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5 from 1 vote

Crispy White Peach and Ricotta Pesto Flatbread with Balsamic Glaze

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!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer
Cuisine: American
Keyword: Balsamic Peach Pizza, Healthy Pizza, Pesto Flatbread, Sprouted Grain Pizza
Servings: 6 servings
Calories: 108kcal
Author: Ansley Beutler

Ingredients

  • 2 tablespoon basil pesto
  • ⅔ cup part-skim ricotta cheese
  • Angelic Bakehouse Flatzza Pizza Crust*
  • 1 fresh white peach sliced thin
  • ¼ mozzarella cheese
  • ½ cup baby arugula
  • 2 tablespoon balsamic glaze
  • 2 tablespoon olive oil
US Customary - Metric

Instructions

  • Preheat oven to 400 F. In a bowl, mix together the ricotta cheese and basil pesto. Spread over top of the pizza crust.
    2 tablespoon basil pesto, ⅔ cup part-skim ricotta cheese, Angelic Bakehouse Flatzza Pizza Crust*
  • Place sliced peaches on top followed by dollops of mozzarella cheese. Bake for 12 - 15 minutes until the cheese is melted.
    1 fresh white peach, ¼ mozzarella cheese
  • 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.
    ½ cup baby arugula, 2 tablespoon balsamic glaze, 2 tablespoon olive oil

Nutrition

Calories: 108kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 82mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 0.2mg