peach and goat cheese flatbread

2 handfuls of arugula and spinach, or other greens of choice. Flatbread in the Oven: Place the flatbread on a parchment lined baking sheet. Cook time: 30 minutes Difficulty Level: easy Ingredients: 2 peaches 6 slices of pancetta 4 oz of goat cheese 2 flatbreads or Naan Fresh basil Balsamic glaze Instructions: Cut the peaches in half, pit them, and throw each half on the grill. Flip flatbread on the grill and add goat cheese in tablespoon-size dollops onto the flatbread. Cut each flatbread into 6 pieces. cheesy bread — 8. 2. Print this recipe! Sprinkle with pistachios. Peach, Prosciutto, Rosemary and Goat Cheese Flatbread Patent and the Pantry prosciutto, focaccia, pizza dough, rosemary, olive oil, goat cheese and 1 more Balsamic Onions and Goats Cheese Flatbread Pizza Hungry Healthy Happy A creamy base of yogurt and goat cheese makes the lemon stand out. Preheat grill to medium-high heat. Plain goat cheese (also known as chevre) Balsamic glaze. Goat Cheese, Fig and Bacon Flatbreads. Heat grill to medium. Brush pizza dough with olive oil. DIRECTIONS: Pour warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Heat oven to 500 degrees. Celebrity chef Lynn Crawford shares her recipe for Grilled Flatbread With Parsley Pesto, Tomatoes & Goat Cheese. Grill each side for about 3 minutes each. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes. Bake for 12 to 15 minutes or until golden brown. Top with mozzarella, pear, blue cheese and walnuts. Top with peaches, prosciutto and Parmesan. Divide apricot jam evenly between the flatbread crusts. Grilled peach & pancetta flatbread. Add a tablespoon of goat cheese to each pita (recipe makes four pita pizzas) Spread the goat cheese on the pita as you would a tomato sauce; Top with 5-6 thinly sliced peaches. Bake at 500 degrees in the oven. Grilled Flatbread with Peaches and Arugula Pesto Plus 10 Flatbread Recipes to Make Now Jump to Recipe Store bought flatbread is the base to summer’s favorite flavors: juicy grilled peaches and a bright pesto that make for a fast appetizer or main meal. Honeyed Peach Basil Goat Cheese Flatbread. Bake for 10 minutes, or until cheese is melted and the edges are starting to lightly brown. 1. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Repeat for remaining pizzas. 1 peach, peeled and sliced. Divide goat cheese evenly between flatbread crusts. Top with sliced apricots. Fresh basil leaves. Mix remaining 1 tablespoon honey … 1 crust of your choice (pre-made pizza dough, Naan, or pizza shell) Goat cheese, softened. Or use two store-bought flatbread crusts. 2 naan, about 9-inches (23-cm) each or 1 thin pizza crust, about 11-inches (27.5-cm) 2 tsp (10 mL) olive oil 11/2 tsp (7 mL) za’atar spice* ½ cup (125 mL) creamy goat cheese 2 slices prosciutto, cut into strips Drizzle with balsamic glaze. Fresh cracked black pepper. Brush both crusts with olive oil. It had all the elements in it; homemade flatbread, fresh, seasonal fruit and vegetables, creamy goat cheese along with a drizzle of our Homegrown Honey! Make dough and let rise: Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. 12 fresh basil leaves. A peach and goat cheese sandwich is about to make you the envy of the break room. Brush the peach halves with oil and place cut side-down on the grill. Brushed with garlic butter and sprinkled with parmesan cheese. Sprinkle yeast over. Flatbread on a Pizza Stone on the Grill: Preheat the grill to 500-550 degrees. BREADSTICKS — 7. Cut each flatbread into 6 pieces. Place flatbreads on two baking sheets and drizzle each with ½ tablespoon olive oil. Scatter thyme and goat cheese over the dough. Preheat oven to 450°. makes 8 personal sized flatbreads. Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. 