Welcome back to the Fancy Fork – your seasonal produce insight and farm style recipes that are made to satisfy.
August is one of the best months for garden fresh produce as the sun has ripened all the vines with great harvests for crisp vegetables and juicy fruits. As like most of the summer season, you’ll still notice lots of carrots, green beans, celery, bell peppers, cucumbers, summer squash, corn and swiss chard. But, you’ll also begin to find garlic, eggplants and onions. And even though cherry season has come to an end, you’ve still got figs, cantaloupe, blackberries, plums, peaches, tomatoes, nectarines, apples and watermelon that are incredibly delicious.
With peach season ending this month, we’re getting creative on the grill to make this Grilled Sourdough Flatbread with Burrata, Grilled Peaches and Prosciutto that’s an easy end-of-summer dinner! Peaches are not only great on their own, but they are versatile in both baking desserts and cooking savory meals, as well. Studies show that peaches may even help reduce the risk of cardiovascular and bone diseases, aid in maintaining skin and eye health, help prevent stress and anxiety, as well as boost immunity and a healthy digestive system.
Grilled Sourdough Flatbread with Burrata, Grilled Peaches & Prosciutto
Servings: 8-10
Prep time: 20 minutes
Rest time: 1 hour
Cook time: 10 minutes
Total time: 1 hour 30 minutes
Ingredients:
For the Sourdough Flatbread:
- ½ cup Active Sourdough Starter or Sourdough Discard
- 2 ½ cups All Purpose Flour
- ¾ cup Warm Water
- 2 T Olive Oil
- 2 ¼ tsp. Instant Yeast
- 1 tsp. Granulated Cane Sugar
- 1 tsp. Fine Sea Salt
- ½ tsp. Garlic Powder
For the Toppings:
- Burrata
- Prosciutto, thinly sliced
- Baby Arugula
- Heirloom Tomatoes, thinly sliced
- Peaches, sliced and pitted
- Pesto (optional)
- Hot Honey
Instructions:
- In a large bowl, combine the warm water, yeast and sugar. Let sit for five minutes.
- Add the salt, garlic powder, olive oil and sourdough. Mix just until combined, then add the flour. Mix until a shaggy dough, then turn out on a clean surface to knead for one to two minutes, until a smooth and pliable dough.
- Place back into the bowl and cover. Place in a warm environment to rise until doubled in size, about 45 minutes to one hour.
- Roll out the flatbread to ¼” thick oval with a rolling pin.
- Heat up your grill to 450F – 500F.
- Toss the peaches in olive oil to grill directly on the racks two to three minutes on each side.
- Brush the dough with olive oil on both sides, then place on the hot grill racks. Close the grill lid to cook for two minutes, until slightly charred on the bottom, then flip to cook two to three more minutes. The dough should have the grill lines and be puffed up.
- While warm, add a layer of pesto followed by the arugula, thinly sliced tomatoes, burrata, grilled peaches, prosciutto and hot honey.
- Season with flaky salt and crushed black pepper to taste.
