End of summer dessert#2: grilled sweet mozzarella flatbread

The second end-of-summer dessert is GRILLED! Nothing celebrates summer’s end – especially in warm climates like Central Florida where I

By Emily Ellyn

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The second end-of-summer dessert is GRILLED!

Nothing celebrates summer’s end – especially in warm climates like Central Florida where I cook from – like the start of our outdoor grilling season. When the Fall harvests flood the foodstands, I especially look forward to one juicy stone fruit crop – peaches! So let’s close out the season on a high note and fire up the grill to create a sweet, cheesy, peachy flatbread!

Grilled Sweet Mozzarella Flatbread

Recipe by Chef Emily Ellyn, more at EmilyEllyn.com

Prep Time: 5 minutes

Cook Time: 20 Minutes

Serves: 4-6

Ingredients:

2 each prepared naan flatbread, about 6–8 inches in diameter

1 tablespoon olive oil

1 (8-ounce) ball Fresh Mozzarella Cheese, cut into ¼-inch slices

1 peach, cut into 1/4-inch slices

1/3 cup pecan pralines, roughly chopped

¼ teaspoon salt

2 tablespoons fresh basil, sliced chiffonade style

2 tablespoons fresh mint, sliced chiffonade style

2 tablespoons honey

Fresh basil, for garnish

Fresh mint, for garnish

Directions:

Heat the oven to 400°F.

Line a baking sheet with parchment paper, lay the flatbreads on it, and brush their tops with olive oil.

Divide the remaining ingredients (except the garnishes) between the two flatbreads building your pizzas. Grill for 15 minutes or until the toppings are melted together and the crust is golden brown at the edges.

Remove from the grill and let the pizzas rest until the Frigo® Fresh Mozzarella Cheese has cooled slightly.

Garnish with the fresh basil and mint, serve and enjoy!

Rad Remix

Try experimenting with different fruit combinations. Blackberries, pears and pineapples are delicious with the fresh herbs and candied pecan pralines.

 

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