Peanut Butter & Grilled Peach Two-Ingredient Dough Flatbread
In this fresher twist on the usual PB&J, two-ingredient-dough flatbreads are grilled on a hot pizza stone, topped with WW peanut butter, and topped with thick grilled peach wedges. Feel free to use nectarines, plums, or apricots in place of peaches, if you prefer.
Plain fat free Greek yogurt
3 medium, pitted, and each cut into 8 wedges
WW x Better 'N Peanut Butter Original Peanut Spread
- Place a pizza stone on a grill rack; coat the grill rack around the pizza stone with cooking spray. Close the grill lid, and heat the grill to medium-high (about 450°F).
- In a medium bowl, stir the flour and yogurt together with a wooden spoon until just combined. Knead the dough in the bowl with your hands until smooth, about 2 minutes. Place a large piece of parchment or wax paper on a work surface and lightly sprinkle with flour. Turn the dough out onto the paper and divide into 4 equal pieces; roll each piece into a thin, 6- to 7-inch-long oval.
- Arrange the dough pieces on the hot pizza stone, and arrange the peach wedges on the grill rack around the pizza stone. Close the grill lid and grill until the flatbreads are lightly browned and the peach wedges are well marked, 3 to 4 minutes per side. Spread 2 tbsp peanut butter onto each flatbread; top each with 6 peach wedges.
- Serving size: 1 topped flatbread