Summer is almost over (well, technically it ends today, but who is counting?) but there is still plenty of reason to be a sunny state of mind. Local stone fruit like peaches and plums are still plentiful at most local markets and the weather, while grey and cold early, is just nice enought by late afternoon to consider firing up the grill. What do you say? One more meal outside? How about this sweet and crunchy flat bread recipe:

INGREDIENTS

For the Dough:

• ¼ ounce active dry yeast
• 1 cup water, warmed to 115º
• 3 cups all-purpose flour, plus more
• 2 teaspoons salt
• 1 teaspoon sugar
• ¼ cup olive oil, plus more

For the Pistachio Mascarpone:

• 1 cup mascarpone
• ½ cup toasted pistachios
• ¼ cup mint leaves
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt and black pepper

For the Spice dust:

• 1 teaspoon flaky finishing salt
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon lemon zest

For the flat bread topping:

• 2 pounds of mixed stone fruit like peaches (saturns work well) and plums (black work well here), cut in half, pitted, and sliced into ½-inch wedges
• 2 tablespoons olive oil
• salt and freshly ground black pepper

FOR the garnish:

• ½ cup queso fresco
• ¼ cup chopped pistachios
• ¼ cup chopped walnuts
• tarragon leaves

HOW TO:

1. First, make the dough: In a large mixing bowl, whisk together the yeast and the water. Allow the mixture to sit until it begins to froth, about 5 minutes. To this add the flour, salt and sugar. Mix until well combined and smooth. Turn out the dough into a greased bowl, cover with a towel, and leave to rise in warm place until the dough has doubled in size. This should take about an hour.
2. Make the pistachio cream: In a blender or food processor, combine all the pistachio cream ingredients and purée, then set aside.
3. Prepare the spice dust: Mix all the spice topping ingredients in a small bowl and set aside.
4. Prepare the flat bread topping: Prepare your grill and bring it up to temperature. Toss together the stone fruit with the olive oil, salt and pepper. Grill one to two minutes per side, flipping once, until just blackened in spots. Transfer to a platter and set aside.
5. Make the flat bread: Divide your dough into parts, roll into a ball on a lightly floured work table, then press into a rough oval shape that is about the size of football (the more rustic the shape the better). Brush each side of all four flatbreads with 1 tablespoon of the olive oil.
6. Assemble the meal: Grill the flatbreads until puffed up and slightly charred, 2 to 3 minutes per side. Transfer to a cutting board and immediately spread ¼ cup of the pistachio cream on each, then top each with a quarter of the grilled fruit and sprinkle a large pinch of the spice dust. Garnish with queso fresco, chopped pistachios, and tarragon. Slice into wedges and serve warm with a glass of good Rioja or Temranillo wine.