Description
With fresh white peaches, creamy ricotta, and crisp arugula all drizzled with balsamic glaze, this pesto flatbread is summer in pizza form! With a crispy thin crust, slice it up however you like for an elevated flatbread. It makes the perfect appetizer or small bite everyone is sure to devour!
Ingredients
Scale
- Angelic Bakehouse Flatzza Pizza Crust*
- 2 Tbsp basil pesto
- 2/3 cup part-skim ricotta cheese
- 1 fresh white peach, sliced thin
- 1/4 mozzarella cheese
- 1/2 cup baby arugula
- 2 Tbsp balsamic glaze
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400 F. In a bowl, mix together the ricotta cheese and basil pesto. Spread over top of the pizza crust
- Place sliced peaches on top followed by dollops of mozzarella cheese. Bake for 12 - 15 minutes until the cheese is melted
- Sprinkle baby arugula over top, drizzle with balsamic glaze and olive oil, slice and enjoy! (pizza slices will keep fresh in fridge for 2 - 3 days when stored in air-tight container)
- Category: Appetizer
- Method: Bake
- Cuisine: American
Keywords: Pesto Flatbread, Balsamic Peach Pizza, Healthy Pizza, Sprouted Grain Pizza,