This grilled flatbread recipe is a must for summer! Grilled naan with whipped ricotta, peaches, tomatoes, and pesto. So delicious and perfect for late-summer meals!
2large, 5 ounces each or 4 small (3 ounces each) naan bread*
Olive oil, for brushing
2large ripe peaches, halved and pitted
1cupricotta cheese
1large or 2 small heirloom tomatoes, thinly sliced
1/3cupprepared pesto of choice**
Honey, for drizzling
Flaky sea salt and freshly ground black pepper, for topping
Fresh basil leaves, for garnish
Instructions
Heat a large griddle grill pan over medium-heat heat, or heat a grill to medium-high. If using the larger naan, you may need to cut each piece in half so that it fits on the grill. Brush the naan pieces with olive oil on both sides and place on the grill grate and cook until grill marks appear and golden brown, about 2 minutes per side.
Brush the halved peaches with olive oil and place on the grill pan or grill. Grill for 2 minutes until grill marks appear. Remove peaches and thinly slice.
Place the ricotta cheese in a food processor and puree until creamy and smooth. Spread the whipped ricotta on the flatbread, then layer with the thinly sliced peaches and tomatoes. Dollop with pesto and drizzle with honey.
Garnish with flaky sea salt, freshly ground black pepper, and fresh basil leaves. Slice and serve immediately.
Notes
*You can also grill store-bought pizza dough on a grill pan or the grill (or in the oven like you are making a regular pizza) instead of prepared naan.
** I used prepared pesto (Costco, Trader Joe's and Gotham Greens are my favorite brands) but you can also use homemade pesto recipe.