The Ultimate Sweet & Savory Flatbread
This summer grilled peach flatbread is what high protein pizza dreams are made of. Made with a completely homemade dough that’s packed with protein, this recipe is proof that pizza night can be meatless, flavorful, and still totally satisfying.
Each serving packs in 30g of protein thanks to the high protein flatbread base and creamy cold cottage cheese on top. But it’s the grilled peaches that really steal the show—juicy, caramelized, and bursting with natural sweetness. Paired with herby pesto, fresh heirloom tomatoes, and a tangy balsamic vinaigrette, every bite is perfectly balanced and so refreshing for summer.
The dough comes together with minimal effort (no intense kneading required) and bakes into the most golden, crisp-on-the-edges base. Once it’s layered with your toppings and finished off with peppery arugula, crushed red pepper, and flaky salt, it’s the kind of flatbread with grilled peach that’ll instantly become a warm-weather favorite.
Whether you call it a grilled peach pizza or a sweet-and-savory flatbread, one thing’s for sure—this high protein grilled peach flatbread is easy, satisfying, and built for summer nights.
Macros Per Serving
307 Calories | 36g Carbs | 5g Fat | 30g Protein
- Macros Per Serving
- Why You’ll Love This Recipe
- Key Ingredients for this Grilled Peach Flatbread
- Substitution Options
- Equipment and Tools
- How to Make Your Grilled Peach Flatbread
- Tips and Tricks
- Storage Instructions
- More Pizza Recipes
- Save this recipe to your Pinterest Board
- Recipe Card
- Save this recipe to your Pinterest Board and share it with your family and friends!
- Macros Per Serving
- Why You’ll Love This Recipe
- Key Ingredients for this —
- Substitution Options
- Equipment and Tools
- How to Make Your —
- Tips and Tricks
- Storage Instructions
- More — Recipes
- FAQs
- Recipe Card
- Save this recipe to your Pinterest Board
Why You’ll Love This Recipe
If you love fresh, summer-inspired meals that pack in flavor and protein, then you need this flatbread in your rotation. It’s the perfect combination of sweet, savory, and spicy—and ideal for those warmer nights when you want something light but still satisfying.
- High Protein & Meatless: This high protein grilled peach flatbread delivers 30g of protein per serving without any meat, thanks to a protein-rich dough and creamy cottage cheese topping.
- Peak Summer Flavor: Grilled peaches add a caramelized, juicy sweetness that pairs perfectly with basil, tomatoes, and arugula for a full-on summer vibe.
- Minimal Effort Dough: The dough is homemade but super simple—no proofing, intense kneading or complicated steps needed.
- Balanced Sweet & Savory: With the sweetness of peach, the freshness of tomato and basil, and a hint of heat from crushed red pepper, every bite is layered and complex.
- Pesto Perfection: A generous spread of herby pesto creates the perfect base to tie all the summer flavors together.
- Great for Pizza Night: If you’re craving a grilled peach pizza that’s healthy, high protein, and totally unique, this one hits the mark.
This summer grilled peach flatbread is easy enough for a weeknight but special enough to impress. Whether you’re sharing or enjoying it solo, it’s a seasonal twist on pizza night that checks all the boxes.
Key Ingredients for this Grilled Peach Flatbread
This high protein grilled peach flatbread is made with wholesome, nourishing ingredients that come together for the ultimate sweet and savory combo. From caramelized grilled peaches to herby pesto and creamy cottage cheese, every element brings something special to this summer recipe.
- Yellow Peach: Fresh and juicy, the star of this flatbread with grilled peach. Once grilled, it brings a rich, caramelized flavor that plays perfectly with the other toppings.
- Arugula: Adds a peppery crunch and fresh bite to balance out the sweetness of the peach and acidity of the balsamic.
- Olive Oil: A light drizzle helps massage the arugula and intensify flavor—no need for anything too fancy here.
- Greek Yogurt: The base of the high protein flatbread dough, it provides a soft texture and a tangy boost of protein.
- Self-Rising Flour: The key to getting a fluffy yet sturdy flatbread base with minimal effort.
- Vital Wheat Gluten: Enhances the protein content and structure of the dough, keeping it chewy and satisfying.
- Unflavored Protein Powder: Another boost of protein that blends seamlessly into the dough for extra staying power.
