Grilled Peach and Corn Flatbread

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cooking Method: ,
Cuisine: ,
Courses: , , , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Summer
Description

This Grilled Peach and Corn Flatbread is a fresh and flavorful summer-inspired recipe that combines smoky grilled corn, juicy peaches, creamy ricotta, and a drizzle of honey over a crisp flatbread base. Perfect for warm evenings, this easy-to-make flatbread balances sweet and savory flavors, making it an impressive appetizer, light dinner, or picnic dish.

Ingredients
    For the Flatbread Base (optional homemade version)
  • 2 cup all-purpose flour (sifted)
  • 1 tsp salt
  • 1 tbsp olive oil
  • 0.75 cup warm water
  • 1 tsp instant yeast (optional for fluffier texture)
    • For the Toppings
  • 2 large peaches (ripe but firm, sliced into wedges)
  • 2 ears of corn (husked, kernels grilled and cut off the cob)
  • 1 cup ricotta cheese (smooth, fresh)
  • 0.5 cup mozzarella cheese (shredded)
  • 2 tbsp olive oil (for brushing)
  • 2 tbsp honey (for drizzling)
  • 1 tbsp fresh basil leaves (torn)
  • 0.5 tsp black pepper (freshly cracked)
  • 0.5 tsp salt (to taste)
Instructions
    Prepare the Flatbread Dough (optional if store-bought is used)
  1. 1
    In a large bowl, mix flour, salt, olive oil, and yeast (if using). Gradually add warm water and knead until a soft dough forms. Cover with a damp cloth and let rest for 30 minutes. Roll out into thin rounds or rectangles.
    2. Grill the Corn and Peaches
  2. 2
    Preheat grill or grill pan to 200°C. Brush corn and peach slices lightly with olive oil. Grill corn for 8–10 minutes, turning occasionally until slightly charred. Grill peaches for 2–3 minutes per side until grill marks appear. Slice corn kernels off the cob.
    3. Assemble the Flatbread
  3. 3
    Place flatbread base on a baking sheet. Spread a layer of ricotta cheese evenly over the surface. Sprinkle mozzarella on top for extra meltiness.
    4. Add Grilled Toppings
  4. 4
    Arrange grilled peach slices evenly across the flatbread. Scatter grilled corn kernels generously. Season lightly with salt and black pepper.
    5. Bake or Grill
  5. 5
    Transfer flatbread to oven or grill at 200°C for 8–10 minutes, or until cheese is melted and edges are golden brown.
    6. Garnish and Serve
  6. 6
    Remove from heat. Drizzle with honey, sprinkle torn basil leaves, and cut into squares or slices. Serve warm.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in oven for best texture.

Shortcuts: Use store-bought naan, pita, or flatbread for faster prep.

Variations: Add goat cheese instead of ricotta for tanginess, or arugula instead of basil for a peppery bite.

Flavor Boost: Add a sprinkle of chili flakes for a sweet-spicy balance.

Keywords: grilled flatbread, summer recipe, healthy flatbread, peach flatbread, vegetarian
Read it online: https://petitepanini.com/recipe/grilled-peach-and-corn-flatbread/