This savoury flatbread is the perfect way to enjoy the season’s fresh peaches and the overflow of thyme creeping around your garden. Enjoy the dish as a light summer lunch or serve as an appetizer at your next backyard bbq.
What I love about this summer savoury dish is the combination! The sauteed shallots are what really brightens this appetizer but the peaches, ricotta, thyme and honey are all light in notes; nothing overpowers each other. The flavours just meld together and complement each other. The ricotta cheese is such a great base to work with and a drizzle of honey brings it all together. It’s balanced and light, it allows ingredients to stand on their own while adding structure. This is the perfect easy, summer flatbread to enjoy with friends!
Ingredients
- Naan flatbread
- Olive oil
- Shallot
- Traditional ricotta cheese,
- Fresh peaches
- Fresh thyme
- Honey
- Sea salt
- Ground black pepper
Variations and Substitutions
The best part about making flatbread appetizers is the versatility of them. You can have fun making this your own unique version. Here are some ideas;
- Cheese: burrata, fresh mozzarella, farmer’s cheese, goat cheese, or a combination
- Meat: spicy salami, crispy prosciutto, bacon bits
- Extras: toasted walnuts, pine nuts, red pepper flakes, balsamic glaze, fresh basil
- Bread: pita bread, pizza dough
Tips on Making Savoury Peach Ricotta Flatbreads
- Use slightly firm peaches. Peaches that are too soft (or ripe) will have too much juice and make a soggy flatbread.
- Make sure you bake your flatbread so it’s nice and crisp on the bottom. If you don’t bake the bread long enough it will not be able to hold all of the ingredients.
- Sautee the onions at a low temperature, you don’t want to brown them too fast. Cooking them slower and longer will soften the onions and their sharpness.
- Use lots of thyme! Let’s face it thyme can be a pain in the butt – picking off each leave from the steam. But it’s worth it. And make sure to add fresh thyme after the flatbreads have baked. This is what elevates your dish to a professional looking appetizer.
- Use top quality honey!
Make Ahead
This savoury peach ricotta flatbread is best made fresh and served warm. Although the recipe doesn’t take long to whip up, you can easily prep all your ingredients to help save time. Make sure to toss cut peaches in lemon juice to prevent browning.
How To Make Savoury Peach Flatbreads
Step One: Prep all your ingredients. Add sliced shallots to a frying pan with oil and a little salt. Cook on low until the onions are translucent, fragrant and starting to brown. Remove from heat and set aside.
Step Two: Slice the peaches with the skins on. Brush the naan bread with oil on both sides. Cover the top with fresh thyme and sea salt.
Step Three: Next, top with a generous amount of ricotta cheese and sauteed shallots. Gently press the peaches into the cheese. Add ground black pepper and a few extra thyme leaves. Bake on a pizza stone or sheet pan until crisp and the edges are golden brown. Let cool and then drizzle the top with lots of honey, slice and serve.
Savoury Peach Flatbread
This savoury peach ricotta flatbread is summer fresh and makes a great light meal or appetizer. It’s filled with ricotta cheese, fresh peaches, thyme, sauteed shallots and is drizzled in honey. It’s a simple recipe that’s a big crowd pleaser!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Savoury
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 naan flatbreads, pita bread, or pizza dough
- 3 Tablespoons olive oil, divided
- 1 large shallot, sliced (or two small shallots)
- 375 g traditional ricotta cheese
- 2 fresh peaches, slightly firm, sliced with the skins on
- fresh thyme, approx. 8-10 sprigs
- 2 Tablespoons honey
- sea salt, to season throughout
- ground black pepper, to season throughout
Instructions
- Preheat oven to 425ËšF. If you have a pizza stone place it inside the oven to heat up, if not set out a large baking sheet and set aside.
- In a frying pan, heat a tablespoon of oil on low to medium heat. Add sliced shallots to the pan with a pinch of salt. Slowly cook onions until translucent and starting to brown. Remove from the heat and set aside.
- Brush the naan bread with olive oil, both on the top and bottom. Sprinkle the tops with sea salt, ground pepper and add fresh thyme all over (approx. 4 sprigs for each naan).
- Top with ricotta and add the sauteed shallots.
- Then gently push the peach slices into the ricotta. Add a pinch of ground pepper on top (and a few extra thyme leaves for colour, you can also do this after the naan bakes).
- Bake in the oven for approx. 10-12 minutes until the peaches are soft and the edges are browned and crisp. Remove from the heat and let cool on the pan for 5 minutes.
- Drizzle the honey over the top of each flatbread, slice into wedges and serve.
Notes
Enjoy the same day.
You can also bbq the peach ricotta flatbread. You will get the best results by using a bbq mat.Â
For a healthier twist use whole wheat flatbreads.Â
Nutrition
- Serving Size: 1 slice of 8
- Calories: 198
- Sugar: 8.6g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17.2g
- Fiber: 1g
- Protein: 8.3g
- Cholesterol: 17mg
FAQ’s
If you don’t have naan bread to make a flatbread appetizer you can use pita bread, store-bought pizza shells or pizza dough.
A baking or pizza stone is a thick, flat piece of natural stone or ceramic used for baking bread, pizza, and other baked goods. It is placed in the oven while it’s preheating. This creates an extremely hot surface for even baking. The purpose of using a baking or pizza stone is to mimic the conditions of a traditional brick oven, which can reach higher temperatures than a regular oven at home and will provide a consistent heat source.
Yes, you can definitely use canned peaches to make peach flatbread pizza when fresh peaches are not in season or readily available. While fresh peaches are preferred canned peaches can be a convenient alternative. Make sure to drain the peaches well. You can gently pat them dry with a paper towel to prevent the flatbread from becoming soggy during baking.
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