- Garlic Powder: Adds depth and savory flavor to the dough without overpowering.
- Pesto Alla Genovese: A herby, garlicky layer that ties together all the sweet and savory notes of this grilled peach pizza.
- Heirloom Tomatoes: Juicy and vibrant, they bring color and a burst of fresh acidity to complement the peaches.
- Fresh Mint Leaves: Light and aromatic, mint cuts through the richness and adds a cooling freshness.
- Low Fat Cottage Cheese: Creamy, cold, and high in protein—this topping makes the whole dish more indulgent and nutritious.
- Balsamic Glaze: A sweet and tangy drizzle that completes the summer grilled peach flatbread.
- Crushed Red Pepper: Brings a subtle heat that contrasts beautifully with the peach and pesto.
- Flaky Sea Salt: The final touch to elevate every bite and bring out all the flavors.
Substitution Options
Everyone has different preferences and pantry staples, so feel free to customize this grilled peach flatbread to match your taste and dietary needs. Here are some great options if you’re looking to make swaps or put your own spin on it!
- Greek Yogurt: You can swap in plant-based Greek-style yogurt or even Skyr for a dairy-free or slightly thicker option. Just make sure it’s unsweetened.
- Self-Rising Flour: If you don’t have self-rising flour, you can make your own by mixing all-purpose flour with a bit of baking powder and salt.
- Vital Wheat Gluten & Protein Powder: If you prefer to skip these, simply replace them with more self-rising flour. The texture may be slightly softer, but it’ll still bake up beautifully.
- Peach: No peaches on hand? Try nectarines, plums, or even grilled pineapple for a unique twist.
- Pesto: Any pesto works well here—basil, arugula, or even a sun-dried tomato pesto for a bolder flavor.
- Cottage Cheese: Swap with ricotta or a plant-based cheese alternative if you need a dairy-free option.
- Heirloom Tomatoes: Cherry tomatoes or regular vine tomatoes also work well—just slice them thinly for easy layering.
Play around with combinations until you find your perfect version of this high protein grilled peach flatbread. It’s hard to go wrong when the base is this good!
**If there is a sub I haven’t mentioned above, it’s because I have not tested it and can’t speak for how well it would work for this recipe.
Equipment and Tools
No fancy tools needed here—just a few basics to help you whip up this high protein grilled peach flatbread with ease. It’s approachable, quick, and designed to work in any kitchen setup.
- Grill Pan or Skillet: Essential for getting those beautiful grill marks and caramelized edges on your peach slices.
- Mixing Bowls: One for your arugula salad and another for prepping the high protein dough.
- Measuring Scale: Perfect for getting precise ingredient ratios, especially when working with protein powders and flours.
- Rolling Pin: To help you shape your dough into a thin rectangular flatbread—flour it well to prevent sticking!
- Parchment Paper: Keeps your flatbread from sticking to the pan and makes cleanup a breeze.
- Baking Sheet: A sturdy tray for baking your flatbread until golden and crisp.
- Tongs or Spatula: For flipping grilled peach slices without damaging them.
- Sharp Knife: For slicing the heirloom tomato and cutting your finished flatbread into perfect pieces.
With just these few tools, you’ll have everything you need to make the best grilled peach pizza of the summer. Minimal effort, maximum flavor!
How to Make Your Grilled Peach Flatbread
This summer grilled peach flatbread is surprisingly easy to pull together and makes for the perfect quick dinner or high protein lunch. Each step is simple but builds flavor and texture for the ultimate flatbread with grilled peach.
Grill the Peach
Wash and slice your peach into even segments. Lightly spray a grill pan with olive oil and heat on medium.
Once hot, add the peach slices and cook for a few minutes on each side until grill marks appear and the fruit starts to caramelize. Set aside.
Make the Arugula Salad
In a small bowl, combine arugula, a little olive oil, and a sprinkle of coarse salt. Use your hands to gently massage and coat the greens, then set aside.
Slice the Tomatoes
Wash and thinly slice your heirloom tomato. Halve the slices to make them easier to eat on your grilled peach pizza.
Make the High Protein Dough
In a mixing bowl, add your Greek yogurt, flours, protein powder, salt, and garlic powder. Mix together until a crumbly dough forms.
