Peach burrata flatbread is my homemade answer to one of my favorite appetizers at Black Liquor Market in LA. Their version is incredible and also twenty dollars a pop, which is a perfectly reasonable price until you realize you could make four times as much at home for the same cost. Grilled pizza dough, fresh pesto, arugula, grilled peaches, torn burrata, hot honey, and pistachios.
A Quick Look at the Recipe
✅ Recipe Name: Peach Burrata Flatbread
🕒 Ready In: ~ 20 minutes
👪 Serves: 4 servings
🍽 Calories: ~ per serving (estimated)
🥣 Main Ingredients: Flatbread, peach, pesto, arugula, burrata, hot honey
👌 Difficulty: Very Easy
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Pesto, burrata, arugula, and pistachios together is one of the great flavor combinations of Italian coastal cooking and this flatbread is proof of that. The grilled peaches add a caramelized sweetness that plays beautifully against the peppery arugula and the cool creamy burrata, and the hot honey drizzle at the end ties everything together in the best possible way.
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Why You'll Love This Recipe
Cheaper than the restaurant. Inspired by a twenty-dollar appetizer. Make four times as much at home for the same price.
Grilled everything. Charred dough, caramelized peaches, smoky flavor. The grill does all the work.
Burrata and hot honey. Cool, creamy, sweet, and slightly spicy. Best combination on a flatbread.
Peach Burrata Flatbread Video
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Ingredient Notes
Store-Bought Pizza Dough: The shortcut that makes this weeknight-friendly. I love the Trader Joe's dough or you could ask your local pizza joint to buy dough. The resting time is super important. Cold dough straight from the fridge will snap back every time you try to roll it out, and you will end up with a thick, uneven flatbread that does not cook properly. The rest lets the gluten relax so the dough rolls thin and stays that way.
Pesto: Store-bought pesto works beautifully here and saves significant time. Look for one that lists basil as the first ingredient and uses good olive oil. If you want to make your own, my Pistachio Pesto takes about five minutes and is worth it when you have fresh basil on hand.
Peaches: The grilling transforms the peaches from sweet and soft into something deeper and more complex with a caramelized exterior that holds up beautifully on the flatbread rather than going mushy. Use peaches that are ripe but still slightly firm.
Burrata: It's made from mozzarella and cream with a soft, creamy interior that spills out when you tear it. It is cool and slightly milky against the warm flatbread and grilled peaches and that temperature contrast is everything.
Pistachios: Add a nutty crunch and a subtle sweetness that is very much at home alongside peaches and pesto in Italian Mediterranean cooking. They also add a beautiful pop of green color that makes the finished flatbread look genuinely stunning.
Hot Honey: Store-bought hot honey adds a sweet heat that plays beautifully against the cool burrata and the peppery arugula. Drizzle it generously right before serving while the flatbread is still warm so it soaks slightly into the pesto and peach layer below.
Arugula: Adds a peppery bitterness that cuts through the richness of the burrata and the sweetness of the peaches and hot honey. It wilts very slightly from the warmth of the grilled dough and that slight wilt is exactly right.
Pro tip
The Perfect Contrast
Add the burrata cold right before serving. The contrast between the cool creamy burrata and the warm flatbread is the whole point. Do not add it while the flatbread is still on the grill or it will melt and you will lose that beautiful soft texture.
Substitutions & Variations
No grill? Preheat your oven to 500F with a pizza pan or upside down baking sheet inside for 10 minutes before the dough goes on. Bake for 4 to 5 minutes per side until charred and crispy. Grill the peaches in a hot cast iron skillet instead.
No peaches? Nectarines work beautifully as a substitute and grill in the same time. Figs are another excellent option and are deeply Italian Mediterranean in character. Slice them in half and grill cut side down for 2 minutes.
Want to add protein? Thinly sliced prosciutto laid over the warm flatbread right before the burrata goes on is a very Italian move and works beautifully with the peach-and-pesto combination.
No pistachios? Toasted pine nuts are the most Italian substitute and pair beautifully with the pesto. Walnuts work too and add a slightly more earthy note.
FAQ
Technically, yes but the result will be noticeably different. Burrata has a soft, creamy interior that spills out when you tear it and creates that cool, milky contrast against the warm flatbread. Fresh mozzarella does not have that interior creaminess. If burrata is not available, it is the closest substitute, but it is worth seeking out the real thing.
The dough did not rest long enough. Cold dough or dough that has not had enough time to relax will snap back every time you try to roll it thin. Give it at least 30 minutes at room temperature, and if it is still fighting you give it another 15 to 20 minutes.
The flatbread is best assembled and served immediately. You can grill the dough and the peaches up to an hour ahead and keep them at room temperature. Assemble right before serving so the burrata stays cold and the flatbread stays crispy.
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⭐️ Recipe
Peach Burrata Flatbread
Ingredients
- 1 store bought pizza dough ball I love the Trader Joe's dough or you could ask your local pizza joint to buy dough
- Extra virgin olive oil for kneading and oiling the grill
- ½ cup pesto store bought or homemade
- 1 cup fresh arugula
- 2 ripe but firm peaches sliced into half moons
- 1 cup burrata torn into pieces
- Hot honey for drizzling
- ¼ cup pistachios roughly chopped
Instructions
Rest the dough
- Remove the pizza dough from the fridge and let it sit at room temperature for 30 minutes to two hours. Longer is better if you have time. Lightly flour a clean work surface and knead the dough for 2 to 3 minutes until smooth. Roll it into a ball, rub the surface with a little olive oil, place it in a bowl, and cover tightly with plastic wrap. Let it rest at room temperature for at least 30 minutes and up to 2 hours. The longer it rests the easier it will be to roll out thin.1 store bought pizza dough ball, Extra virgin olive oil for kneading and oiling the grill
Grill the dough
- Preheat your grill to medium high heat. Oil the grates very generously with a folded paper towel dipped in olive oil. On a lightly floured surface, roll the rested dough into a long oval roughly a quarter inch thick. It does not need to be perfect. Rustic is the whole point.
- Carefully lay the dough on the oiled grill. Cook for 2 to 3 minutes without moving it until the underside has visible char marks and the dough has puffed slightly. Flip carefully and cook for another 2 to 3 minutes on the other side. Remove from the grill and set aside.
- If using the oven, preheat to 500F with a pizza pan or upside down baking sheet inside for at least 10 minutes. Slide the rolled dough onto the hot pan and bake for 4 to 5 minutes per side until charred and crispy.
Grill the peaches
- Lightly oil the grill grates. Lay the peach slices in a single layer on the grill. Cook for 3 minutes per side until caramelized and slightly charred with visible grill marks. Remove carefully and set aside.2 ripe but firm peaches
Assemble
- Spread the pesto evenly over the grilled flatbread all the way to the edges. Scatter the arugula over the pesto in an even layer. Arrange the grilled peach slices over the arugula. Tear the burrata into generous pieces and scatter over the peaches.½ cup pesto, 1 cup fresh arugula, 1 cup burrata
Finish and serve
- Drizzle hot honey generously over the entire flatbread. Scatter the chopped pistachios over the top. Serve immediately while the flatbread is still warm and the burrata is still cool and creamy. This is a dish that does not wait well so get it to the table the moment it is assembled.Hot honey for drizzling, ¼ cup pistachios
Did you make this recipe? Let me know!