Grilled Peach and Plum Flatbreads



For the Dough:

  • ¼ ounce (2¼ teaspoons) active dry yeast
  • 1 cup water, heated to 115º
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • ¼ cup olive oil, plus more for greasing

For the Pistachio Mascarpone:

  • 1 cup mascarpone
  • ½ cup pistachios, toasted
  • ¼ cup tarragon leaves
  • ¼ cup mint leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper, to taste

For the Spice Mix:

  • 1 teaspoon flaky sea salt
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon lemon zest
  • For the Toppings:
  • 1 pound peaches, cut into ½-inch wedges
  • 1 pound plums, cut into ½-inch wedges
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Shaved ricotta salata, for garnish
  • Chopped pistachios, for garnish
  • Tarragon leaves, for garnish
  • Micro cilantro, for garnish


1. Make the dough: In a large bowl, whisk together the yeast and the water and let the mixture sit until it begins to froth, 5 minutes. Add in the flour, salt and sugar, and mix until a smooth dough comes together. Transfer to a greased bowl and cover with a towel. Let rise in warm place until doubled in size, 1 hour.

2. Meanwhile, make the pistachio mascarpone: In a blender, combine all the pistachio mascarpone ingredients and purée until smooth, then set aside.

3. Make the spice mix: In a small bowl, mix all the spice mix ingredients to incorporate, then set aside.

4. Prepare the toppings: Light a grill. In a large bowl, toss together the peaches and plums with the olive oil, salt and pepper. Grill the stone fruit, flipping once, until lightly charred, 1 to 2 minutes per side. Transfer to a plate and set aside.

5. Divide the dough into 4 equal balls and roll each one on a lightly floured work surface into a 9-by-12-inch oval. Brush each flatbread with 1 tablespoon of the olive oil over the entire surface.

6. Grill the flatbreads, flipping once, until puffed and lightly charred, 2 to 3 minutes per side. Transfer to a cutting board and immediately spread ¼ cup of the pistachio mascarpone on each flatbread. Top each with a quarter of the grilled stone fruit and sprinkle a large pinch of the spice mix over the flatbread. Garnish with ricotta salata, pistachios, tarragon and micro cilantro, then slice and serve.


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