One bite of this Peach and Ricotta Pizza, and you’ll be hooked. This unique combination of flavors is both sweet and savory. Juicy peaches add a refreshing twist to the creamy ricotta cheese, while the crispy crust complements the soft texture of the toppings. Impress with this recipe at your next summer gathering.
Bonus points if you elevate your pizza with the use of farm-fresh peaches. The stone fruit is in season in Pennsylvania from July to September. Whether you enjoy them on their own or in a recipe like the one below, be sure to take advantage of their seasonal availability.
Peach and Ricotta Pizza Recipe
INGREDIENTS
1 ball pizza dough, flatbread, or naan
2 tbsp hot honey, separated
4 oz ricotta cheese
Fresh peaches, peeled, pitted, and sliced lengthwise.
Prosciutto
Balsamic glaze
Fresh basil
Fresh mozzarella
INSTRUCTIONS
- If you use a fresh dough, flatten it out into a 10-inch circle.
- Mix 2 tablespoons of hot honey into ricotta cheese and spread over the pizza crust.
- Add your peaches and prosciutto and bake in a 450-degree oven until crust crisp and golden.
- Remove from oven and drizzle with the remaining hot honey and balsamic glaze, and garnish with the fresh basil and mozzarella.
Recipe by Chef Jackie Page / Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
