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Breakfast for One

Easy Peach Pie Flatbread Pizza

A quick sweet flatbread topped with microwave-cooked spiced peaches and a creamy mascarpone and cream cheese base. Ready in about 25 minutes and perfect for a sweet breakfast, brunch, or dessert.
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Yield: 2 flatbreads
Total Time: 25 minutes

Ingredients
  

Peach topping
  • 2 white peaches thinly sliced into wedges (about 2 cups)
  • 2 tbsp brown sugar
  • 1 tsp lemon juice
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • A light pinch of salt
  • ½ tbsp unsalted butter
Spread
  • ¼ cup cream cheese
  • ¼ cup mascarpone cheese
Assembly
  • Flatbread Original tandoori naan from Whole Foods
  • Fresh mint leaves for garnish

Instructions

  • Preheat the oven to 400°F (205°C).
  • Peel and cut the peaches into thin wedges to make about 2 cups and transfer to a microwave-safe dish.
  • Add the brown sugar, lemon juice, ground cinnamon, vanilla extract, and salt over the peaches and toss to coat evenly. Place the butter on top and microwave for about 4 minutes, until the peaches have released their juice and the mixture has thickened slightly. Stir well and set aside to cool.
  • Add the cream cheese and mascarpone to a bowl and mix until smooth and creamy.
  • Spread the cheese mixture generously over the flatbread, leaving the edges clear. Arrange the cooked peach slices on top in an even layer.
  • Bake for 10 minutes until the edges are golden brown. Let cool for a few minutes, garnish with fresh mint leaves, and serve.

Watch the Recipe

Notes

  • White peaches are ideal for this recipe — their firmer flesh holds up well during cooking and their delicate sweetness doesn't turn sharp the way yellow peaches can. Yellow peaches or nectarines will work in a pinch; just expect a slightly softer, jammier result.
  • Any flatbread works here, but a thicker naan-style flatbread gives the best fluffy-chewy base. Thin flatbreads like tortillas or lavash will go too crisp and won't hold up to the topping.
  • The cheese mixture can be made ahead and refrigerated for up to 2 days.
  • Best served fresh out of the oven. Leftovers can be stored in the fridge but the flatbread will soften overnight.