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