Description
This Grilled Peach & Pesto Flatbread Pizza recipe features homemade grilled flatbreads topped with sweet, caramelized peaches, roasted cherry tomatoes, vegan pesto, and dairy-free cheese. Perfect for a summer meal, these flatbreads combine smoky grilled flavors with fresh, vibrant toppings for a delicious and unique vegan pizza experience.
Ingredients
Scale
Flatbread Dough
- 2 tsp instant yeast
- 1 cup (240 mL) warm water
- 1 tsp maple syrup
- 1 tbsp olive oil
- 1 tbsp dairy free yogurt
- 3 1/4 cups (360 g) bread flour
- 1/2 tsp sea salt
Toppings & Other
- 3 large peaches, ripe
- 1 batch vegan pesto
- 1 pint cherry tomatoes
- 1 tbsp olive oil (for tomatoes)
- 1/2 tsp sea salt (for tomatoes)
- 1 cup vegan mozzarella or vegan store-bought cheese
- Olive oil (for grill plate)
Instructions
- Activate yeast and make dough: In a medium bowl, combine warm water, instant yeast, and maple syrup. Let it sit for 5 minutes until foamy. Add olive oil and dairy-free yogurt, then stir in bread flour and sea salt. Knead with clean hands until a shaggy dough forms.
- Let dough rise: Cover the dough and place in a warm spot (around 85°F) to rise until doubled in size, about 40 to 60 minutes.
- Roast cherry tomatoes: Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss rinsed cherry tomatoes with olive oil and sea salt. Spread on the baking sheet and roast for 15-20 minutes until burst and blistered. Set aside.
- Prepare vegan pesto: Follow your preferred vegan pesto recipe or use store-bought.
- Slice and grill peaches: Slice peaches about 1/2 inch thick. Heat a grill plate with olive oil over medium-high heat. Grill peach slices 3-5 minutes per side until caramelized with grill marks. Remove and keep warm.
- Grill the flatbreads: Once dough has doubled, divide into 4 to 6 dough balls. On a floured surface, stretch each ball into an uneven circle roughly 4-8 inches in diameter. Heat the grill plate with olive oil, place flatbread on it, and cook for 3-4 minutes until golden and grill-marked on one side. Flip and cook an additional 1 minute on the other side. Repeat for all flatbreads.
- Assemble flatbreads: Spread about 1 tablespoon vegan pesto on each grilled flatbread. Top with roasted cherry tomatoes, vegan cheese, and grilled peach slices.
- Bake or finish grilling: Place assembled flatbreads on a parchment-lined baking sheet. Bake in the preheated 400°F oven for 10 minutes to melt cheese and meld flavors. Alternatively, finish on the grill if desired.
- Slice and serve: Remove from oven or grill, slice into portions, and serve warm. Enjoy the sweet and savory flavors!
Notes
- You can use store-bought flatbreads and grill them for a quicker version.
- Ensure the dough rises in a warm environment for best results.
- Vegan pesto can be homemade or store-bought depending on preference.
- Grilling peaches adds a smoky sweetness that pairs perfectly with the flatbread.
- Adjust the number of flatbreads based on preferred size from the dough.
- Use a grill plate or outdoor grill based on availability.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Flatbread Pizza
- Method: Grilling
- Cuisine: Vegan, American Fusion
Keywords: grilled peach pizza, vegan flatbread pizza, grilled flatbread, vegan pesto pizza, roasted cherry tomatoes, dairy-free cheese pizza
