Photo: Erin Kunkel Styling: Chelsea Zimmer
Grill the naan just until warmed through so the peaches and tomatoes stay juicy.
Serves 8 (serving size: 2 wedges)
1. Preheat grill to medium-high.
2. Combine ricotta, 1 tablespoon green onions, oregano, olive oil, and pepper in a small bowl, stirring with a whisk.
3. Coat both sides of naan with cooking spray. Add naan to grill; grill 2 minutes on one side. Remove from grill; spread ricotta mixture evenly over grilled side of naan. Top with tomato and peach slices. Place flatbreads on grill; grill 3 minutes. Sprinkle with remaining 1 tablespoon onions, basil, and salt. Cut each flatbread into 8 wedges.