Bursting with summer’s best produce, this Peach & Brie Flatbread Pizza marries juicy peaches and jam-sweet blackberries with silky Brie and deeply caramelized onions for a sweet-savory bite that feels downright gourmet yet comes together in under 20 minutes. The crisp flatbread base plays host to melty pockets of cheese, pops of berry brightness, and a whisper of honey that ties everything together—no pizza stone or fancy dough required.
Why i Love This Recipe
- I love recipe in the Summer when i want something light and ever so flavorful/
- You get all the variety and ease of a cheese board, but with the warm, melty comfort of pizza—ideal when you want something special but low-effort. The honey compliments the peach sweetness, and the waltnuts add texture.
Ingredients Notes
The ingredients are all no-fuss options. Even the caramelized onion can be purchased in a jar! The blackberries and ripe peaches just screams Summer, but you can switch up the fruit as preferred.
I think Brie goes best with this flatbread, however you can use another melty cheese to your personal taste.
Step-by-Step Photos: Peach & Brie Flatbread Pizza
Below you’ll find step-by-step photos that match the instructions in the Peaches & Brie Flatbread recipe card. Each photo is numbered to guide you through the process or just want to see how things should look, this section is for you!
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Peach & Brie Flatbread
Ingredients
- 1 small flatbread premade
- 1 tablespoon olive oil
- 1 clove garlic finely chopped or minced
- ¼ cup caramelized onion
- 3 ounces brie thinly sliced
- 1 medium peach stones removed and thinly sliced
- ½ cup blackberries
- ¼ cup lightly packed arugula leaves
- 2 tablespoons roughly chopped walnuts
- 1 teaspoon honey add more if needed
- Sea salt flakes for garnishing (optional)
Instructions
- Add the olive oil to a small mixing bowl along with the garlic, and whisk with a fork until well combined.
- Preheat the oven to 350°F. Line a quarter size baking sheets with parchment paper and place the flatbread on the baking sheet. Use a pastry brush to brush the flatbread with the olive oil mixture.
- Spoon the caramelized onion randomly over the flatbread. Top with the sliced brie, peaches and blackberries.
- Bake the flatbread for 8-10 minutes, or until the cheese has melted and the flatbread is lightly golden. p with flatbread with the arugula leaves and chopped walnuts. Drizzle over the honey and sprinkle over the sea salt flakes, if using, before serving.
Notes
- Fresh basil leaves can be substituted and used to garnish the baked flatbread.
- A sticky balsamic glaze instead of the honey can be drizzled over the baked flatbread.
- To meaty this up, a little leftover rotisserie chicken makes a fantastic addition to this flatbread.
- Serve this flatbread straight from the oven or slightly warm.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
Nutrition
Serving Suggestions
- Pair with a glass of Chardonnay or non-alcoholic grapefruit Spritz.
- Cut the flatbread into bite-sized portions and serve as an amuse bouche at a small gathering.
- Finish the meal with this lovely single serving blueberry parfait.
How to Store Leftover Flatbread Pizza
Store this flatbread in an airtight container in the fridge for up to 2days. Reheat in the oven at 300 degrees for about 5-6 minutes..
This flatbread is suitable for freezing. Freeze in an airtight container for up to 1 months. Thaw in the fridge overnight before reheating using the oven.