A quick and simple summer grilling recipe, this 30-minute grilled flatbread is full of fresh summer flavors like juicy peaches and creamy mozzarella!

I’ve discovered the secret to the most delicious, effortless, ready-in-under-30-minutes grilled flatbread pizzas, and here it is:

It’s naan.

If you haven’t heard of it before, naan is a thin, round bread often used in Indian and Asian cooking.

It’s tasty, light, and airy, and you can find it prepared and packaged in the grocery store (in different varieties, like whole grain and roasted garlic).

I’m a huge fan of these peach Caprese grilled flatbreads, mainly because the naan makes them easy and 100 percent foolproof.

Just arrange a few key ingredients on top of the naan – sweet, fresh summer peaches and creamy mozzarella in this case.

Then toss the flatbreads on the grill until the naan is golden and crispy and the mozzarella is all gooey and melted.

Before serving, top off the grilled flatbreads with some rich olive oil, a drizzle of sweet and tart balsamic glaze, and some fresh basil.

If I had to sum up this grilled flatbread recipe in three words, they would be: Fresh. Summer. Simplicity.

But let’s be honest.

Three words are too many, when just one simple bite of this grilled flatbread will tell you all you need to know.

The naan is the key to a super quick and simple – but also light, crispy, unbelievably delicious – flatbread crust.

This is defintely my secret for stress-free summertime grilled flatbreads. They turn out perfectly, every time!

Here’s the recipe for Peach Caprese Grilled Flatbread:

Peach Caprese Grilled Flatbread

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Author: Jen Elizabeth's Journals
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 flatbread pizzas 1x
Category: Grilling
Cuisine: Italian Inspired

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Description

A quick and simple summer grilling recipe, this 30-minute grilled flatbread is full of fresh summer flavors like juicy peaches and creamy mozzarella!

Ingredients

Scale

1/2 cup balsamic vinegar
2 Tablespoons plus 1 Tablespoon honey
1 large peach, pitted and halved
2 whole wheat naan
5 ounces fresh mozzerella, cut into quarter-inch slices
1 Tablespoon extra virgin olive oil
1/4 cup fresh basil leaves, chopped
Sea salt and ground black pepper

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Instructions

To a small saucepan, add the balsamic and honey. Heat over medium heat, stirring often with a wooden spoon, allowing the mixture to simmer. After about 6-9 minutes, the sauce should become thick, like a syrup, and reduced by about half.
Important: be sure to immediately pour the sauce into a bowl to allow it to cool. The balsamic glaze will continue to cook, harden, and stick to the bottom if it’s left in the pan.
Meanwhile, brush the peaches all over with honey. Prepare the grill for medium heat. Place the peach halves on the grill and cook until slightly softened, about 6-7 minutes. Peaches should have light golden grill marks. Allow the peaces to cool, then thinly slice.
Arrange peach slices and sliced mozzarella on naan. Season thoroughly with salt and pepper. Place on the grill, still set to medium heat, and cook until cheese is melted and naan is crispy, about 10 minutes.
Transfer flatbreads to a serving platter. Drizzle on the balsamic honey glaze and olive oil. Top each flatbread with chopped basil. Quarter each flatbread with a pizza cutter, and serve.