Grilled Peach and Berry Flatbread

featured in 4th of July


With sweet grilled peaches and fresh berries, this indulgent dessert pizza is slathered with a heavenly mascarpone cream.

fruit flatbread
fruit flatbread
Prep time:


Cook time


Total time






35% heavy cream:
1/2 cup
mascarpone cheese:
1 cup
icing sugar:
1/2 cup
vanilla extract:
2 tsp
ground cinnamon:
1/2 tsp
store-bought pizza dough:
1 lb
peaches, pitted and cut into 1/2-inch slices:
1 cup
1 cup
1/4 cup
finely chopped fresh mint:
2 tbsp
  1. Beat cream until stiff peaks start to form. In separate bowl, beat together mascarpone, sugar, vanilla and cinnamon until light and fluffy. Fold in whipped cream until blended; refrigerate until needed.
  2. On lightly floured work surface, cut pizza dough in half. Roll out each portion into 10- x 6-inch oval, about 1/4-inch thick.
  3. Add 1 cup water to drip tray on Kenyon Grill; preheat grill to high heat.
  4. Grill each flatbread for 2 to 3 minutes or until bubbles start to form and bottom is well marked. Flip over and grill for 2 to 3 minutes or until bottom is well-marked.
  5. Grill peach slices for 2 to 3 minutes per side or until well marked; set aside.
  6. Spread mascarpone cream mixture over flatbreads. Top with grilled peaches, blackberries and raspberries. Drizzle with honey and garnish with mint.
  • tip: Substitute maple syrup for honey.
  • tip: Substitute peaches with plums or apricots.

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