Flatbread with grilled peaches and balsamic reduction



Perfect summer treat that doesn’t take much time or effort.

You can either grill the peaches first which will bring out the sweetness in them or you can slice them fresh, infused in balsamic vinegar.

You will need:

Quesava Naked Dough for flat-bread

2 peaches, pitted and sliced

extra virgin olive oil

½ cup ricotta cheese

1 cup fresh arugula leaves

Balsamic reduction


1.Preheat the grill to medium high heat and prepare your clean grate with a swipe of a paper towel moistened with grapeseed oil.

2.Lightly oil the peach slices and place on the hot grill grates. Nudge them after about 1 minute to be sure they don’t stick to the grill. Flip after about 3 minutes or when you see them becoming caramelized and grill marks are forming. Cook for another 3 minutes then transfer to a plate and cover to keep warm.

3.Simply scoop out Naked Dough and spread it flat on the baking tray. Bake it for about 20 mins at 400. 

4.When ready take it out of the oven, slightly cool down and top it with ricotta cheese & peaches and pop it back in to broil for about 3 mins or until the cheese is warm.

5.Remove from the grill and top it with arugula and balsamic reduction.

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