photograph by Mary Cowx

Yield: 6 servings.

4 small flatbreads, naan, or pre-cooked thin crust pizza
2 ripe peaches, thinly sliced
1/2 cup crumbled blue cheese (or goat cheese)
1/2 cup balsamic vinegar, plus extra
2 tbsp sugar
1 cup packed arugula, roughly chopped
salt and pepper, to taste
olive oil

Preheat oven to 400 degrees.

Brush each flatbread lightly with olive oil, then top each with a quarter of the sliced peaches and a quarter of the cheese. Season with salt and pepper. Place flatbreads on baking sheets and bake for ten minutes, until the crust is golden and the cheese is melted.

Meanwhile, combine balsamic vinegar and sugar in a small sauce pan, bring to a boil, then simmer on low until the mixture has reduced by half (approximately five minutes). Transfer to a small pitcher or bowl.

In a separate bowl, toss arugula with a splash of balsamic vinegar and splash of olive oil. Season with salt and pepper.

Remove flatbreads from oven, then top each with arugula salad and generous drizzle of the balsamic reduction.

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About Lowes Foods

Lowes Foods supports local businesses because it is one. As the truly homegrown, Carolinas-based grocery store since 1954, Lowes Foods proudly brings community to the table by providing guests the freshest local products from farms and businesses in the South. Today Lowes Foods operates over 100 full-service supermarkets and employs nearly 9,000 people, but remains as committed as ever to one thing: bringing together the very best of everything local. To learn more, visit or follow Lowes Foods on Facebook or Twitter.

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Cowx is a food blogger from Charlotte. She loves bread, potatoes in every fashion, and ice cream, but she isn't afraid to write a diatribe against frozen yogurt.