Peach Ricotta Pizzette

Grilled flatbread topped with ricotta and peaches.

Total Time:
30 min
10 min
20 min

3 pizzettes

  • Syrup:
  • 1/2 cup water
  • Zest of 1 lime
  • 1/4 cup SimplyNature Organic Wildflower Honey
  • 3 basil leaves
  • Pizzette:
  • 15 ounces Priano Ricotta Cheese
  • 1/2 teaspoon Stonemill Essentials Iodized Salt
  • 1/4 teaspoon Stonemill Essentials Ground Black Pepper
  • 4 peaches, pitted and wedged
  • 1/4 cup Baker's Corner Brown Sugar
  • Carlini Canola Cooking Spray
  • 3 Fit & Active Multigrain Flatbreads
  • 6 tablespoons thinly sliced basil, optional
  • 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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