Grilled Peach & Pesto Flatbread

Recipe
Written By Kelsey Whittaker

A taste of summer on a flatbread

Sweet, savory, and bursting with summer flavor, this Grilled Peach & Pesto Flatbread is the perfect way to enjoy seasonal produce at its peak. Juicy grilled peaches pair beautifully with creamy mozzarella, salty prosciutto, and fresh basil, while pesto ties everything together with a rich, herby finish. Whether served as a light dinner, shared appetizer, or backyard gathering favorite, this easy flatbread delivers a delicious balance of fresh ingredients, satisfying protein, and heart-healthy fats in every bite.

Ingredients with a purpose

Vitamins & Minerals

This recipe is packed with a variety of vitamins and minerals. The peaches contribute to the vitamin A and C content, while the pesto and basil leaves provide vitamin K. The mozzarella and prosciutto are good sources of calcium and phosphorus, respectively. These nutrients are essential for maintaining good health, supporting immune function, bone health, and energy production.

Proetin

The prosciutto and mozzarella in this recipe contribute to its high protein content. Protein is an essential macronutrient that helps build and repair body tissues, supports muscle growth and recovery, and can also serve as a source of energy.

Healthy Fat

The extra virgin olive oil and pesto in this recipe provide monounsaturated and polyunsaturated fats. These types of fats are considered heart-healthy as they can help lower levels of 'bad' LDL cholesterol and increase 'good' HDL cholesterol. They also provide essential fatty acids that the body needs for brain function and cell growth.

Ingredients: 2 Servings

  • 2 Peach (pit removed and sliced)

  • 1/2 tsp Extra Virgin Olive Oil

  • Sea Salt & Black Pepper (to taste)

  • 2 pieces Naan

  • 3 tbsps Pesto

  • 2 1/2 ozs Mozzarella Ball (torn into pieces)

  • 2 ozs Prosciutto (torn into slices)

  • 2 tbsps Basil Leaves

Recipe:

  • Heat a grill over medium-high heat. Toss the peach slices with oil, salt, and pepper. Place the peach slices on the grill and cook for two to three minutes, until grill marks appear. Flip halfway.

  • Warm up the naan on the grill for about a minute. Spread the pesto over the naan evenly.

  • Arrange the grilled peaches, mozzarella, and prosciutto on top. Garnish with basil leaves and enjoy!

More Notes:

  • Leftovers: Best enjoyed immediately.

  • Serving Size: One serving is equal to one naan.

  • More Flavor: Add artichoke hearts and/or olives.

  • Gluten-Free: Use a cauliflower crust or brown rice tortilla instead of naan.

  • Dairy-Free: Omit the cheese or swap for dairy-free alternative 

  • Naan: One piece of naan is 3.2 oz or 90 grams.

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Kelsey Whittaker
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