Grilled Peach and Mozzerella Flatbreads - Better Batter Gluten Free Flour

Grilled Peach and Mozzerella Flatbreads

The combination of flavors in this grilled flatbread is amazing! Pinched for time? Take help from the store by purchasing store-bought flatbreads or try the recipe linked below to make your own. Don’t skip the balsamic reduction – it makes minimal effort to prepare. Peaches and basil are in season right now, so find a moment to put this on your menu with a salad for a lunch or dinner, or cut into smaller slices as an appetizer for your next summer party.

grilled flatbreads

Ingredients

  • Store-bought gluten-free flatbreads (such as The Original MyBread) or make your own flatbread dough using this Better Batter recipe
  • Mozzarella cheese slices
  • Store-bought basil pesto, or make your own
  • 1-2 fresh, ripe peaches, pitted and sliced thinly
  • 1-2 Tbl olive oil
  • 1/4 c balsamic vinegar
  • 1 Tbl honey

Instructions

Preheat the grill. Preheat the grill to medium-low or heat up the oven or an indoor grill pan. The smoky flavor from an actual grill is so delicious, so try it outside!

Make a balsamic reduction. In a small saucepan combine the balsamic vinegar and honey. Gently simmer until the mixture reduces to 1-2 Tbl and is thick, about 8-10 minutes.

Prepare the flatbreads. Thaw out the store-bought frozen flatbreads or make the pizza dough and roll out. (If you are making your own dough, it’s best to par-cook them on the grill first. So cook raw dough 3-5 minutes per side or until cooked through and beginning to brown.) Brush with olive oil then add a layer of cheese slices. Add peaches then slide on to the grill, cook 6-10 minutes or until the undersides are crispy and beginning to char. Top with a drizzle of pesto and a drizzle of the balsamic reduction. Cut into slices and serve.

Makes 4 flatbreads.

 

Adapted from Pinterest

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grilled flatbreads small

 

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