Grilled Peach, Smoked Sausage and Ricotta Flatbreads

Grilled Peach, Smoked Sausage and Ricotta Flatbreads

Juicy, ripe grilled peaches and creamy ricotta perfectly offset the naturally hardwood smoked sausage on these crispy flatbreads – and they only take a few minutes to throw together!




20 Mins

Cook Time

15 Mins



Schneiders® Naturally Hardwood Smoked Classic Recipe Sausages 

2 large firm ripe peaches, pitted and each cut into 8 wedges

1 tbsp extra-virgin olive oil

2 flatbreads (250 g each)

1 cup extra-smooth ricotta cheese

½ tsp picked fresh thyme leaves

¼ tsp each flaky or kosher salt and crushed red pepper flakes

1 tbsp balsamic glaze


Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. While sausages are cooking, grill the peach wedges until grill-marked and tender, turning once, 6 to 8 minutes. Remove from grill and let cool 10 minutes.

Meanwhile, brush olive oil over one side of flatbreads. Grill flatbreads until lightly toasted, about 1 minute per side. Arrange, oiled-side up, on large baking sheet.

Slice sausages into coins. Top flatbreads evenly with dollops of cheese, sliced sausages and peaches. Sprinkle with thyme, salt and pepper flakes.

Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Cut into wedges and drizzle with balsamic glaze before serving.

Tips: Substitute 3 naan or Greek pitas for the 2 flatbreads.

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