Juicy marinated peaches, rich blue cheese, and paper-thin mortadella come together on a crisp, golden flatbread for a dish that feels both rustic and refined.
Marinating peaches is an easy way to deepen their sweetness and infuse new flavors, making them the star of this flatbread. This is a recipe that bridges seasons: peaches carry the last taste of summer, while the warm bread welcomes fall.
Serve this marinated peach flatbread as a starter at your next dinner party, slice it into squares for a casual appetizer, or enjoy it with a glass of crisp white wine as a light dinner.
The most important element here is time. Time for the flatbread dough to slowly ferment in the fridge. Time for the peaches to soak up the olive oil and garlic. Time is what gives the dough its perfect texture and the peaches their layered flavor.
But don’t be discouraged. All this waiting requires no extra effort from you, just a little patience. It lets you build the dish step by step, at your own pace, without feeling overwhelmed. And if you’re in a hurry, you can always make a quick-dough flatbread. The flavor won’t be quite the same, but it’s still completely fine.
Just don’t skip the toppings: marinated peaches, silky mortadella ribbons, tangy blue cheese, and a drizzle of hot honey. Together they create a flatbread that feels straight off a restaurant menu — yet it comes together in just a few minutes at home.
Marinated Peach Flatbread with Blue Cheese and Mortadella
This simple recipe is elegant enough for dinner parties, but easy enough for weeknight dinners.
It celebrates the very last peaches of the year, a balancing act of sweet, salty, tangy, and creamy flavors.
To make it quicker and more convenient, feel free to use store-bought flatbread. For everything else, here’s what you’ll need:
- Fresh peaches
- Olive oil
- Hot honey
- Blue cheese (gorgonzola, stilton, or roquefort)
- Mortadella
- Fresh herbs (basil or arugula)
- Slivered almonds (or crushed pistachios)
The Flatbread Dough
This flatbread dough starts with autolyse, which is just a fancy way of saying mixing the flour and water, and letting them rest before adding the other ingredients.
At first, the dough will look dry and stiff, but don’t despair. This rest allows the flour to fully hydrate, promoting the initial development of gluten. This leads to a dough that’s more extensible, easier to handle, resulting in a bread with better flavor, aroma, and crumb structure.
Tips & Variations
- Swap mortadella with prosciutto or ham if preferred.
- Try goat cheese or feta for a creamier, milder flavor.
- If you can’t find peaches, try other stone fruits, like plum, nectarines, or apricots.
What to Serve with Peach Flatbread
- Pair with a chilled sparkling rosé or crisp white wine.
- Serve alongside a charcuterie board for a full appetizer spread.
- Make it dinner with a simple arugula salad.
FAQs
What fruit can I use instead of peaches?
Most stone fruits – nectarines, apricots, or plums would work beautifully.
What’s the best blue cheese for this?
Gorgonzola dolce for mild creaminess, Roquefort for sharper flavor.
Can I make this vegetarian?
Absolutely, simply skip the mortadella and add more cheese or pistachios.
If you’re looking for more peach recipes, try my strawberry peach basil crisp
Looking for easy appetizers for your next dinner party? This whipped ricotta and olive dip is always a hit.
If you try this Marinated Peach Flatbread with Blue Cheese and Mortadella, please let me know in the comments! I’d love to hear from you.
Marinated Peach Flatbread with Blue Cheese and Mortadella
2
flatbreads30
minutes2
hours to overnight10-15
minutesIngredients
- Flatbread:
200g bread flour
100g (cool) water
2 tbsp Greek yogurt
¼ tsp active dry yeast
Pinch of sugar
1 tsp olive oil, more for brushing
1 tsp salt
- Marinated Peaches:
2 peaches, sliced
¼ cup olive oil
2 cloves garlic, thinly sliced or grated
Basil leaves, torn
- Topping:
2-4 slices mortadella
Blue cheese, crumbled
Basil leaves
Toasted slivered almonds (optional)
Hot honey (optional)
Directions
Make the flatbread: in a medium bowl, combine the flour, water, and yogurt. Mix until no dry spots remain. Cover and allow it to rest for an hour.
In a small cup, dissolve the yeast and a pinch of sugar in 1 tbsp warm water. Let sit for 5-10 minutes, until foamy.
Add the bloomed yeast to the dough, squeezing the dough to combine everything well. Add the olive oil and salt. Knead the dough for about 5 minutes on a work surface until smooth.
Transfer the dough to a lightly oiled bowl and cover. Allow it to prove at room temperature for two hours. Every 30 minutes, uncover, stretch and fold (3 in total): lift an edge of the dough upwards and fold it into the center. Turn the bowl by 45° and repeat until you have worked all the way around. You can see the technique here.
After 2 hours, turn the dough out onto a lightly floured surface and divide into 2 portions. Roll each portion into a tight ball, then flip over so the smooth side is facing upwards. Place the balls apart in an oiled container, or tray, then cover. Transfer to the fridge overnight (up to 48 hours). Remove the dough balls from the fridge 30 minutes before ready to use.
Marinate the Peaches: in a small saucepan, heat the olive oil over medium until warm. Add the sliced peaches, basil, and garlic to a bowl. Pour over the warm olive oil and season with salt and pepper. Cover and let sit at room temperature for 1-2 hours. You can also transfer to the fridge, removing 30 minutes before serving.
When ready to bake: preheat the oven and a pizza stone (if you have it) to 500ºF.
Transfer the dough to a lightly floured surface. Using your fingertips, gently push out the dough from the centre to make a 1cm-thick bread, keeping your fingers as flat as possible. Flip the dough intermittently, continuing to push the dough out, to form a flatbread (watch the video below).
Grease a baking sheet with olive oil (or just line with parchment paper), then transfer flatbread to prepared sheet. Brush flatbread with olive oil. Bake for 10-15 minutes , until the crust is golden.
Top the cooked flatbread with marinated peaches, mortadella, blue cheese, almonds, fresh basil, and drizzle with hot honey. Serve.
@heythereannao homemade flatbread topped with marinated peaches, mortadella, blue cheese, toasted almonds, fresh basil, and hot honey #fyp #summersnack #SnackTime
♬ swatting at flies - ethan mcneal
