There are many ways to eat fresh peaches, but have you ever thought about grilling them? This week, executive chef Robert Nixon of Toscana’s Restaurant & Lounge at PebbleCreek (Robson Resort Communities), offers up his grilled Arizona Peach Flatbread recipe.
The recipe calls for pizza dough, which you can pick up at Trader Joe’s in lieu of making it yourself, but Nixon says you can also use lavosh or French bread. Arizona peaches are coming into season, so it’s the perfect time to for some local fruit love. “The season is about two months,” he says. “All the farmers’ markets are going to have them soon.”
Grilled Arizona Peach Flatbread
5 oz. fresh pizza dough
3 oz. fresh mozzarella
3 oz. goat cheese
2 fresh Arizona peaches, sliced with skin on
4 sweet piquante peppers (sliced)
2 oz. fresh spinach (fried or leave fresh)
1/2 oz. olive oil
1 oz. diced red onion
Roll out pizza dough to desired shape. Brush with olive oil and grill on barbecue just enough to allow crust to bubble. Place on baking sheet. Mix peaches with olive oil and salt and pepper. Throw on grill until peaches caramelize. Add all toppings (except spinach) and salt and pepper to dough and then put in oven at 350 degrees for 10 minutes. Cut into desired shape and top with spinach.