This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!
Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.
There’s nothing better than a juicy peach or nectarine at the height of summer fruit season. I love the way they smell as they ripen, letting you know they’re ready to eat. Oh, I just can’t wait for peaches to appear at the market!
Truthfully, even though I love peaches almost as much as I love flatbread, any stone fruit would work in this recipe. Don’t feel pressured to buy nectarines if they’re hard as rocks, or peaches if they taste pithy. Use plums, or even cherries or apricots. This flatbread recipe is so easy to make if you need a quick dessert after a leisurely grilled dinner outside. Use the last of the coals to grill up some fruit and bake the flatbread. A shmear of ricotta cheese that’s topped with the fresh fruit, a drizzle of syrup and a scattering of fresh thyme, and you’ll be the hit of the party. Everyone will love the light, sophisticated combination, so you just might be making this one all summer long, or as long as you can find those heavenly stone fruits. A girl can dream!
-Amy at Flatout
Grilled Summer Fruit Flatbread
- 1 Flatout flatbread, Light Original
- 1 nectarine, cut in half
- 1 peach, cut in half
- 3/4 cup fat-free ricotta cheese
- 1 sprig of fresh thyme, leaves removed from the stem
- 2 teaspoons reduced calorie maple syrup
Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven. Using a grill pan, cook the peach and the nectarine halves on both sides, 2-3 minutes, then remove from the grill and cut into wedges. To assemble the flatbread, spread the ricotta cheese evenly over the flatbread, then arrange the fruit on top of the ricotta. Drizzle the syrup and thyme leaves over the flatbread, then cut into slices and serve immediately.
Grilling method: Preheat grill to 375°F. Cook the peach and the nectarine halves on both sides, 2-3 minutes, the pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe.
Suggested Flatout: Light - Original