Vegan Peach & Arugula Flatbread

Sweet, slightly charred peaches, peppery arugula, and a tangy arugula pesto all on warm grilled flatbread — this vegan peach & arugula flatbread screams summer dinner that looks like you tried way harder than you actually did. Hey friend — if you want a dinner that feels fancy but finishes in 20 minutes, this flatbread will become your go-to.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Course: DINNER, Main Course

Cuisine: American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

1 package naan flatbread garlic or plain — 2 pieces
2 ripe peaches pitted and sliced
Extra virgin olive oil for brushing
½ cup arugula pesto use a vegan pesto — recipe or store-bought
4 oz vegan mozzarella sliced and quartered into chunks
1 cup fresh arugula leaves
Balsamic glaze optional for drizzling
Salt & pepper to taste
Vegan note: Choose a vegan naan some contain milk or yogurt and a vegan mozzarella. Swap ingredients to keep everything 100% plant-based.

Equipment

Gas or charcoal grill (or a grill pan on the stove)
Tongs and a spatula
Basting brush or small bowl for oil
Sharp knife and cutting board
Small bowl for dressing/drizzle (optional)
Serving board or plates

Method

Preheat & prep
Heat the grill to medium-high. Oil a paper towel with grapeseed or olive oil and wipe the grates so the peaches don’t stick. Slice the peaches into 1/2-inch wedges. Quarter the vegan mozzarella and get the pesto ready.
Grill the peaches
Toss peach slices lightly with a bit of olive oil and a pinch of salt. Place them on the hot grill. Nudge them after about 1 minute so they don’t stick. Flip after about 3 minutes, once grill marks form and caramelization appears. Grill another 2–3 minutes until slightly soft. Move to a plate and cover to keep warm.
Grill the flatbread
Brush each naan lightly with oil or use a quick spray. Grill each naan 2 minutes per side until warm and you see grill marks. Remove from the grill and spread ½ cup arugula pesto across both flatbreads (about ¼ cup each).
Assemble
Top each pesto-covered flatbread with grilled peach slices, half the vegan mozzarella, and a handful of fresh arugula. Drizzle with balsamic glaze if you like a sweet-tangy finish. Slice and serve immediately.

Notes

Tips for success

Pick ripe but firm peaches. Overripe peaches will turn to mush on the grill.
Don’t overcrowd the grill. Give peaches room so they caramelize instead of steam.
Use a light hand with oil. Too much oil makes the flatbread heavy.
Serve immediately. The flatbread tastes best right off the grill when the pesto smells fresh and the vegan cheese is warm.
Make it gluten-free: swap naan for gluten-free flatbreads.

Ever wondered why the mozzarella doesn’t melt like dairy? Vegan cheese behaves differently, so place it on the warm flatbread and let residual heat soften it rather than expecting a stringy melt. Works perfectly for texture and flavor.