I layered juicy peach slices with silky mozzarella, fresh basil and a balsamic drizzle on a thin crust to create a Flatbread Pizza that begs a closer look.

Jump to Recipe

I never expected a Peach Flatbread Pizza to stop me in my tracks, but it did. Juicy peaches next to torn fresh mozzarella create a sweet and creamy contrast that makes you pause, scoop a bite, then go back for more.

It looks like something you only get at a fancy summer party, but it feels almost naughty because anyone can pull it off. I keep making it when friends drop by, or when I want to fake effort without trying too hard.

There is a little mystery to that first bite, like someone whispered a secret and you want to know more. Flatbread Pizza

Ingredients

Print Recipe (No Advertisments)

Flatbread: simple carbs, crispy chew, quick energy but low fiber.
Peaches: Juicy sweet, vitamin C and fiber, add fresh summer sweetness.
Fresh mozzarella: creamy mild, good protein and calcium, it melts pretty good.
Basil: bright herb that adds aromatic lift, kind of peppery sometimes.
Balsamic glaze: tangy sweet concentrated vinegar, adds sweet sour punch in small amounts.
Prosciutto: salty cured pork, protein rich, adds savory contrast to sweet peaches.
Arugula: peppery bite, low calorie, adds green freshness and peppery balance.
Olive oil: healthy fats, brush for crisping and flavor, a little warms toppings.
Salt and pepper: simple seasonings that boost flavors, use sparingly cause salt is strong.

Ingredient Quantities

2 (8 to 10 inch) store bought flatbreads or naan, about 12 to 16 ounces total

2 ripe peaches, thinly sliced, about 1 1/2 cups

8 ounces fresh mozzarella, thinly sliced or torn

1/3 cup fresh basil leaves, packed (or a few big handfuls if you want)

2 tablespoons balsamic glaze or reduced balsamic vinegar

1 tablespoon extra virgin olive oil, for brushing

kosher salt to taste

freshly ground black pepper to taste

optional 2 ounces prosciutto, thinly sliced

optional handful arugula for topping

How to Make this

Print Recipe (No Advertisments)

1. Preheat the oven to 450 degrees F and put a rack in the middle. If you have a pizza stone or heavy baking sheet, heat it now so the flatbreads get extra crisp.

2. Thinly slice the peaches (about 1 1/2 cups) and pat them dry on paper towels so they won’t make the flatbread soggy. Slice or tear the mozzarella and gently press it between paper towels if it’s very wet. Pick or tear the basil.

3. Brush both sides of the 2 flatbreads or naan lightly with the 1 tablespoon olive oil and place them on a piece of parchment or a lightly floured peel if using a stone.

4. Distribute the mozzarella evenly over each flatbread, leaving a small border. Season lightly with kosher salt and freshly ground black pepper.

5. Arrange the peach slices over the cheese in a single layer, not piled up, so everything heats evenly.

6. Bake on the hot sheet or stone for about 6 to 10 minutes, until the cheese is bubbly and the edges are golden. If you want more char, slide them under the broiler for 30 to 90 seconds but watch closely so they don’t burn.

7. Remove from the oven and let rest 1 to 2 minutes. Scatter the basil leaves on top, then drizzle the 2 tablespoons balsamic glaze over both flatbreads. If using prosciutto, lay the thin slices on now so they stay tender. If using arugula, toss it with a tiny drizzle of olive oil and a pinch of salt, then mound it on top.

8. Slice into wedges, finish with a little extra cracked black pepper and more basil if you want, and serve warm or at room temperature. Quick tip: these are even better if you let them sit 5 minutes so the flavors settle.

Equipment Needed

1. Oven with a middle rack, preheat to 450 F
2. Pizza stone or heavy baking sheet, heated if you got one
3. Parchment paper or a lightly floured pizza peel
4. Cutting board and a sharp knife for slicing peaches and cheese
5. Paper towels for patting peaches and pressing mozzarella dry
6. Pastry brush or small spoon to brush the olive oil
7. Spatula or tongs to transfer and remove the flatbreads from the hot sheet
8. Pizza cutter or chef knife to slice into wedges, plus a small bowl if you toss arugula before topping

FAQ

Q: Can I use frozen or canned peaches instead of fresh? A: Fresh is best for texture and flavor, but frozen peaches work if thawed and patted very dry first. Canned peaches are too soft and sugary, they can make the flatbread soggy, so avoid if you can.

Q: How do I stop the flatbread from getting soggy? A: Brush the flatbread with olive oil and preheat the oven hot so it crisps quickly. Don’t overload with peaches, and blot any very juicy slices with a paper towel. Baking directly on a preheated baking sheet or stone helps too.

Q: What temp and bake time should I use? A: Preheat the oven to 450 F and bake 8 to 10 minutes until the cheese is melted and edges are golden. If you like it charred, put it under the broiler for 30 to 60 seconds, but watch it the whole time.

Q: Can I make these ahead of time or store leftovers? A: You can slice peaches and shred or slice cheese a day ahead. Assemble and bake right before serving for best texture. Leftovers keep 1 to 2 days in the fridge, reheat in a 350 F oven for 5 to 8 minutes to crisp up.

