# What You Need:
→ Flatbread Base
01 - 2 large flatbreads (store-bought or homemade, 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 torn fresh basil leaves
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
# How-To:
01 - Prepare grill for direct cooking over medium-high heat (about 400°F).
02 - Brush peach slices lightly with olive oil and grill for 1–2 minutes per side until grill marks appear and peaches are slightly softened. Remove and set aside.
03 - Brush both sides of the flatbreads with olive oil.
04 - Place flatbreads directly on the grill for 1–2 minutes per side until heated and slightly crisped. Remove from grill.
05 - Spread BBQ sauce evenly over each flatbread. Arrange grilled peach slices, Brie cheese, and red onion evenly on top.
06 - Return assembled flatbreads to grill, close lid, and cook for 3–4 minutes until Brie is melted and edges are crisp.
07 - Remove from grill, let cool for 1 minute. Top with torn basil, arugula, drizzle of honey, and toasted pine nuts if using. Season with black pepper.
08 - Slice and serve immediately.
