If you’re taking on the role of teacher in addition to parenting and working from home, you are realizing how little spare time there is to accomplish household chores and planning meals. After a long day of multitasking and wearing different hats, finding time to cook dinner seems impossible. Now is not the time to prove that we are capable of making an entire meal from scratch –– find shortcuts, it’s ok. This recipe is quick and relies on store bought flatbreads already cooked. Simply reheat them on the grill and char to add texture to the dough. These are great served with pasta salad or if you want a more hearty meal, top the flatbreads with prosciutto or shredded rotisserie chicken from the prepared food section at your grocery store.  ––Justin Burke 

Grilled Nectarine and Ricotta Flatbread
Serves 6-8

Ingredients
1 package store bought flatbread, 2-4 flatbreads
5 large assorted sweet peppers
⅓ cup olive oil, plus more for garnish
3 nectarines, sliced in half with pits removed
16 ounces fresh ricotta cheese
3 tablespoons basil, chiffonade
3 tablespoons parsley, minced
Salt and pepper, to taste
Crushed red pepper, to taste 

Directions 

1. Turn the grill to medium-high heat. Place the peppers on the grill and grill for 1 to 2 minutes, turning peppers regularly to char on all sides. Remove peppers from the grill and cool. Once cooled, cut into ¼-inch thick slices; discard seeds.
2. Repeat the same steps to grill the nectarines. Once charred and cooled, slice nectarines in ¼-inch thick slices and set aside. 
3. Lightly brush one side of the flatbreads with olive oil and place on the grill, oil side down, until grill marks show; about 90 seconds. Brush the tops of the flatbreads with olive oil and turn over and grill. Lower grill temperature to medium-low. 
4. Top each flatbread with peppers, nectarines, and 4 generous dollops of ricotta.  Cover the grill and cook for 2 – 3 minutes or until the ricotta starts to melt and peppers and fruit are warm. Remove flatbreads from the grill and season with salt, pepper, and crushed red pepper. Garnish with a big pinch of basil and parsley and drizzle with olive oil.
5. Slice and serve pizzas immediately. 

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