Grilled Peach-Zucchini Flatbread with Cream Cheese & Balsamic Greens

Directions

1. Preheat the oven to 450°F, rinse and dry the produce, and place a sheet pan nearby for the pitas.
2. Preheat a grill pan or skillet over medium-high. Trim and halve the zucchini lengthwise, then season the cut sides with salt and pepper.
3. Oil the pan and add the zucchini; grill, turning once, until charred and just tender, about 10 minutes. Transfer to a plate.
4. Arrange pitas on the sheet pan and bake until they are lightly crisp around the edges, flipping once, about 5 minutes.
5. Finely grate the Parmesan cheese and set aside; quarter the peaches, twist to separate halves, and remove the pits; season the cut sides with salt and pepper.
6. When the zucchini is done, add a bit more oil to the pan and grill the peaches until they are charred and warmed through, about 3 minutes; combine with the zucchini on the plate.
7. Strip basil leaves from the stems, roll them up, and slice into ribbons. Divide the ribbons between a small bowl and a medium bowl; set the medium bowl aside for the salad.
8. To the small bowl, add the cream cheese, a pinch of salt, and pepper; mash until smooth and spreadable, then evenly spread over each toasted pita.
9. Cut the zucchini into 1/4-inch thick half-moons and the peaches into 1/2-inch wedges; distribute over the pitas with the Parmesan.
10. Return the pan to the oven just until the cheese melts, about 3 minutes; whisk oil, balsamic, honey, salt, and pepper into the remaining basil in the medium bowl to make the dressing, then toss in the greens and serve with the flatbreads.