This fluffy, grilled sourdough flatbread is topped with creamy burrata, spicy honey, pesto, arugula, tomatoes, and grilled peaches – perfect for summer barbecue evenings.
In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes.
Add salt, garlic powder, olive oil, and sourdough starter. Mix briefly, then add the flour. Mix into a loose dough, then place on a clean surface and knead for 1-2 minutes until the dough is smooth and elastic.
Return the dough to the bowl and cover. Let rise in a warm place until doubled in volume, about 45 minutes to 1 hour.
Roll the dough out into an oval flatbread about 0.5 cm thick.
Preheat the grill to 260–290 °C (500–550 °F).
Toss the peaches in olive oil and grill directly on the grill grate for 2–3 minutes per side.
Brush both sides of the dough with olive oil and place on the hot grill. Close the grill lid and bake for 2 minutes until the underside is lightly browned, then flip and grill for another 2–3 minutes. The dough should have grill marks and be puffed up.
While the flatbread is still warm, spread a layer of pesto, then top with arugula, thinly sliced tomatoes, burrata, grilled peaches, and spicy honey.
Season with coarse salt and freshly ground black pepper. Enjoy!
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