Rotisserie Chicken and Peach Pizza

Points

Total Time: 25 min

Prep: 15 min

Cook: 10 min

Serves: 4

Easy

A premade pizza crust, rotisserie chicken, and bottled barbecue sauce help this pizza come together lightning-fast. The unique touches—herbed ricotta cheese and juicy peach slices—make it feel special, especially for a 25-minute recipe. Cooking the pizza directly on the oven rack helps crisp up the crust; for a softer crust, you can bake on a pizza pan. We call for fresh basil and parsley in the ricotta mixture, but you could change things up with whatever herbs you’re growing or happen to have on hand; dill, oregano, mint, or thyme would also be delicious.

Ingredients

⅓ cup part-skim ricotta cheese
2 tbsp basil, chopped
2 tbsp fresh parsley, chopped
⅓ cup no-sugar-added barbecue sauce
10 oz whole wheat thin pizza crust
½ cup shredded part-skim mozzarella cheese
¼ cup uncooked red onion, sliced, very thinly sliced
4 oz skinless original seasoning rotisserie chicken breast, shredded
1 medium peach, pitted and cut into thin wedges

Instructions

Preheat the oven to 425°F. In a small bowl, stir together the ricotta, basil, and parsley. Spread the barbecue sauce evenly over the crust, leaving a 1-inch border. Sprinkle evenly with the mozzarella; top with the onion, chicken, and peach wedges. Drop the ricotta mixture by spoonfuls over the pizza.
Slide the pizza onto a flat baking sheet or the back of a sheet pan. Carefully slide the pizza directly onto the oven rack. Bake until the crust is crisp and the mozzarella is melted, about 10 minutes. Cut pizza into 8 wedges.
Serving Size: 2 wedges.

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