A recipe for grilled flatbread pizzas topped with sweet grilled peaches, poblano and jalapeno peppers, goat cheese, Parmesan and basil. Get a burst of sweet and savory in each bite. Excellent on the grill. Consider it for brunch or a simple dinner.
Peaches are everywhere right now. I don't often cook with peaches, though they are so incredibly inviting. In our local grocery store, their vibrant color demands attention. They stand out starkly against the blasting flourescent store lights and immediately capture the eyes. Calculated, I'm sure, though anything so gorgeous will easily sell itself. Which, of course, happened to me when these peaches SOMEHOW found their way into my shopping cart. I have no complaints! Because I get to grill them up for pizza.
Grill them up, you say? Oh yes. Peaches on the grill are delicious. Start with firm peaches, as anything softened won't hold up to the heat of the grates. Grilling peaches brings out the sweetness in them. You might be tempted to go even further by introducing a bit of sugar or brown sugar them, but resist, my friends. No need for this recipe. The peaches will sweeten up to JUST the right amount of sweet, which will highlight the earthiness of the poblano peppers and the creaminess of the goat cheese.
And let's not forget to mention the Parmesan cheese. The combination of grilled peaches and Parmesan was a revelation to me. I've never tried this combination before. As I was putting this recipe together, trying new things and LOVING the HECK out of it, I thought it needed one more tiny little flavor component, and tried out shaved Parmesan. BOOM! WOW. An excellent addition and worthy of further exploration.
Get yourselves some thick flatbreads for this recipe. You want them to be able to stand up to the heat of the grill. If you'd like to make your own at home, consider our Simple No-Yeast, No-Milk Homemade Flatbread Recipe. I make this often for flatbread because we rarely have milk in the house and yeast doesn't like me. Read the post to get more info on that.
Grilling peaches is simple enough. Peel and slice them. Get the grill going to medium heat and lightly oil the peaches. Sprinkle with a bit of chili powder (I used ancho powder for this recipe to help highlight the poblanos) and grill them directly on the grates until they are charred and gorgeous. Aren't they vibrant? They will soften up for you.
Grill up your poblano peppers as well. I tossed in a jalapeno pepper for a bit of heat and extra flavor, and you know, my obsession with jalapeno peppers is well documented. #JalapenoObsession.
Put it all together and grill it up! Enjoy! Recipe below!
Grilled Peach and Poblano Flatbread Pizza - Recipe
- 1 large peach
- 1-2 poblano peppers
- 1-2 jalapeno peppers
- Olive oil as needed
- 1-2 tablespoons ancho powder (or other chili powder, such as paprika)
- 2 flatbreads - Try our Simple No-Yeast, No-Milk Homemade Flatbread Recipe
- 2 ounces goat cheese
- 2-3 ounces shaved Parmesan cheese + more for shredding for the topping
- 10-12 fresh basil leaves, chopped
- Heat your grill to medium heat and lightly oil the grates.
- Slice the peaches in half and remove the pit. Slice the peach into large slices and lightly oil. Sprinkle with ancho powder.
- Lightly oil the poblano and jalapeno peppers.
- Grill the peaches and peppers about 10 minutes total, until peaches are nicely charred and the skins from the peppers begin to bubble up. You might need to leave the peppers on a bit longer.
- Remove from heat and cover.
- Set the flatbreads onto the grill to lightly toast. Remove.
- Top each flatbread with a tablespoon or 2 of olive oil, then add sliced peaches, dollops of goat cheese and shaved Parmesan cheese.
- Peel the peppers and slice them into rings. Add them to the tops of the pizzas.
- Set the pizzas back onto the grill and cover. Grill for 8-10 minutes, until the cheeses soften and everything is nicely heated.
- Remove, top with extra shredded Parmesan cheese and basil. Serve!