Lightly flour your counter and pour out the dough. Knead and shape into a smooth ball, adding more flour if needed to prevent sticking.
Roll the dough out into a rectangular flatbread shape, flipping occasionally to avoid sticking. Use your fingers to pinch the edges for a rustic crust, then transfer to a parchment-lined baking sheet.
Assemble & Bake
Spread the pesto on your flatbread, followed by grilled peaches, mint leaves, and tomato slices.
Bake at 350°F for 8–10 minutes, or until edges turn golden brown. For an extra crispy finish, broil for 1 minute (optional, but keep a close eye!).
Finish & Serve
Top with arugula salad, spoonfuls of cottage cheese, balsamic glaze, crushed red pepper, and flaky sea salt. Slice and enjoy warm, or reheat for a quick second meal—it holds up beautifully!
Tips and Tricks
Here are some valuable tips and tricks to make your grilled peach flatbread adventure smooth and delicious:
- Choose ripe peaches: For the best caramelized flavor on your summer grilled peach flatbread, select peaches that yield slightly to gentle pressure. They’ll sweeten beautifully on the grill and marry perfectly with savory toppings.
- Don’t over‑flour the dough: A light sprinkle of flour is all you need when rolling out this high protein flatbread—too much can make it dry. Aim for just enough to prevent sticking without compromising that tender, chewy texture.
- Watch the oven closely: When crisping the edges or broiling to finish, ovens vary—keep an eye on your flatbread with grilled peach to avoid burning the crust or toppings.
- Make it ahead: Grill your peaches and prep the arugula salad in advance. You can even mix the dough ahead of time, refrigerating it for up to 24 hours, so assembling your flatbread becomes a breeze.
- Heat preference tip: Prefer a softer crust? Skip the broil step. Want a crunchier bite? Let it broil for just a minute—and stay close by!
- Double it for company: Hosting friends or family? This high protein grilled peach flatbread scales nicely—double the dough and toppings for easy sharing.
These tricks ensure your flatbread with grilled peach turns out flavorful, well-textured, and crowd-pleasing every time.
Storage Instructions
Keep your grilled peach flatbread tasting fresh and delicious with these handy storage tips:
Leftovers of this high protein grilled peach flatbread store beautifully, and with proper care, make great second-day meals. Follow these simple steps to preserve both flavor and texture for your next crave-worthy bite.
- Refrigeration: Place any leftovers in an airtight container or wrap tightly with foil, then refrigerate within two hours of baking.
- Separate toppings: Store the arugula salad and cottage cheese toppings separately from the flatbread base to maintain crispness—this keeps the crust from getting soggy.
- Gentle reheating: Reheat in a 350°F oven for about 5–7 minutes, or until warmed through. For extra crispiness on your grilled peach pizza, pop it under the broiler for about 30 seconds.
- Avoid freezing: Freezing isn’t recommended—dairy toppings like cottage cheese and balsamic glaze don’t thaw well, and textures may suffer.
- Fresh finish: Once reheated, top with fresh arugula and drizzle a bit more balsamic glaze for that freshly-made feel.
By following these steps, your summer grilled peach flatbread will stay just as vibrant and delicious the next time you enjoy it.
More Pizza Recipes
If you’re anything like me, you could eat some version of pizza every day and never get tired of it. Whether it’s flatbread-style, loaded with protein, or veggie-packed, here are a few more recipes I think you’ll love just as much as this grilled peach flatbread:
Give one of these a try next time you’re craving something cheesy, crispy, and totally satisfying!
FAQs
Have questions about this grilled peach flatbread? I’ve got answers to make this high protein grilled peach flatbread a breeze to prepare and enjoy:
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Can I use gluten-free flour for the dough?
Absolutely! Swap the self-rising flour with a gluten-free blend (plus a gluten-free rising agent). You may need slightly less flour, so keep an eye on the dough’s texture—it should form a soft, workable ball without sticking.
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How sweet should the peaches be?
Choose peaches that are ripe but still firm—they should have a fuzzy exterior and a sweet aroma. This ensures they caramelize nicely on the grill without turning mushy, giving you that ideal balance of juicy sweetness.
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Is there a substitute for cottage cheese?
Definitely! Ricotta or burrata works well too. Just keep in mind, texture and protein content may vary slightly, but the creamy, summery vibe will still shine.
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Can I make this ahead of time?
