Grilled Peach and Zucchini Ribbon Flatbread

with Miso-Dijon Salad


American Dinner Appetizer Fruit Squash Beans/Legumes Leafy Greens Nut-Free High-Protein Summer Recipes Seasonal Menu Spring Recipes
2 2
35 min


  1. 16 oz package whole wheat pizza dough
  2. 2 peaches
  3. 2 zucchini
  4. 1 can butter beans
  5. ½ cup almond slivers
  6. 1 clove garlic, peeled
  7. 2 teaspoons white miso
  8. 1 teaspoon Dijon mustard
  9. 1 lemon, used in two steps
  10. ½ cup whole wheat flour
  11. 5 cups mixed greens
  12. 4 tablespoons olive oil*
  13. 5 tablespoons water*
  14. salt and pepper to taste*
  15. *not included


  • Rolling Pin (Optional)
  • Medium Mixing Bowl
  • Small Bowl
  • Grill Pan or Sauté Pan
  • Baking Sheet
  • Food Processor



Preheat the oven to 400 degrees. Brush a baking sheet with some of the olive oil. To roll out the pizza dough, lightly flour a working area and dust the dough with flour as well. Using a rolling pin or by pressing with your hands, shape dough into a rectangle and stretch until it reaches a roughly ¼ inch thickness throughout. Transfer to the oiled baking sheet and place in the oven. Continue onto next step as the crust crisps in the oven for about 20 minutes.


Rinse and dry produce. Slice the peaches in half, twist to separate, and remove pits. Slice each peach into 8 equal wedges. With a peeler, shave off slices of zucchini down the length of the vegetable. Avoid the very center. Remove the zest of the lemon using a grater, taking only the bright yellow peel and avoiding the white pith. Juice the lemon into a small bowl, set aside separately from the zest. Open and drain butter beans.


Heat a grill pan to high heat. Toss the peach slices in 1 tablespoon olive oil and season with salt and pepper. Place peaches into the hot pan to quickly sear, removing as soon as they gain color, about 3 minutes.


In a food processor, add butter beans along with 2 tablespoons of water and lemon zest. Season with salt and pepper. Pulse into a paste. Remove from food processor and set aside; rinse the food processor. Then make salad dressing: add garlic, white miso, ½ of the lemon juice, Dijon mustard and 3 tablespoons of water to food processor. Blend, slowly adding 2 tablespoons olive oil, until smooth.


Toss zucchini ribbons with remaining lemon juice and 1 tablespoon of olive oil. Season with salt and pepper.


Remove the crispy flatbread from the oven. Spread white bean paste over the flatbread and top with grilled peaches and zucchini ribbons. Cut into squares. To make the salad, toss mixed greens in a medium mixing bowl with the miso dressing. Top with almonds, and enjoy!