Palisade Peach, Hatch Chile & Goat Cheese Flatbread
Late-summer peaches don’t have to become dessert. This flatbread takes the same basic idea as the cobbler—let the peach stay recognizable—and pushes it in the opposite direction with tangy goat cheese, roasted Hatch chile, deeply browned onion and hot honey.
The base is one batch of Get Baked Pizza Crust. The goat cheese is whipped with cream cheese, lemon juice and a little regular honey; the roasted chile gets folded into the onions so they become one savory topping instead of two disconnected ingredients.
The hot honey goes on after baking. It doesn’t turn the flatbread into dessert; it completes the sweet-savory-spicy loop between peach, chile, onion, goat cheese and browned crust.
Flatbread
| Ingredient | Quantity | Unit |
| Get Baked Pizza Crust dough, prepared | 1 | Batch |
| Fresh peaches, thinly sliced | 2 | – |
| Hatch green chile | 1 | – |
| Yellow onion, thinly sliced | 1 | – |
| Olive oil | As needed | – |
| Hot honey | As needed | – |
Whipped Goat Cheese
| Ingredient | Quantity | Unit |
| Fresh goat cheese | 4 | Ounces |
| Cream cheese, softened | 2 | Tablespoons |
| Fresh lemon juice | 1 | Teaspoon |
| Honey | 1 | Teaspoon |
Instructions
- Prepare one batch of Get Baked Pizza Crust through the shaping stage. Preheat the oven to 475°F, following the base crust recipe.
- Roast the Hatch green chile in a toaster oven, then chop it.
- Heat a small amount of olive oil in a skillet and slowly sauté the sliced yellow onion until soft and deeply browned. Once the onion has softened and begun to brown, stir in the chopped roasted Hatch chile and continue cooking them together.
- Whip the fresh goat cheese, softened cream cheese, lemon juice and regular honey until smooth and spreadable.
- Shape the pizza dough on the baking surface you use for the base Pizza Crust recipe.
- Spread the whipped goat cheese over the dough, leaving a border for the crust. Arrange the sliced peaches over the cheese, then distribute the browned onion and Hatch chile mixture over the top.
- Bake at 475°F for about 10–12 minutes, using the published Pizza Crust recipe’s bake window, until the crust is golden and the flatbread is heated through.
- Remove from the oven, drizzle with hot honey and let the flatbread cool for a few minutes before slicing.
Notes & Tweaks
Arugula and balsamic were not part of the successful test. They remain future finishing ideas, not ingredients in the tested formula.
If you try arugula or balsamic on leftovers, reheat the flatbread first and add them only to the slice you are eating. That keeps stored crust from sitting under dressed greens or glaze.
The final publication quantities of 2 medium peaches and 1 Teaspoon regular honey were reconstructed after the successful test and explicitly accepted for publication; they were not contemporaneously measured during the test.