Yes! You can grill the peaches and mix the dough up to 24 hours ahead. Store the dough in an airtight container in the fridge and the peaches in a sealed container. When you’re ready, bake and top as directed—it’s a great way to streamline prep on busy days.
Recipe Card
Grilled Peach Pizza
Ingredients
Grilled Peach:
- Olive Oil Spray
- 1 medium Yellow Peach (sliced)
Arugula Salad:
- Small Handful of Arugala
- ½ tsp Olive Oil
- Coarse Salt
Greek Yogurt Pizza Dough:
- 85 g 0% Milkfat Yogurt (Fage)
- 56 g Self Rising Flour (King Arthur)
- 30 g Vital Wheat Gluten or Self Rising Flour (Anthony’s)
- 15 g Unflavored Protein Powder or Self Rising Flour (Isopure)
- Pinch of Salt
- ½ tsp Garlic Powder
- 14 g Self Rising Flour (for kneading (King Arthur))
Toppings:
- 15 g Pesto Alla Genovese (Central Market)
- 2 slices Heirloom Tomatoes
- 6-8 Fresh Mint Leaves
- 55 g Low Fat Cottage Cheese (Good Culture)
- 7 ml Balsamic Glaze Vinegar (De Nigris)
- Crushed Red Pepper
- Flaky Sea Salt
Instructions
Grilled Peach:
- Wash and slice your peach. Use a grill pan and spray with light olive oil. Heat on medium and then add in peach slices.Olive Oil Spray, 1 medium Yellow Peach
- Let them sit for a few minutes to get that nice grill mark and then flip them all over. Repeat on the other side. Remove from heat and set aside.
Arugula Salad:
- In a small mixing bowl, add in your arugula, oil, and salt. Use your hands to massage and evenly coat the arugula. Set aside.Small Handful of Arugala, 1/2 tsp Olive Oil, Coarse Salt
Heirloom Tomatoes:
- Wash and slice your heirloom tomatoes as well. You want the slices thin and cut in half so they are easier to eat on the pizza.2 slices Heirloom Tomatoes
Greek Yogurt Pizza Dough:
- In a larger mixing bowl, add in your yogurt, flours, and protein powder. Then sprinkle with sea salt and garlic powder. Start to mix the dough together until it’s a crumbly texture.85 g (0.33 cups) 0% Milkfat Yogurt, 56 g (0.5 cups) Self Rising Flour, 30 g (0.25 cups) Vital Wheat Gluten or Self Rising Flour, 15 g (2 tbsp) Unflavored Protein Powder or Self Rising Flour, Pinch of Salt, 1/2 tsp Garlic Powder
- Clean your counter surface area and sprinkle with some of the kneading flour. Pour out your dough and use your hands to start to mix and form the dough into a ball.14 g (2 tbsp) Self Rising Flour
- Add more of the kneading flour as needed so it is not sticking to your hands or the counter. Depending on the brands of products you use, you may need more or less flour. So start off small and add more as needed.
- Once you have a ball formed that is not sticky, flour your rolling pin and start to roll the dough out into a rectangular shape. Continue to add more flour to the surface and pick up the flatbread flip it over a few times to ensure it’s not sticking to the counter.
- Once you have somewhat of a rectangular shape, use your fingers to start to pinch the edges together to create a lip. This can also help you create more of a proper rectangle shape.
- Then gently lift your flatbread base and transfer to a parchment lined baking sheet.
Toppings:
- Add your pesto evenly and then the grilled peaches, basil leaves, and heirloom tomatoes.15 g (1 tbsp) Pesto Alla Genovese, 6-8 Fresh Mint Leaves
- Bake at 350° for 8-10 minutes or until the edges start to look golden brown. Sometimes I’ll switch the oven to broil at the end for about a minute to get that pretty golden top, but make sure to keep an eye on it if you do this!
- Once baked, remove and top with your arugula salad, cottage cheese, balsamic glaze, crushed red pepper, and flaky sea salt.55 g (0.25 cups) Low Fat Cottage Cheese, 7 ml (0.5 tbsp) Balsamic Glaze Vinegar, Crushed Red Pepper, Flaky Sea Salt
- Cut into slice and enjoy! This pizza also keeps super well and can easily be reheated in the oven to enjoy for a second meal!
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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