Grill the naan just until warmed through so the peaches and tomatoes stay juicy.
1/2 cup part-skim ricotta cheese
2 tablespoons finely chopped green onions, divided
1 tablespoon finely chopped fresh oregano
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1 (8.8-ounce) package whole-grain naan breads (such as Stone Fire)
1 medium tomato, halved and sliced
1 ripe peach, pitted and sliced
2 tablespoons torn fresh basil leaves
1/8 teaspoon flaky sea salt (such as Maldon)
Est. added sugars 1g
How to Make It
Preheat grill to medium-high.
Combine ricotta, 1 tablespoon green onions, oregano, olive oil, and pepper in a small bowl, stirring with a whisk.
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.