# Components:
→ Flatbread Base
01 - 2 large flatbreads, such as naan or pizza crust
→ Toppings
02 - 2 medium ripe peaches, pitted and sliced
03 - 6 ounces Brie cheese, sliced
04 - 1/2 small red onion, thinly sliced
05 - 1/3 cup BBQ sauce
06 - 1 tablespoon olive oil
07 - 1/4 cup fresh basil leaves, torn
08 - 1/4 cup arugula (optional)
09 - Freshly ground black pepper, to taste
→ Garnish (optional)
10 - 2 tablespoons honey
11 - 1 tablespoon toasted pine nuts
# Directions:
01 - Heat grill to medium-high, approximately 400°F.
02 - Brush peach slices with olive oil. Grill each side for 1–2 minutes until softened and marked. Set aside.
03 - Brush both sides of flatbreads with olive oil.
04 - Place flatbreads directly on grill and cook for 1–2 minutes per side until lightly crisp. Remove from heat.
05 - Spread BBQ sauce evenly over each flatbread.
06 - Distribute grilled peaches, Brie cheese, and sliced red onion evenly on flatbreads.
07 - Return assembled flatbreads to grill, close lid, and cook for 3–4 minutes until cheese melts and edges are crisp.
08 - Allow flatbreads to rest for 1 minute. Top with basil, arugula, honey drizzle, and pine nuts as desired. Season with black pepper.
09 - Cut flatbread into portions and serve immediately.