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Grilled Peach and Burrata Flatbread with Hot Honey and Pistachios

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A grilled flatbread topped with whole-charred, hand-torn peaches, creamy burrata, hot honey, and crushed pistachios.

Ingredients

Scale
  • 1 lb store-bought or homemade flatbread/pizza dough, room temperature
  • 3 tbsp unsalted butter
  • 3 ripe but firm peaches, whole and unpeeled
  • 1 tbsp olive oil, for the grill grates
  • 8 oz burrata, drained and room temperature
  • 2 tbsp hot honey (or honey + pinch red pepper flakes)
  • 1/4 cup pistachios, roughly crushed
  • Small handful fresh mint leaves, torn
  • Flaky sea salt, for finishing
  • Freshly cracked black pepper

Instructions

  1. Melt the butter in a small saucepan over medium heat, swirling often, until it foams, then turns golden brown and smells nutty, about 4-5 minutes. Pour into a bowl to stop the cooking and let cool slightly.
  2. Heat a grill or grill pan to medium-high and oil the grates. Grill the whole peaches, turning occasionally, until the skins blister and blacken in spots and the peaches just begin to soften, 8-10 minutes. Set aside to cool slightly.
  3. Stretch or roll the flatbread dough to about 1/4-inch thickness. Brush both sides generously with the browned butter.
  4. Grill the flatbread directly on the grates (or in a hot skillet) for 2-3 minutes per side, until charred in spots and cooked through. Move to a cutting board.
  5. Once cool enough to handle, tear the grilled peaches into rough chunks by hand, discarding the pits and any tough skin that doesn’t pull away easily.
  6. Tear the burrata into pieces directly over the warm flatbread so the cream spreads naturally. Scatter the torn peaches over the top.
  7. Drizzle with hot honey, then scatter crushed pistachios and torn mint over everything.
  8. Finish with flaky salt and a crack of black pepper. Slice and serve immediately while the crust is still crisp.

Notes

No grill? A hot cast iron skillet works for both the peaches and the flatbread — just don’t crowd the pan. Use peaches that give slightly to pressure but aren’t mushy; underripe peaches won’t caramelize and overripe ones will fall apart on the grate. Store-bought naan is a fine shortcut if you’re short on time. Add torn prosciutto with the peaches for a heartier version, or swap in nectarines or plums when peaches are out of season.

Find it online: https://www.receipster.com/grilled-peach-and-burrata-flatbread-with-hot-honey-and-pistachios/