Flatbread with pesto, peach, and burrata

In summer, seasonal ingredients and fresh herbs are our focus – as is the exciting combination of savory and sweet flavors. These flatbreads combine all of this with homemade pesto, fried peach slices, creamy burrata, and spicy arugula – a combination that tastes like summer, doesn't require much effort, but provides maximum enjoyment and is perfect for a relaxed end to the day in the evening sun.

Ingredients

For the flatbread:

• 500 g flour
• 2 tsp baking powder
• 2 tsp salt
• 60 g yogurt
• 250 ml lukewarm water
• MANI Bläuel extra virgin olive oil, Selection for brushing

For the basil pesto:

• 2 cups fresh basil leaves
• 60 g pine nuts, toasted
• 3 cloves MANI Bläuel garlic in olive oil
• Pinch of fine sea salt
• 50 g Parmesan, freshly grated
• 120 ml MANI Bläuel extra virgin olive oil, Selection

For the topping:

• 4 ripe peaches
• 2 tbsp MANI Bläuel extra virgin olive oil, Selection
• 2 balls burrata
• 2 large handful arugula
• a little honey for drizzling (optional)
• Pepper and sea salt flakes

Preparation

1. For the flatbread: Mix flour, salt, and baking powder in a large bowl.
2. Add yogurt and lukewarm water and knead into a smooth, elastic dough. Cover with a cloth or cling film and let rest for an hour.
3. Meanwhile, prepare the pesto: Put basil, olive oil, pine nuts, garlic, salt, and Parmesan in a blender and process until a creamy pesto forms.
4. Cut the peaches into wedges. Heat the olive oil in a pan and fry the peaches over medium heat for 2-3 minutes per side until lightly caramelized.
5. Divide the dough into 8 portions. Roll out each portion into a thin flatbread and thinly brush the tops with olive oil.
6. Heat a pan without additional fat and bake the flatbreads with the oiled side down for 1-2 minutes until golden brown. Meanwhile, also thinly brush the top side with olive oil, then flip and continue baking until both sides are golden brown.
7. Generously spread the warm flatbreads with pesto. Top with the fried peaches, burrata, and arugula.
8. Drizzle with honey and a little olive oil if desired, and refine with black pepper and coarse sea salt flakes.