Don’t forget: peaches are for more than dessert.
This flatbread recipe comes to us from Edible Sarasota. We love how it highlights the uncanny similarity between peaches and tomatoes: sweet, juicy, tender, acidic. Sliced peaches do an excellent job of taking the place of tomatoes in salads, so why not on pizza and flatbreads?
For the topping
- 1 cup whole-milk ricotta
- 1 tablespoon chopped tarragon plus more for garnish
- 1 tablespoon chopped parsley
- 2 peaches
- 12 ounces fresh mozzarella
- ¼ cup Marcona almonds chopped
- ¼ cup olive oil
For the flatbread
- ¾ teaspoon baking powder
- ½ teaspoon sugar
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 cup plain yogurt
To make the flatbread:
- Combine the baking powder, sugar, flour, and salt in a large mixing bowl. Add the yogurt and use your hands to mix it until the yogurt is incorporated. Turn dough over onto a floured surface and knead for 2 minutes, or until dough is smooth. Divide dough into 4 pieces, cover with a kitchen towel, and allow to rest for 15 minutes.
- Preheat an oven to 400°F.
- After rest period is complete, roll each piece of dough into ⅛-inch-thick flatbreads. Shape is not important; don’t worry about perfect circles. Generously coat a baking sheet in olive oil, transfer flatbread to the baking sheet, and drizzle top of flatbread with olive oil. Bake for 5–7 minutes, or until golden brown. Remove from oven and let cool slightly.
Add the topping:
- Combine ricotta, tarragon, and parsley and stir to combine. Reserve a few sprigs of tarragon to garnish the flatbread. Once the flatbread is slightly cooled, spread generously with ricotta mixture. Lay peaches and mozzarella on top of the ricotta, allowing for some of the ricotta to show through. Sprinkle Marcona almonds on top and return to oven for 2 minutes, or until cheese has melted.
- Remove from the oven and garnish with a drizzle of olive oil and reserved tarragon.
Photo by Kathryn Brass-Piper.