It’s officially grilling season; which makes it also Grilled Flatbread season! There is something so satisfying about cooking (and then eating) an entire meal outside. It has this rustic quality to it that you can almost taste, y’know?

Because the idea of this recipe was to make something 100% outside, I am using store-bought pizza dough that gets brushed with an amazing roasted garlic olive oil that makes it oh so decadent and delicious!

Showing two flatbreads, stay tuned for my next post for grilled Bruschetta flatbread!



Makes 1 flatbread ~ 8 slices
  • 1 package store-bought pizza dough
  • 3 tbsp olive oil, divided
  • 6 cloves of garlic, peeled
  • 1 cup mozzarella, shredded
  • 1 tbsp pine nuts
  • 3-4 slices of prosciutto
  • 1 peach, sliced
  • 1 handful arugula greens
  • 1 tsp red pepper chilli flakes


  1. Preheat the grill to medium-high heat. Drizzle 1 tbsp of olive oil over peeled garlic cloves and wrap in tinfoil. Place on the grill and cook for approximately 30-40 minutes, or until mushy.
  2. Meanwhile, roll out the pizza dough into a rectangle. Spray pizza dough on both sides and the sliced peaches with a non-stick cooking oil to keep from sticking to the grill.
  3. For the last 10 minutes of the garlic roasting, increase the grill to high heat and place the dough directly on the heat source, cooking for about 5 minutes each side; or just until grill marks are acheived. Add peaches to the grill at the same time, and cook for about 5 minutes (flipping once) to achieve grill marks.
  4. Remove the garlic, dough and peaches from the grill. Mix garlic with a tbsp of olive oil and use the back a fork to make into a chunky paste. Brush the dough with the garlic mixture.
  5. Top with cheese, followed by prosciutto slices, peaches and pine nuts. Return to the grill and cook until cheese melts and bubbles, about 5 minutes.
  6. Mix the last tbsp of olive oil with the red pepper chilli flakes. Remove the flatbread from the heat and serve with a handful of arugula and a drizzle of chilli oil!