Take advantage of fresh Ontario peaches while they’re in season with this fast-yet fabulous grilled flatbread. The combination of juicy summer peaches, zesty pesto, and creamy ricotta is so irresistible, you may need to remind your guests they’re for sharing. Serve alongside a green salad and don’t forget to dine alfresco. Oh, and make sure you take your peach party to the next level by pairing with Girls’ Night Peach Raspberry Rumba.

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Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Serves: 6
Pairs perfectly with: Girls’ Night Out Peach Raspberry Rumba

Ingredients:

Arugula pesto:

2 cups (500 mL) packed arugula leaves

1/4 cup (60 mL) chopped toasted pecans

2 tbsp (30 mL) grated Parmesan cheese

1 tbsp (15 mL) lemon juice

1/2 tsp (2 mL) minced garlic

pinch each salt and pepper

1/3 cup (75 mL) olive oil

Flatbread:

1 lb (500 g) pizza dough

1 1/2 cups (375 mL) sliced peaches (about 8 oz)

1/2 cup (125 mL) ricotta cheese

1 tbsp (15 mL) balsamic glaze

Directions:

  1. Pulse arugula, pecans, Parmesan cheese, lemon juice, garlic, salt and pepper in a food processor until combined. With motor running, add olive oil in a thin, steady stream until smooth, scraping down sides of bowl as necessary.
  2. Preheat grill to medium-high. Roll out pizza dough to about 1/4 inch (5 mm) thick. Place dough on well-greased preheated grill for 10 minutes, turning once about half way through grilling, until crisp and grill-marked.
  3. Grill peaches for about 8 minutes, turning once, until softened and grill-marked.
  4. Spread pesto over grilled flatbread. Top with grilled peaches and dollops of ricotta. Drizzle with balsamic glaze. 

Fun idea:

  • Get your glam on. For a little more decadence, try using mascarpone in place of ricotta.