3. Mix goat cheese, yogurt and orange peel until smooth; spread on each naan. Leave for 4-5 minutes until golden brown. Layer on the goat cheese, greens, and peach slices. Bake for 8-10 minutes or until the edges of the crust are getting golden brown. When it was done, I added the arugula, more nectarines, and goat cheese because I wanted that pretty pop of white on top of the flatbread. Toss peaches with oil and 1/4 teaspoon each salt and pepper. How to make a peach and goat cheese pita pizza. Divide the goat cheese and fontina between the 2 flatbreads and top with the peaches. Flatbread — 7. With olive oil, garlic, and mozzarella. 1 T grated Romano or parmesan . Remove from the grill and lightly spread the melted goat cheese to cover the flatbread with the back of a spoon. Grill the peaches until warmed through. Grill the flatbread until there are grill marks. Cook until grill marks appear and the sugar from the peaches caramelizes. Slice or cube the chilled peach. Bake until the crust is slightly brown and cheese is melting. Peach, Prosciutto, Rosemary and Goat Cheese Flatbread Patent and the Pantry prosciutto, pizza dough, goat cheese, peach, focaccia, rosemary and 1 more Cook like a Pro In a bowl, add warm water. Lightly brush with 1 tablespoon of olive oil. Brush with olive oil. As part of the food photography group I am in, Grey Salt Collective, our prompt was this Arugula, Roasted Peach and Goat Cheese Flatbread. Divide pizza dough in half and shape each piece into a 5- by 14-inch rectangle. Let it sit for around 10-15 mins until it starts bubbling. Lay two flatbreads on a baking sheet lined with parchment, brush each with 1 Tbs of olive oil and then sprinkle lightly with salt. Season surface of flatbread with a drizzle of olive oil, Kosher salt and some freshly ground black pepper. Ripe peaches. Diced peaches, olive oil, basil, and balsamic served on a hot flatbread with goat cheese. Don’t know what to make for dinner tonight, this peach, goat cheese and basil flatbread pizza might become your go-to recipe. Divide blueberries evenly between crusts. https://www.farm-monitor.com/recipes/peach-cheese-flatbread Preparation. 10 fresh figs, sliced in half. Drizzle with balsamic glaze. While you heat up the grill to medium heat, assemble the two flatbreads on a cookie sheet. Scatter thyme and goat cheese over the dough. PEACH BRUSCHETTA — 10. To it add sugar and yeast and stir slightly. Green onion, sliced thin. 1 slice of prosciutto, bacon or Canadian bacon, diced . 4 slices bacon, fried until crispy and chopped. 1 tbsp extra virgin olive oil, divided. 8 oz goat cheese. Close grill top and and leave for another 4-5 minutes, letting the goat cheese melt. Bring to a boil over high heat; reduce to low. Chewy, smoky and piled with fresh bounty, this pizza rustica takes the edge off during cocktail hour. As far as the flatbread goes, you can make your own (try my recipe for pizza dough here ) and pre-bake before placing on the grill or you can cheat like I did and grab some pre-made flatbread from you local bakery. Ingredients: 1 recipe the best pizza dough. While flatbread is baking: In a small pan, sauté onion in 1 tablespoon of olive oil over medium high heat. Cook until softened, about 5 minutes. Bake for 12 to 15 minutes or until golden brown. People used to tease me about the over-the-top sandwiches I would bring to work but let me tell you, a fancy sandwich to look forward to in the middle of the day can make all the difference in your day-to-day attitude! Spread a couple of tablespoons of pesto on each naan. 1 small log soft goat cheese. Lay naan flat on a baking sheet. ... GRILLED FLATBREAD DOUGH-1 1/4 tsp yeast-1 cups warm water-1 T olive oil-1 tsp. 1 medium peach, sliced thin. Top with mozzarella, peaches, prosciutto, and ¼ cup basil, and season with salt and pepper. Top with peaches, prosciutto and Parmesan. I added the onions, about half the nectarines, and some goat cheese onto the flatbread with some more olive oil and put it into the oven for about 11 minutes. Featuring our easy fig jam, along with tangy goat cheese and vibrant celery and herb salad, the pizzas can serve four as a light summer entree or more as an elegant appetizer. In another bowl, combine flour, salt and oil and mix. 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