Tara Riddle’s Summer Peach Flatbread with a side salad.
• 1 package bacon
• Olive oil
• Balsamic glaze
• ½ onion
• 2-3 peaches
• Fresh basil
• Spinach or Arugula
• Pizza crust
• Mozzarella (shredded)
• Mozzarella ball
Summer is nearing its end, and with the end comes this amazingly fresh and light Peach Flatbread Recipe with a balsamic drizzle. I am sure all of you have had peach pie, so you know how delicious peaches are when they get ooey gooey in the oven. This flatbread is a savory take on those peaches.
We want to start by prepping all of the ingredients for our flatbread. Take 2-3 peaches and slice them into thinnish slices and set aside. Whether you peel the furry skin off or not is up to you. I leave the skin on because it’s high in fiber and certain antioxidants.
Next we want to take our package of bacon and use scissors to cut the bacon into 1-inch chunks. We do this so that our bacon will cook uniformly and quickly. Grab half of an onion and slice it up into strips.
If you know how to make your own pizza crust, by all means go ahead and do it for your recipe. I, however, am a busy real estate agent/single mom, so I am just going to use store bought crust. You want to stretch your pizza crust out across your pizza pan or cookie sheet. Then drizzle it with olive oil and pop it in the oven for about 8 minutes to pre-bake the crust.
While the crust is pre-baking, we will cook our bacon. When the bacon is almost cooked all the way through add your sliced onions and give them a little caramelization. Drain your bacon and onions on a paper towel to minimize the grease on your flatbread. Next get your spinach or arugula and squeeze the juice of 1 lemon on it and drizzle with olive oil. This is all you need for a light side salad to go with your flatbread.
When your crust is pre-baked, pull it out of the oven. Top it first with shredded mozzarella, then layer on a very healthy amount of sliced peaches. Then add your cooked bacon and onion mixture. Top with sliced fresh mozzarella from your mozzarella ball. Cook for another 5-8 minutes. Top with fresh basil and drizzle with balsamic glaze.
Serve with the side salad of arugula or spinach. This dish goes great with your favorite chilled white wine.
Tara Riddle is a real estate agent at Coldwell Banker Select. She has previously worked at Comma Coffee in Carson City, baking desserts like muffins, and soups from scratch. She also works at the Farmer's Market in Carson City or Black Rock Bison.