Introduction

This Peach, Basil, Mozzarella Flatbread combines fresh, summery flavors with a delightful balsamic reduction. It’s a quick and elegant dish, perfect for a light meal or appetizer that feels both refreshing and savory.

The image shows a flatbread topped with a creamy white spread covering the whole surface. Slices of yellow and red peach are evenly placed in a single layer on top of the cream. Thin strips of fresh green basil leaves are sprinkled over the peaches, adding color contrast. The flatbread crust is golden brown with some charred spots, and the whole dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large flatbreads
1-2 tablespoons olive oil
1-2 fresh ripe peaches
4 ounces fresh mozzarella cheese, sliced
1/3 cup fresh basil leaves, chopped (about 6-8 leaves)
1/4 cup balsamic vinegar
1 tablespoon honey

Instructions

Step 1: In a deep skillet over medium heat, combine the balsamic vinegar and honey. Cook and simmer until the mixture reduces to slightly under 2 tablespoons, about 15 minutes, stirring occasionally to avoid burning.
Step 2: Preheat your oven to 500 degrees Fahrenheit.
Step 3: Brush each flatbread lightly with olive oil. Then layer evenly with sliced mozzarella cheese and thinly sliced peaches.
Step 4: Place the prepared flatbreads in the oven and bake for 4–8 minutes, or until the cheese is melted and bubbly.
Step 5: Remove the flatbreads from the oven. Sprinkle with the chopped fresh basil and drizzle generously with the balsamic reduction before serving.

Tips & Variations

Use ripe but firm peaches to ensure they hold their shape when baked.
Try substituting fresh mozzarella with burrata for an extra creamy texture.
For a crunchy base, lightly toast the flatbread before adding toppings.
Add a sprinkle of crushed red pepper flakes for a touch of heat.

Storage

Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to keep the crust crisp and the cheese melty. Avoid microwaving as it can make the flatbread soggy.

How to Serve

The dish features a flatbread with a golden-brown crust as the base layer, topped with a thick and creamy white cheese spread evenly across the surface. On top of the cheese layer, there are thin, round slices of yellow and red peaches scattered throughout, adding vibrant orange and reddish hues. Fresh green basil leaves are torn and sprinkled over the peaches, providing a sharp contrast in color and texture. The flatbread is placed on a white marbled surface, and the overall appearance is fresh and colorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Fresh peaches are best because they hold their texture well when baked. If using frozen, thaw and pat dry to reduce excess moisture, but the texture may be softer.

What if I don’t have balsamic vinegar?

If you don’t have balsamic vinegar, a mix of red wine vinegar with a bit of sugar or honey can be simmered down as a substitute, though the flavor will be slightly different.

Peach, Basil, Mozzarella Flatbread with Balsamic Reduction Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

A delightful Peach, Basil, and Mozzarella Flatbread topped with a sweet and tangy balsamic reduction. This recipe combines ripe fresh peaches, creamy mozzarella, and fragrant basil on crispy flatbread, making a perfect appetizer or light meal bursting with fresh flavors and simple ingredients.

Author: Lena
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 flatbreads, serves 4 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Flatbread Base

2 large flatbread
1–2 Tablespoons olive oil

Toppings

1–2 fresh peaches, ripe, thinly sliced
4 ounces fresh mozzarella cheese, sliced
1/3 cup fresh basil leaves, chopped (about 6–8 leaves)

Balsamic Reduction

1/4 cup balsamic vinegar
1 Tablespoon honey

Instructions

Prepare the Balsamic Reduction: Pour the balsamic vinegar and honey into a deep skillet over medium heat. Allow it to cook and simmer, stirring occasionally, until the mixture reduces to slightly under 2 tablespoons. This should take approximately 15 minutes. The reduction should be thick and syrupy.
Preheat the Oven: While the balsamic reduction is simmering, preheat your oven to 500 degrees Fahrenheit to get it ready for baking the flatbread.
Prepare the Flatbread: Brush each flatbread lightly with olive oil to help create a crispy base and add flavor. Layer the flatbreads evenly with thinly sliced fresh mozzarella, followed by thin slices of ripe peach.
Bake the Flatbread: Place the prepared flatbreads in the preheated oven and bake for 4-8 minutes. Bake just until the mozzarella melts, becomes bubbly, and the edges of the flatbread turn golden and crisp.
Finish and Serve: Remove the flatbreads from the oven. Sprinkle generously with chopped fresh basil leaves, then drizzle the balsamic reduction over the top. Serve immediately while warm.

Notes

Use ripe, sweet peaches for the best flavor contrast with the tangy balsamic reduction.
You can prepare the balsamic reduction ahead of time and store it in the refrigerator for up to a week.
For a vegetarian recipe, ensure the mozzarella is made without animal rennet.
If you prefer, substitute flatbread with naan or pizza dough for a different texture.
Watch the flatbread carefully while baking as ovens vary and cheese can quickly become overly browned or dry.

Keywords: peach flatbread, mozzarella flatbread, basil flatbread, balsamic reduction, summer appetizer, easy flatbread, vegetarian flatbread