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I debated posting this because it’s such a simple recipe, but it really is too good to keep to myself. Cooking with peaches used to mean cobblers, pies and preserves, but now my first thought is savory– because peaches are my new favorite topping for pizza or flatbread. They have sweetness, juiciness and acidity like tomatoes do, but with a little something else that I love. Paired with creamy fresh mozzarella, a little bite of minced garlic and salty feta cheese, peaches will make your pizza night the most popular on the block. Recently, I’ve been making small flatbreads with IndianLife naan (I like the spinach and garlic flavors here) because they’re so quick and easy– they bake up in about 20 mins. or can even go on the grill. Instead of naan, if you like, you can use any flatbread base, or even fresh pizza dough. Adjust the baking time if you’re working with raw dough, or a larger flatbread.

If you want to take this idea even further, try adding ham or prosciutto to your pie. Arugula and basil add a nice bitter green bite if you want to further contrast the sweet peaches. Honestly, I like the basic version best, and will eat it as often as I can while peaches are in season. For a quick lunch or a fun summer dinner, it’s hard to find something more unexpectedly tasty than flatbread with peaches and feta.

flatbread with peaches and feta

Flatbread with Peaches and Feta (makes four 6″ flatbreads)

  • 4 IndianLife naan flatbreads, or similar
  • 2 fresh, ripe peaches, washed and cut into thin wedges
  • 2 small cloves of garlic, minced (a scant 2 tsp.)
  • pinch of kosher salt (optional)
  • 4-6 oz. fresh mozzarella cheese, sliced or shredded (I like BelGioioso brand)
  • plenty of freshly ground black pepper
  • crumbled feta to garnish (1-2 oz.)
  • good quality extra-virgin olive oil to garnish

Preheat the oven to 375 degrees. Place the naan flatbreads on two baking sheets, lined with parchment or foil if you wish. Arrange the peach slices in a single, even layer on the naan. Sprinkle the minced garlic over the peaches, about 1/2 tsp. per naan. Sprinkle sparingly with salt; omit salt if your feta is especially salty. Divide and arrange the mozzarella cheese over the top of the peaches. Bake for 15-20 mins. until the cheese has melted and is bubbling gently. Additionally, you can broil the baked flatbreads for 2-3 mins. to brown the top, if desired. Remove from the oven and top each with a generous amount of freshly ground black pepper. Drizzle each flatbread with olive oil, about 1 tsp. or so apiece, and garnish with crumbled feta. Cut and serve immediately.

If you prefer, these toppings will make one 13″ – 16″ pizza; just use pizza dough instead of the naan flatbreads. Adjust the oven temperature to 425 and bake for 18-23 mins. If you’re adding ham, put it on after the garlic, before the mozzarella. Prosciutto, basil and arugula should go on after the flatbreads have been removed from the oven.

my current favorite flatbread base: IndianLife naan