This flatbread makes use of nectarines (or peaches) in prime season. Where I live, I consistently get amazing nectarines this time of year at Costco! Soft store-bought flatbread is crisped up and spread with pesto, a little salty salami or prosciutto and then topped with fresh greens, juicy nectarines, creamy burrata, and a drizzle of balsamic glaze. It’s fancy and fresh but so easy to throw together! This combo is just as delicious on homemade pizza dough.
Ingredients Needed
- Flatbread – flatbreads are generally sold near the breads and buns in the bakery section of the grocery store. Stonfire Naan is a popular brand (and what I’m using here). I also regularly use the ones from Trader joes. They’re labeled as Pizza Crust flatbreads and sold near the breads. This is also amazing on homemade pizza crust!
- Pesto – Here’s a great recipe if you’d like to make it, or store bought is just fine!
- Shredded Mozarella Cheese – for the best melting, avoid pre-shredded cheese and grate your own.
- Salami – I love salami for a salty savory bite, but prosciutto also works here
- Burrata
- Arugula
- Olive oil and vinegar- used to toss your greens. My favorite is a Peach White Balsamic. I like the one from Baker and Olive, and also this one you can grab on Amazon! If you don’t have that, a little red or white wine vinegar, cider vinegar, or even rice vinegar will work great.
- Balsamic Glaze – I buy this pre-made at the store. Find it near the balsamic vinegar in a small squeeze bottle.
- Salt and Pepper
How to Make Pesto and Burrata Flatbread with Nectarines
- Spread a layer of pesto on your flatbread, then add salami and mozarella cheese.
- Cook until the bottom is crisp and the cheese is melted. You can do this on an outdoor grill, or on a griddle pan indoors, or in the oven.
- While flatbread is crisping, toss a big handful of greens with a little olive oil and vinegar and a sprinkle of salt and pepper.
- Remove hot flatbread from oven. Top with prepared greens, sliced nectarines, and then break up burrata cheese over the top. Drizzle with balsamic glaze and give it a few cracks of black pepper.
- Cut into slices and enjoy!
What Pan Should I Use?
I have a few pans that I find helpful for recipes like this. You can also put flatbreads directly on your grill grates, you just need to be really mindful of the flames so it doesn’t burn!
Made In Carbon Steel Griddle – this pan is high quality and can be used on the stove top, oven or on the grill. Carbon steel is basically indestructible, though it does require some seasoning and care. This pan was a little smaller in person than I imagined, but it’s the perfect size for most store bought flatbreads.
Hexclad Hybrid Double Burner Griddle – I use this pan exclusively on the stove top. It’s wider than the Made-in pan, but has a hybrid non-stick surface so I wouldn’t put it on the grill.
Steelmade Flatop Griddle – My favorite! This is the pan I’ve been looking for for so long. I bought the largest size they made and purchased pre-seasoned. It’s been a workhorse on my outdoor grill and easily transforms it into a flattop when needed. I love this one because I can cook my flatbread, vegetables, and warm up my steak all on the same grill surface. Note that it’s very heavy- it’s basically a giant cast iron flat top.
More recipes you might like!
Frequently Asked Questions
Absolutely- it makes a delicious pizza! This is my favorite crust to use.
Nope you can also make it on a stovetop or in the oven.
You bet! Substitute any stonefruit here. Peaches, nectarines, even plums.
Pesto and Burrata Flatbread with Nectarines
Ingredients
- 1 Flatbread
- ½ cup Pesto
- 1 cup Shredded Mozarella I recommend low moisture whole milk mozzarella
- 2-3 ounces Salami
- 2 cups Arugula
- olive oil
- vinegar Apple cider, red whine, balsamic, your choice!
- Kosher salt
- Black Pepper
- 1-2 Nectarines sliced
- 1-2 balls of Burrata
- Balsamic Glaze
Instructions
- Heat your grill to medium heat (or preheat oven to 425℉).
- Note that ingredient measurements are approximate as all flatbreads vary in size. Feel free to adjust to your liking, it's very flexible!Spread a layer of pesto onto your flatbread. Top with a layer of shredded cheese and then place your salami (or prosciutto) on top.
- Place flatbread on grill. I like to use a grill-safe pan, like the ones listed in this blog post, but you can also place flatbread directly on grill grates. If doing so, I suggest using indirect heat as to not burn the bottom of your flatbread. Cook until the cheese is melted and bubbly and bottom of flatbread is toasted and a little crisp.
- While flatbread is cooking, place a big handful of arugula in a small bowl. Drizzle it with a little olive oil and a small splash of vinegar. It's okay to eyenall! Sprinkle with salt and pepper and toss.
- Remove flatbread from heat. Top with prepared arugula, then layer on sliced peaches. Break burrata on top of everything and finally drizzle with balsamic glaze. If desired, sprinkle with a touch more salt and pepper. Slice and serve immediately.
