Salty coppa, sweet summer fruit peaches, nutty walnuts, and buttery cheese come together in this Flatbread Pizza recipe. A quick and easy dinner with wonderful favor!
My local Safeway has an in-store magazine that’s usually filled with some pretty noteworthy recipes.
This Peach and Coppa Flatbread Pizza was in their latest issue and it immediately jumped out at me.
I love summer fruit on the grill and it pairs perfectly with salty cured meats. The second that peaches came into season, I jumped at the chance to buy some and make this pizza. It didn’t disappoint!
Ingredients for this Flatbread Pizza
- Flatbread (I used Naan)
- Shredded Mozzarella cheese
- Olive oil
- Fresh basil
- Use my homemade pizza dough instead of the flatbread.
- Swap out the mozzarella for Monterey Jack.
- Coppa (also known as capicola) is a salted, cured, raw ham. It’s really similar to prosciutto, but is cut from the pig’s shoulder, not leg. You can use prosciutto if you can’t find it. Both delicious!
- Don’t have a grill? No problem! Just baked it in the oven.
While I am pretty obsessed with my easy pizza dough, flatbread pizza is even easier and such a lifesaver on busy weeknights – this is on the table in 20 minutes.
Salty coppa, sweet peaches, and nutty walnuts are such a wonderful flavor combination!
If you love this recipe, definitely check out our Margherita Pizza and French Bread Pizza. And this Dessert Fruit Pizza is a must in the summer!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Peach and Coppa Flatbread Pizza
- 2 flatbreads (I used Naan)
- 2 teaspoons olive oil
- 1 clove garlic , minced
- 3 ounces Coppa , thinly sliced, broken into small pieces
- 1 large ripe peach , thinly sliced
- 1/4 cup chopped walnuts
- 1 1/2 cups shredded mozzarella cheese
- fresh basil , cut chiffonade or torn into small pieces
- Place a pizza stone on the grill and preheat over medium heat.
- Drizzle or brush each flatbread with a teaspoon of olive oil and sprinkle with the garlic. Top with equal amounts of Coppa, peach slices, walnuts, and cheese.
- Put them on the pizza stone, cover grill, and cook for about 5 minutes until cheese is melted (keeping a watchful eye that they don't burn.)
- Remove from the grill and sprinkle some fresh basil on top.
- Slice and serve. So good!
Reader Questions and Reviews
YUM! Now this is what I call PIZZA. Not like my little avocado dealio ;)
I love love love this pizza. I’m so serious. It is awesome. I did a grilled BBQ chicken pizza not long ago with pineapple & now I AM MAKING THIS!!
Where on earth are you that you can get peaches right now?!!! I am like 1/2 a mile from Gaffney, SC where the water tower is a giant peach and there are peach farms everywhere and they aren’t ready yet!!!
But I’m waiting.
Hi Heather! I’m in northern CA. I think peaches (and certainly avocados) come in early here. This last batch I bought was the bomb. So ripe and sweet. *I* can’t wait to make this again!
I love grilled peaches and this pizza sounds delicious!
You make the best pizzas, and this one looks as good as others you have made. Can’t wait to try it.
could you please tell me what coppa Is? Thank you so much….
Coppa (also known as capicola) is a salted, cured, raw ham. It’s really similar to prosciutto, but is cut from the pig’s shoulder, not leg. You can use prosciutto if you can’t find it. Both delicious!