Brushed with garlic butter and sprinkled with parmesan cheese. cheesy bread — 8. Cook time: 30 minutes Difficulty Level: easy Ingredients: 2 peaches 6 slices of pancetta 4 oz of goat cheese 2 flatbreads or Naan Fresh basil Balsamic glaze Instructions: Cut the peaches in half, pit them, and throw each half on the grill. 8 oz goat cheese. Crumble the goat cheese and grate fontina, set aside. While you heat up the grill to medium heat, assemble the two flatbreads on a cookie sheet. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Flatbread in the Oven: Place the flatbread on a parchment lined baking sheet. Top with mozzarella, pear, blue cheese and walnuts. Heat grill to medium. ... GRILLED FLATBREAD DOUGH-1 1/4 tsp yeast-1 cups warm water-1 T olive oil-1 tsp. Bake for 12 to 15 minutes or until golden brown. Scatter thyme and goat cheese over the dough. Let it sit for around 10-15 mins until it starts bubbling. Divide the goat cheese and fontina between the 2 flatbreads and top with the peaches. Make dough and let rise: Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Featuring our easy fig jam, along with tangy goat cheese and vibrant celery and herb salad, the pizzas can serve four as a light summer entree or more as an elegant appetizer. 1 medium peach, sliced thin. Bring to a boil over high heat; reduce to low. Fresh basil leaves. 2. Goat Cheese, Fig and Bacon Flatbreads. Preparation. 1 T grated Romano or parmesan . Lay two flatbreads on a baking sheet lined with parchment, brush each with 1 Tbs of olive oil and then sprinkle lightly with salt. Bake at 500 degrees in the oven. Brush with olive oil. Celebrity chef Lynn Crawford shares her recipe for Grilled Flatbread With Parsley Pesto, Tomatoes & Goat Cheese. makes 8 personal sized flatbreads. Sprinkle with pistachios. Honeyed Peach Basil Goat Cheese Flatbread. Mix remaining 1 tablespoon honey … Grilled peach & pancetta flatbread. Bake for 12 to 15 minutes or until golden brown. Grill the peaches until warmed through. How to make a peach and goat cheese pita pizza. To it add sugar and yeast and stir slightly. Scatter thyme and goat cheese over the dough. Ingredients: 1 recipe the best pizza dough. Naturally the peach tea inspired me to recreate the flatbread but with my own twist. Plain goat cheese (also known as chevre) Balsamic glaze. Spread a couple of tablespoons of pesto on each naan. Sprinkle flour on the pizza stone and place the flatbread … Top with mozzarella, goat cheese, and peach slices. Green onion, sliced thin. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes. 12 fresh basil leaves. Mix goat cheese, yogurt and orange peel until smooth; spread on each naan. Close grill top and and leave for another 4-5 minutes, letting the goat cheese melt. A peach and goat cheese sandwich is about to make you the envy of the break room. Fresh cracked black pepper. Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Brush the peach halves with oil and place cut side-down on the grill. 3. Don’t know what to make for dinner tonight, this peach, goat cheese and basil flatbread pizza might become your go-to recipe. Preparation. Bake until the crust is slightly brown and cheese is melting. Leave for 4-5 minutes until golden brown. As far as the flatbread goes, you can make your own (try my recipe for pizza dough here ) and pre-bake before placing on the grill or you can cheat like I did and grab some pre-made flatbread from you local bakery. Flip flatbread on the grill and add goat cheese in tablespoon-size dollops onto the flatbread. 1 crust of your choice (pre-made pizza dough, Naan, or pizza shell) Goat cheese, softened. Divide pizza dough in half and shape each piece into a 5- by 14-inch rectangle. Toss peaches with oil and 1/4 teaspoon each salt and pepper. Lightly brush with 1 tablespoon of olive oil. Bake for 8-10 minutes or until the edges of the crust are getting golden brown. Top with peaches, prosciutto and Parmesan. Layer on the goat cheese, greens, and peach slices. Grill the flatbread until there are grill marks. Cook until grill marks appear and the sugar from the peaches caramelizes. With olive oil, garlic, and mozzarella. BREADSTICKS — 7. DIRECTIONS: Pour warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. 