Q: What can I use instead of balsamic glaze or fresh mozzarella? A: If you dont have glaze, drizzle a little aged balsamic or a mix of balsamic and honey. Burrata or fresh goat cheese are tasty swaps for mozzarella but will change the texture and richness.

Q: Should I add prosciutto or arugula before or after baking? A: Add prosciutto and arugula after baking. Prosciutto gets chewy if heated too long, and arugula wilts fast. Scatter them on top, then finish with the balsamic glaze.

Peach Flatbread Pizza Appetizer Recipe Substitutions and Variations

Flatbreads / naan: swap with thin pita, lavash, or a pre-baked pizza crust. They’ll crisp faster, so keep an eye on the oven and brush with oil first.
Peaches: use nectarines, ripe figs, or thinly sliced pears. Nectarines are the closest, figs add jammy sweetness, pears need less bake time.
Fresh mozzarella: try burrata for extra creaminess, or crumbled goat cheese or ricotta for tang. If you want a melty option, fontina or shredded mozzarella works great.
Balsamic glaze: sub with a drizzle of honey plus lemon, a reduced sherry vinegar, or pomegranate molasses. Taste as you go, they vary a lot in sweetness.

Pro Tips

1) Dry the fruit and cheese well or your crust will go soggy. Pat the peach slices and the mozzarella with paper towels, and if the cheese is really wet press it for 8 to 10 minutes. Thin slices heat faster so don’t pile them up.

2) Heat your stone or heavy sheet and oil the flatbreads both sides, that extra heat and oil make the edges crisp not floppy. If you don’t have a stone, use the hottest oven rack and a preheated baking sheet, but watch the first batch so you learn how fast yours browns.

3) Want a little char without burning everything? Use the broiler for just a few seconds at the end and stand there like a hawk, open the door and check often because it goes from perfect to burnt real quick.

4) Finish cold things after baking so they stay fresh. Scatter basil, lay on prosciutto and toss arugula with a tiny bit of oil and salt right before serving. Let the flatbreads rest for 3 to 5 minutes so the juices settle and the flavors meld.

Peach Flatbread Pizza Appetizer Recipe

Recipe by Francis Mead

0.0 from 0 votes

I layered juicy peach slices with silky mozzarella, fresh basil and a balsamic drizzle on a thin crust to create a Flatbread Pizza that begs a closer look.

Servings

servings

Calories

509

kcal

Equipment: 1. Oven with a middle rack, preheat to 450 F
2. Pizza stone or heavy baking sheet, heated if you got one
3. Parchment paper or a lightly floured pizza peel
4. Cutting board and a sharp knife for slicing peaches and cheese
5. Paper towels for patting peaches and pressing mozzarella dry
6. Pastry brush or small spoon to brush the olive oil
7. Spatula or tongs to transfer and remove the flatbreads from the hot sheet
8. Pizza cutter or chef knife to slice into wedges, plus a small bowl if you toss arugula before topping

Ingredients

2 (8 to 10 inch) store bought flatbreads or naan, about 12 to 16 ounces total
2 ripe peaches, thinly sliced, about 1 1/2 cups
8 ounces fresh mozzarella, thinly sliced or torn
1/3 cup fresh basil leaves, packed (or a few big handfuls if you want)
2 tablespoons balsamic glaze or reduced balsamic vinegar
1 tablespoon extra virgin olive oil, for brushing
kosher salt to taste
freshly ground black pepper to taste
optional 2 ounces prosciutto, thinly sliced
optional handful arugula for topping

Directions

Preheat the oven to 450 degrees F and put a rack in the middle. If you have a pizza stone or heavy baking sheet, heat it now so the flatbreads get extra crisp.
Thinly slice the peaches (about 1 1/2 cups) and pat them dry on paper towels so they won't make the flatbread soggy. Slice or tear the mozzarella and gently press it between paper towels if it's very wet. Pick or tear the basil.
Brush both sides of the 2 flatbreads or naan lightly with the 1 tablespoon olive oil and place them on a piece of parchment or a lightly floured peel if using a stone.
Distribute the mozzarella evenly over each flatbread, leaving a small border. Season lightly with kosher salt and freshly ground black pepper.
Arrange the peach slices over the cheese in a single layer, not piled up, so everything heats evenly.
Bake on the hot sheet or stone for about 6 to 10 minutes, until the cheese is bubbly and the edges are golden. If you want more char, slide them under the broiler for 30 to 90 seconds but watch closely so they don't burn.
Remove from the oven and let rest 1 to 2 minutes. Scatter the basil leaves on top, then drizzle the 2 tablespoons balsamic glaze over both flatbreads. If using prosciutto, lay the thin slices on now so they stay tender. If using arugula, toss it with a tiny drizzle of olive oil and a pinch of salt, then mound it on top.
Slice into wedges, finish with a little extra cracked black pepper and more basil if you want, and serve warm or at room temperature. Quick tip: these are even better if you let them sit 5 minutes so the flavors settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.