Grilled Peach and Burrata Sourdough Flatbread Tips, FAQ & printable recipe

Tips for success

To achieve the best results, use a high-quality, aged sourdough starter or reputable bakery-bought dough. The tang of the sourdough is a key flavor component that balances the sweetness of the peaches.

If you prefer more char, you can use a pizza stone on the grill to mimic the environment of a professional wood-fired oven, which provides more even heat distribution for a consistently crispy base.

For a more intense flavor, you can brush the dough lightly with extra virgin olive oil and a touch of sea salt before placing it on the grill. This not only adds flavor but also helps the dough crisp up even more effectively.

If the peaches are not particularly sweet, a light dusting of brown sugar before grilling can help them caramelize more deeply and enhance their natural flavor profile.

Variations

• Savory Prosciutto Twist: Add thin slices of salty prosciutto after grilling to contrast with the sweet peaches and creamy burrata. The saltiness balances the sweetness perfectly.
• Balsamic Glaze Finish: Replace the hot honey with a thick balsamic reduction for a more traditional Italian flavor profile that highlights the acidity of the peaches.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 2 days, though the texture will soften significantly.

Reheat

Reheat in a preheated 400°F oven for 5 minutes until crispy, though the burrata may melt further.

Store any leftover flatbread in an airtight container at room temperature for no more than one day, as the crust will lose its crispness quickly. For longer storage, remove the toppings if possible and store the flatbread separately, though this dish is best enjoyed immediately upon preparation to ensure the ideal texture of the burrata and the crunch of the sourdough crust.

You can prepare the dough and slice the peaches several hours in advance. Keep the dough in the refrigerator and remove it at least 30 minutes before you plan to grill. The Calabrian chili honey can also be prepared or purchased in advance. However, the final assembly and grilling must be done just before serving to maintain the integrity of the textures and temperatures.

Serving ideas

Serve the flatbreads immediately while they are hot and the burrata is creamy. Present them on a wooden board for a rustic feel, and cut them into large wedges using a sharp pizza cutter or a serrated knife to ensure a clean slice through the crispy crust without displacing the delicate toppings.

Providing extra Calabrian chili honey on the side allows guests to adjust the spice level to their personal preference.

Pair this dish with a crisp, dry white wine or a sparkling beverage to complement the richness of the cheese and the sweetness of the peaches.

A simple side of arugula salad with a light lemon vinaigrette serves as an excellent accompaniment, as the bitterness of the greens cuts through the richness of the cheese and the sweetness of the honey, creating a balanced and refreshing culinary experience.

Frequently asked questions

Recipe card

Grilled Peach and Burrata Sourdough Flatbread

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 1 lb sourdough pizza dough, room temperature
• 3 large fresh peaches, sliced into wedges
• 8 oz fresh burrata cheese
• 2 tbsp Calabrian chili honey
• 1/4 cup fresh mint leaves, torn

Instructions

1. Stretch the sourdough dough into four individual flatbread shapes on a lightly floured surface. Ensure the dough is thin enough to crisp up quickly on the high-heat grill.
2. Place the stretched dough directly over the 500 degree charcoal grill. Grill for approximately two minutes per side until the bread develops dark char marks and a crisp, golden-brown crust.
3. Arrange the sliced peaches and torn pieces of burrata onto the hot grilled flatbread. Place briefly back into the heat until the cheese begins to blister, then drizzle with Calabrian chili honey and garnish with fresh torn mint leaves before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

14.5 g

Carbohydrates

55 g

Fat

16 g

Fiber

3.5 g

Sugar

12 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.