• Store-bought gluten-free flatbreads (such as The Original MyBread) or make your own flatbread dough using this Better Batter recipe
  • Mozzarella cheese slices
  • Store-bought basil pesto, or make your own
  • 1-2 fresh, ripe peaches, pitted and sliced thinly
  • 1-2 Tbl olive oil
  • 1/4 c balsamic vinegar
  • 1 Tbl honey


Preheat the grill. Preheat the grill to medium-low or heat up the oven or an indoor grill pan. The smoky flavor from an actual grill is so delicious, so try it outside! Make a balsamic reduction. In a small saucepan combine the balsamic vinegar and honey. Gently simmer until the mixture reduces to 1-2 Tbl and is thick, about 8-10 minutes. Prepare the flatbreads. Thaw out the store-bought frozen flatbreads or make the pizza dough and roll out. (If you are making your own dough, it's best to par-cook them on the grill first. So cook raw dough 3-5 minutes per side or until cooked through and beginning to brown.) Brush with olive oil then add a layer of cheese slices. Add peaches then slide on to the grill, cook 6-10 minutes or until the undersides are crispy and beginning to char. Top with a drizzle of pesto and a drizzle of the balsamic reduction. Cut into slices and serve. Makes 4 flatbreads. Adapted from Pinterest