Grilled flatbread topped with ricotta and peaches.
Recipe courtesy of ALDI
Peach Ricotta Pizzette
30 min
10 min
3 pizzettes
30 min
10 min
3 pizzettes




For the syrup: 

In a small saucepan, heat the water, lime zest, honey and basil leaves over low heat. Bring to a simmer, remove from heat. Reserve. 

For the pizzette: 

In a medium bowl, combine the ricotta, salt and pepper. Stir until well combined. 

In a medium bowl, toss the peaches in the brown sugar. 

Heat a grill pan over low-medium heat. Coat with cooking spray. Sear the peaches, about 5-8 minutes per side, until tender. Remove from heat, reserve. 

Remove the basil leaves from the syrup. Toss the peaches in the syrup. 

Reheat the grill pan over medium-high heat. Toast one side of each flatbread. Remove from heat. 

Pizzette assembly: 

Lay the flatbread on a flat surface, spread the ricotta onto the toasted side. Remove the peaches from the syrup, layer on top of the ricotta. 

Reheat the grill pan over medium-high heat. Place the pizzettes on the grill pan, heat until crispy, 1-2 minutes. 

Bring the syrup to a simmer over medium-high heat. Simmer until reduced by half, about 10 minutes. 

Garnish the pizzette with basil and drizzle with the remaining syrup.


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