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Grilled Peach and Burrata Flatbread (The Salt-Macerated Trick That Fixes Soggy Bread)

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Charred grilled flatbread topped with salt-macerated grilled peaches, torn burrata, hot honey, and crushed pistachios.

Ingredients

Scale
  • 1 lb pizza or flatbread dough, room temperature
  • 3 ripe but firm peaches, sliced into wedges
  • 1 tsp fine salt, divided
  • 1 tsp sugar
  • 3 tbsp olive oil, divided, plus more for grilling
  • 8 oz burrata, drained and room temperature
  • 3 tbsp hot honey (or honey + pinch of chili flakes)
  • 1/4 cup crushed pistachios or pepitas
  • 1/4 cup fresh basil leaves, torn
  • Flaky sea salt, for finishing
  • Black pepper, to taste

Instructions

  1. Toss the peach wedges with 1/2 tsp salt and the sugar in a bowl. Let sit 10 minutes, then drain off the released juice and pat the peaches dry.
  2. Heat a grill or grill pan to medium-high. Divide the dough into 2 portions and stretch each into a rough oval, about 1/4-inch thick.
  3. Brush the dough with olive oil on both sides. Grill directly on the grate 2-3 minutes per side, until charred grill marks form and the dough is cooked through. Transfer to a board.
  4. Toss the drained peach wedges with 1 tbsp olive oil. Grill 1-2 minutes per side until char marks appear and they’ve softened slightly. Remove from heat.
  5. Let the grilled flatbread rest 60 seconds off the heat. Drizzle with 1 tbsp olive oil, then arrange the grilled peaches over the top.
  6. Tear the burrata by hand and scatter it over the warm flatbread — do not slice it thin, you want thick creamy pieces.
  7. Drizzle generously with hot honey, then scatter crushed pistachios and torn basil on top.
  8. Finish with flaky sea salt and a few cracks of black pepper. Slice and serve immediately.

Notes

Salt-macerate the peaches even if you’re short on time — even 5 minutes makes a real difference in preventing a soggy crust. Always add burrata off the heat, never before the flatbread goes back on the grill, or it will melt into a puddle instead of staying creamy. No grill? A screaming-hot cast iron skillet or grill pan works, just make sure it’s fully preheated before the dough goes on.

Find it online: https://www.receipster.com/grilled-peach-and-burrata-flatbread-the-salt-macerated-trick-that-fixes-soggy-bread/