1. Ripe peaches. Add a tablespoon of goat cheese to each pita (recipe makes four pita pizzas) Spread the goat cheese on the pita as you would a tomato sauce; Top with 5-6 thinly sliced peaches. Grilled Flatbread with Peaches and Arugula Pesto Plus 10 Flatbread Recipes to Make Now Jump to Recipe Store bought flatbread is the base to summer’s favorite flavors: juicy grilled peaches and a bright pesto that make for a fast appetizer or main meal. Season surface of flatbread with a drizzle of olive oil, Kosher salt and some freshly ground black pepper. Divide apricot jam evenly between the flatbread crusts. Brush pizza dough with olive oil. Preheat grill to medium-high heat. Peach, Prosciutto, Rosemary and Goat Cheese Flatbread Patent and the Pantry prosciutto, focaccia, pizza dough, rosemary, olive oil, goat cheese and 1 more Balsamic Onions and Goats Cheese Flatbread Pizza Hungry Healthy Happy It took me back to the delicious peach flatbread I had at Vintage Restaurant, in New Market, MD. 1 small log soft goat cheese. Divide goat cheese evenly between flatbread crusts. Lay naan flat on a baking sheet. Using a fork, mix together the goat cheese and milk until it reaches a smooth, spreadable consistency. Grill each side for about 3 minutes each. salt-2 1/2 cups flour. Peach, Goat Cheese, and Basil Appetizer. When it was done, I added the arugula, more nectarines, and goat cheese because I wanted that pretty pop of white on top of the flatbread. Flatbread on a Pizza Stone on the Grill: Preheat the grill to 500-550 degrees. In a bowl, add warm water. Top with peaches, prosciutto and Parmesan. Bake for 10 minutes, or until cheese is melted and the edges are starting to lightly brown. Place flatbreads on two baking sheets and drizzle each with ½ tablespoon olive oil. 2 naan, about 9-inches (23-cm) each or 1 thin pizza crust, about 11-inches (27.5-cm) 2 tsp (10 mL) olive oil 11/2 tsp (7 mL) za’atar spice* ½ cup (125 mL) creamy goat cheese 2 slices prosciutto, cut into strips 10 fresh figs, sliced in half. Flatbread — 7. Top with sliced apricots. Print this recipe! https://www.farm-monitor.com/recipes/peach-cheese-flatbread Peach, Blackberry & Goat Cheese Grilled Flatbread Pizza. A creamy base of yogurt and goat cheese makes the lemon stand out. Top with mozzarella, peaches, prosciutto, and ¼ cup basil, and season with salt and pepper. As part of the food photography group I am in, Grey Salt Collective, our prompt was this Arugula, Roasted Peach and Goat Cheese Flatbread. 4 slices bacon, fried until crispy and chopped. Drizzle with balsamic glaze. The perfect vegetarian summer dinner, this grilled peach flatbread topped with goat cheese and balsamic reduction is sweet, salty and super scrumptious! I added the onions, about half the nectarines, and some goat cheese onto the flatbread with some more olive oil and put it into the oven for about 11 minutes. Cook until softened, about 5 minutes. Heat oven to 500 degrees. Repeat for remaining pizzas. Cut each flatbread into 6 pieces. Brush both crusts with olive oil. Drizzle the pizza with balsamic reduction. In another bowl, combine flour, salt and oil and mix. Diced peaches, olive oil, basil, and balsamic served on a hot flatbread with goat cheese. People used to tease me about the over-the-top sandwiches I would bring to work but let me tell you, a fancy sandwich to look forward to in the middle of the day can make all the difference in your day-to-day attitude! 1 … 1 tbsp extra virgin olive oil, divided. 1 slice of prosciutto, bacon or Canadian bacon, diced . Brush pizza dough with olive oil. Slice or cube the chilled peach. 2 handfuls of arugula and spinach, or other greens of choice. Remove from the grill and lightly spread the melted goat cheese to cover the flatbread with the back of a spoon. While flatbread is baking: In a small pan, sauté onion in 1 tablespoon of olive oil over medium high heat. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Sprinkle yeast over. 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