Apricot Habanero Grilled Peach Flatbread with Whipped Ricotta and Charred Honeyed Onions

Apricot Habanero Grilled Peach Flatbread with Whipped Ricotta and Charred Honeyed Onions

A warm, summery flatbread that balances sweet, spicy, tangy, and smoky notes. Apricot Habanero jam is used both as a glaze for grilled peaches and folded into a quick honeyed onion compote to build layers of flavor. Serve as a shareable starter or light dinner.

Ingredients

• 1 12-inch pre-made pizza dough or flatbread round, room temperature
• 2 ripe but firm peaches, halved and pitted
• 3 tablespoons Coo Moo Apricot Habanero (see product link: Apricot Habanero)
• 1 medium yellow onion, thinly sliced
• 1 tablespoon olive oil, plus 1 tablespoon for brushing dough
• 1 tablespoon butter
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and freshly ground black pepper, to taste
• 5 ounces whole-milk ricotta
• 2 tablespoons mascarpone or cream cheese (optional, for extra creaminess)
• Zest of 1 small lemon and 1 teaspoon lemon juice
• 1/4 cup toasted sliced almonds or chopped pistachios
• Fresh basil leaves for garnish (about 8-10 small leaves)
• Pinch of flaky sea salt to finish

Equipment

• Grill or grill pan (can use a hot oven broiler if needed)
• Cast iron skillet or small sauté pan
• Large baking sheet or pizza stone
• Small bowl and whisk

Instructions

1. Preheat and prep: Preheat grill to medium-high (about 400 to 450 degrees F). If using oven broiler, set rack 6 inches from heat and preheat broiler. Lightly dust a work surface with flour and stretch the pizza dough into a 12-inch oval or round. Place dough on a lightly oiled sheet tray while you prepare toppings.
2. Char the peaches: Brush cut sides of peaches with 1 teaspoon olive oil. Place peaches cut-side down on the hot grill or grill pan. Grill 3 to 4 minutes until char marks form and peaches begin to soften. Flip and grill another 1 to 2 minutes just to warm through. Remove to a plate and brush cut sides with 2 tablespoons Apricot Habanero. Let rest.
3. Make honeyed onion compote with a kick: In a small skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add sliced onion and a pinch of salt. Cook, stirring occasionally, until onions soften and begin to brown, about 10 to 12 minutes. Stir in 1 tablespoon Apricot Habanero, 1 tablespoon apple cider vinegar, and 1 teaspoon honey. Cook another 1 to 2 minutes until glossy and jammy. Taste and adjust salt and pepper. Remove from heat.
4. Whip the ricotta: In a bowl, combine ricotta, mascarpone (if using), lemon zest, lemon juice, a pinch of salt and a grind of black pepper. Whisk vigorously or use a hand mixer for 30 to 60 seconds until light and slightly whipped. Keep chilled until assembly.
5. Par-bake or grill the dough: If using a grill, brush both sides of the stretched dough lightly with olive oil. Place dough directly on the grill grates and cook 2 to 3 minutes until bottom has char marks and bubbles form. Flip carefully and grill the other side 1 to 2 minutes. If using an oven, transfer dough to a hot pizza stone or baking sheet and bake at 500 degrees F for 6 to 8 minutes until edges are puffed and golden. Remove and place on a cutting board.
6. Assemble flatbread: Spread the whipped ricotta in an even layer over the warm flatbread, leaving a 1/2-inch border. Spoon the honeyed onion compote in pockets across the ricotta. Arrange grilled peach halves, cut-side up, across the flatbread. Drizzle any extra Apricot Habanero from the peach resting plate sparingly over the peaches for concentrated heat and shine.
7. Add crunch and finish: Sprinkle toasted sliced almonds or chopped pistachios over the flatbread for texture. Tear fresh basil leaves and scatter on top. Finish with a light drizzle of extra virgin olive oil and a pinch of flaky sea salt.
8. Serve: Cut into 6 to 8 slices and serve immediately while warm. Offer extra Apricot Habanero at the table for guests who like more heat.

Notes

• Make it vegetarian-friendly by using dairy or swap ricotta for a drained and lightly whipped silken tofu mixture to reduce dairy.
• To make ahead: Prepare the onion compote and grill peaches up to one day in advance and refrigerate. Rewarm peaches briefly on the grill before assembling.
• For a sharper contrast: add a few thin slices of prosciutto on top right before serving for a salty note.

Enjoy a bright, smoky, and slightly spicy flatbread that showcases Coo Moo Apricot Habanero both as a glaze for fruit and as a simmered condiment to balance creaminess and char.