Grilled Peach and Burrata Sourdough Flatbread

Discover the ultimate summer flavor combination with this grilled sourdough flatbread. By harnessing the intense heat of a charcoal grill, you achieve a professional-quality char that pairs perfectly with sweet, caramelized peaches and the luxurious, creamy texture of fresh burrata cheese.

This dish elevates simple ingredients into a sophisticated meal that brings the best of artisan bakery techniques and outdoor cooking together in one impressive, crispy, and savory package.

This recipe focuses on the interplay of high-heat cooking and fresh, vibrant toppings. The sourdough base provides a complex, slightly tangy foundation that stands up perfectly to the smoky kiss of the charcoal flames. Layering juicy peach wedges and delicate burrata creates a contrast in temperatures and textures that is truly addictive.

Finished with a drizzle of spicy Calabrian chili honey and aromatic mint, this flatbread is a masterclass in balancing sweet, savory, spicy, and cooling elements, making it an ideal choice for any warm-weather gathering or a quick, impressive dinner.

Ingredients

Why this recipe works

The method of using a 500 degree charcoal grill is essential for creating the signature blistered crust and authentic wood-fired flavor profile that a conventional oven simply cannot replicate.

High-heat grilling quickly seals the exterior of the sourdough, keeping the inside soft and airy while imparting a deep, complex smokiness that enhances the natural sweetness of the fruit toppings.

By placing the peaches and cheese on the flatbread during the final moments of the cooking process, the heat from the dough gently warms the burrata and caramelizes the edges of the fruit.

This technique ensures the cheese remains creamy and soft while the fruit retains its structure, resulting in a cohesive dish where every bite delivers a perfect harmony of textures and distinct, vibrant flavors.

Notes and substitutions

The quality of the sourdough dough is paramount for this recipe. If using store-bought dough, ensure it is brought to room temperature before attempting to stretch it; cold dough will resist stretching and may result in an uneven, thick crust that fails to crisp properly over the high heat of the charcoal grill.

When selecting equipment, a heavy-duty cast-iron skillet can be used on the grill if the dough is too delicate to place directly on the grates. Alternatively, a preheated pizza stone will provide a superior crust. Always ensure your grill grates are clean and lightly oiled to prevent the dough from sticking during the rapid two-minute cooking phase.

• Sourdough pizza dough: Standard store-bought pizza dough or refrigerated flatbread dough
• Calabrian chili honey: Regular honey mixed with a pinch of red pepper flakes

Equipment

• Outdoor charcoal grill
• Pizza stone or cast-iron skillet
• Chef's knife
• Cutting board
• Tongs