Remember when I received that boat load of Euphrates Feta cheese??
First there was the delicious Whipped Feta & Roasted Red Pepper dip. Then I started adding feta into my salads, sandwiches, and pastas dishes! All were delicious, but nothing really worth it’s own post…until now!
Ever since the Feta arrived, I knew I wanted to make some sort of flat bread, but I wanted to try out some new flavors instead of the usual go-to feta pairings...lemon, tomato, capers, etc. Not that they aren’t delicious, but I tend to eat them all the time.
I actually consulted my copy of The Flavor Bible to get inspired. This book is great if you’re looking for a new way to mix things up.
I also knew I wanted something with a sweet/savory blend, and I came out with pairings of honey and grapes from my search of feta cheese. I still do want to try this out with grapes, but nectarines/peaches are so good right now and the combination just sounded delicious to me!
Ripe nectarine, fresh thyme, salty feta, and a drizzle of sweet honey…
You could use homemade dough, or any fresh dough you want to buy from the grocery store or your favorite pizza shop!
Get your pizza stone in the oven and preheat for at least 30 minutes, at 500 degrees.
Rolling/stretching your dough onto parchment is the easiest way to transfer your pizza to the stone.
Toppings: brush of olive oil, sliced fresh nectarines, crumbled feta, chopped thyme, and a drizzle of honey.
8 minutes in the oven, and you have a chewy crisp crust, bubbling hot feta, and even juicier fruits.
Nectarine and Feta Flatbread
Served 2 as a meal, but I had a smallish batch of dough equivalent more to a “small” size pizza, therefore my quantities of toppings were for that size of a flatbread. Adjust to cover whatever size you make.
Prep time – inactive 30-45 min for the pizza stone
active – 10 min
Cook time – 8-10 min
- 1 batch/ball of pizza dough
- 1 Tbsp olive oil
- 1 ripe nectarine, halved and sliced
- 3-4oz feta cheese, crumbled
- 1 tsp chopped fresh thyme (3-4 sprigs worth)
- 1-2 tsp honey, just a light drizzle over the whole flatbread
- Pre-heat oven with pizza stone inside (if using) to 500 degrees, for at least 30 minutes.
- Place a piece of parchment paper on top of a pizza peel or unrimmed backing sheet.
- Roll or stretch out your dough as thin as you’d like.
- Brush dough with olive oil
- Evenly place your nectarine slices around the dough, then crumbled feta, followed by a sprinkling of thyme.
- Finally, lightly drizzle honey over your flatbread.
- Slice parchment and flatbread onto hot pizza stone in your oven.
- Bake for 8-10 minutes, until cheese is bubbling and crust is just getting golden.
- Let sit for a few minutes before serving.
Brian and I easily polished this off.
I LOVED this flavor combination! This flatbread is best served hot out of the oven while the feta is nice and melty :)
I really want to make this again soon…like now, just need more dough, because lord knows I have enough feta!