It took me back to the delicious peach flatbread I had at Vintage Restaurant, in New Market, MD. Divide pizza dough in half and shape each piece into a 5- by 14-inch rectangle. Top with sliced apricots. Bake for 10 minutes, or until cheese is melted and the edges are starting to lightly brown. Peach, Blackberry & Goat Cheese Grilled Flatbread Pizza. Top with mozzarella, peaches, prosciutto, and ¼ cup basil, and season with salt and pepper. Remove from the grill and lightly spread the melted goat cheese to cover the flatbread with the back of a spoon. https://www.farm-monitor.com/recipes/peach-cheese-flatbread To it add sugar and yeast and stir slightly. Ingredients: 1 recipe the best pizza dough. Flatbread on a Pizza Stone on the Grill: Preheat the grill to 500-550 degrees. Flatbread — 7. Grill the peaches until warmed through. Fresh basil leaves. Bake for 12 to 15 minutes or until golden brown. 10 fresh figs, sliced in half. Grilled Flatbread with Peaches and Arugula Pesto Plus 10 Flatbread Recipes to Make Now Jump to Recipe Store bought flatbread is the base to summer’s favorite flavors: juicy grilled peaches and a bright pesto that make for a fast appetizer or main meal. 1 crust of your choice (pre-made pizza dough, Naan, or pizza shell) Goat cheese, softened. ... GRILLED FLATBREAD DOUGH-1 1/4 tsp yeast-1 cups warm water-1 T olive oil-1 tsp. Cut each flatbread into 6 pieces. Mix goat cheese, yogurt and orange peel until smooth; spread on each naan. Cook time: 30 minutes Difficulty Level: easy Ingredients: 2 peaches 6 slices of pancetta 4 oz of goat cheese 2 flatbreads or Naan Fresh basil Balsamic glaze Instructions: Cut the peaches in half, pit them, and throw each half on the grill. 2. As part of the food photography group I am in, Grey Salt Collective, our prompt was this Arugula, Roasted Peach and Goat Cheese Flatbread. Season surface of flatbread with a drizzle of olive oil, Kosher salt and some freshly ground black pepper. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes. Bake for 8-10 minutes or until the edges of the crust are getting golden brown. Slice or cube the chilled peach. cheesy bread — 8. Don’t know what to make for dinner tonight, this peach, goat cheese and basil flatbread pizza might become your go-to recipe. Heat grill to medium. Flatbread in the Oven: Place the flatbread on a parchment lined baking sheet. 12 fresh basil leaves. Lightly brush with 1 tablespoon of olive oil. A creamy base of yogurt and goat cheese makes the lemon stand out. When it was done, I added the arugula, more nectarines, and goat cheese because I wanted that pretty pop of white on top of the flatbread. Preparation. Fresh cracked black pepper. Peach, Prosciutto, Rosemary and Goat Cheese Flatbread Patent and the Pantry prosciutto, pizza dough, goat cheese, peach, focaccia, rosemary and 1 more Cook like a Pro Close grill top and and leave for another 4-5 minutes, letting the goat cheese melt. While flatbread is baking: In a small pan, sauté onion in 1 tablespoon of olive oil over medium high heat. Grill the flatbread until there are grill marks. Top with mozzarella, pear, blue cheese and walnuts. Let it sit for around 10-15 mins until it starts bubbling. Divide apricot jam evenly between the flatbread crusts. Brushed with garlic butter and sprinkled with parmesan cheese. Grilled peach & pancetta flatbread. Divide blueberries evenly between crusts. Diced peaches, olive oil, basil, and balsamic served on a hot flatbread with goat cheese. Leave for 4-5 minutes until golden brown. Drizzle the pizza with balsamic reduction. People used to tease me about the over-the-top sandwiches I would bring to work but let me tell you, a fancy sandwich to look forward to in the middle of the day can make all the difference in your day-to-day attitude! Preheat grill to medium-high heat. Crumble the goat cheese and grate fontina, set aside. Featuring our easy fig jam, along with tangy goat cheese and vibrant celery and herb salad, the pizzas can serve four as a light summer entree or more as an elegant appetizer. PEACH BRUSCHETTA — 10. Divide the goat cheese and fontina between the 2 flatbreads and top with the peaches. salt-2 1/2 cups flour. Heat oven to 500 degrees. BREADSTICKS — 7. Peach, Prosciutto, Rosemary and Goat Cheese Flatbread Patent and the Pantry prosciutto, focaccia, pizza dough, rosemary, olive oil, goat cheese and 1 more Balsamic Onions and Goats Cheese Flatbread Pizza Hungry Healthy Happy Lay naan flat on a baking sheet. Brush pizza dough with olive oil. Bake at 500 degrees in the oven. Toss peaches with oil and 1/4 teaspoon each salt and pepper. Cook until grill marks appear and the sugar from the peaches caramelizes. Naturally the peach tea inspired me to recreate the flatbread but with my own twist. It had all the elements in it; homemade flatbread, fresh, seasonal fruit and vegetables, creamy goat cheese along with a drizzle of our Homegrown Honey! In another bowl, combine flour, salt and oil and mix. With olive oil, garlic, and mozzarella. Plain goat cheese (also known as chevre) Balsamic glaze. Drizzle with balsamic glaze. 1 medium peach, sliced thin. Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Cook until softened, about 5 minutes. Drizzle with balsamic glaze. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Bake until the crust is slightly brown and cheese is melting. Make dough and let rise: Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. 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