Add the balsamic vinegar to a small saute pan. Bring vinegar to a very light simmer, stirring occasionally. Continue stirring vinegar over low heat until it thickens and coats the back of a spoon. This will take ~10 minutes, and the vinegar will reduce by more than half. (See note below.)

Remove from heat, stir in honey and set mixture aside.

Preheat grill to medium-low heat.

Slice each peach in half and use a spoon to remove the pit.

Mix honey with the melted butter and brush this mixture evenly on sliced sides of peaches.

Place the peaches cut-side down on the grill and cook for 3-4 minutes. Rotate peaches 90°F and cook for 3-4 more minutes, or until peaches are soft but not overcooked.

Meanwhile, brush one side of the flatbreads with about half of the olive oil. Place on the grill oil-side down and immediately brush top (un-oiled side) with the remaining olive oil. Sprinkle salt across the top of the flatbreads.

Grill for 2-3 minutes.

Drop small spoonfuls of ricotta cheese evenly across top of flatbread.

Continue grilling for 3-4 more minutes, or until cheese is hot and flatbreads begin to turn brown on the edges.

Slice the grilled peaches into wedges and place on grilled flatbreads. Drizzle Balsamic Glaze and sprinkle Italian seasoning over the top of the flatbreads before slicing.