Grilled Flatbread with Stonefruit, Heirloom Tomato & Burrata

Flatbread on the grill doesn't have to be a big deal. The best part about summer entertaining is enjoying your friends' company. This recipe is kind of like a non-recipe- you could completely freestyle once you have the flatbread grilled. The toppings go on and it's pretty much slice and serve from there. Stonefruit is an obvious choice as at least in California, it's juicy af this time of year. Obviously everything is better with burrata, then add in hot honey and you're in our personal heaven.


1 pound homemade or store bought pizza dough

1/4 cup extra-virgin olive oil

mix of 3-4 plums, peaches, or nectarines, sliced

2 tbsp hot honey

3-4 heirloom tomatoes, sliced

smoked salt & pepper

1 container burrata

Fresh herbs, like basil and chives


Oil the grill grates and heat to medium. Roll out the pizza dough in a square shape to the length of a sheet pan. When the grill is ready, place the dough right on the grates for about 5 minutes, or until the dough starts to create air bubbles and grill lines become visible. Meanwhile place the stonefruit right on the grill to char each side. Flip the dough for another 5 minutes, or until charred to your liking. Remove the dough from the grill, place on a sheet pan, and cover with extra virgin olive oil. Place the stonefruit on top, along with the tomatoes. Tear the burrata by hand and place all over the dough in between the tomatoes and stonefruit. Place the pan back on the grill for 5-8 minutes, or until the cheese is slightly melted. Remove from the grill. Generously sprinkle the flatbread with smoked sea salt and cracked black pepper, then top with hot honey. Garnish with chives and basil.