Warm, crispy sourdough flatbread is grilled and topped with creamy burrata, fresh arugula, heirloom tomatoes, juicy peaches, pesto, and a drizzle of hot honey. Perfect for a summer lunch or gathering.
In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes.
Add the beaten egg, 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 1-2 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 1 hour.
Press out the flatbread to ¼” thick rectangle or oval with your hands or a rolling pin.
Heat up your grill to 450F – 500F.
Toss the peaches in olive oil to grill directly on the racks 2-3 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 2 minutes, until slightly charred on the bottom, then carefully flip to cook 2-3 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, and hot honey.
Season with flaky salt and crushed black pepper to taste. Enjoy!
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