Stone Fruit and Cheese Flatbread

This stone fruit and cheese flatbread features peaches, cherries, and goat cheese with a drizzle of honey and sprinkle of pepper.

Stone fruit is, I think, summer’s swan song. It boasts all the lusciousness of summer’s bounty, but as it comes and goes, you know that summer goes with it. Strawberries boast of the fullness of spring and the coming of summer, blueberries get you through the intensity of her hottest days. But the peaches and cherries, they’re a different sort of satisfying. The kind that you savor extra long because after them, the season of abundant fruit is slowly drawing to a close for the year.

Not that I have anything against a good apple, cranberry, or orange. They’re perfect for the warm and cozy baking, the seasonal pies and desserts, or as a companion to tucking in with a good book and a roaring fire. But there’s nothing that compares to the exuberant abundance of summer’s fruits. I anticipate it all year, and am always sad to see it go.

This flatbread is, in a way, an ode to summer. The bread can be grilled (I highly recommend it), the toppings are seasonal and spontaneous and how high or low you pile them is entirely up to you. You could even add a bit of prosciutto for an added bit of substance and flavor, if that struck your fancy.

How to Make Stone Fruit and Cheese Flatbread

• Begin by preparing a flatbread pizza dough. Bake or grill it, whichever you prefer.
• Just before serving, slice the peaches and put a layer over the crust. Follow with another layer of pitted cherries that have been sliced in half.
• Crumble a mild soft cheese (a good goat cheese is perfect here!) over the top of the fruit.
• Sprinkle with coarsely crushed black pepper, then drizzle the whole flatbread generously with honey.
• Cut and serve immediately.

Recipe Notes and Tips

• You can use whatever pizza dough strikes your fancy. While I love making mine from scratch {Click here to see the recipe}, you can absolutely go with a store bought dough or use a recipe that you especially love.
• If you don’t want to heat up your oven because summer, here’s everything you need to know for grilling your flatbread crust!
• Avoid cutting your peaches until just before making and serving your flatbread. If they’re cut long before eating, they’ll oxidize (turn brown) from being exposed to the air.
• Any crumbled cheese will work great for this flatbread, but I recommend something with a mild flavor so that it complements rather than overpowers the fruits. Goat cheese is great as long as it’s not too strong.

Baking Tools & Equipment

• Parchment paper is a cleanup life saver! I always make crusts on it. And as long as it’s not cut, charred, or crumbling, it’s good for multiple uses! However, if you’re grilling the crust you’ll want to use aluminum foil as it won’t catch on fire.
• This cherry pitter is a life saver for any kind of cooking or baking with cherries.
• While not strictly necessary, this honey dipper is a beautiful way to make your baking a bit prettier.

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