What’s more summery than a nice ripe peach? How about pairing it with ricotta cheese and fresh basil microgreens. This recipe is perfect for those of us who like a sweet little kick on our savory pizza! We used basil microgreens from Tilth and Timber (Castine), but the pizza will be delicious with any microgreens or arugula. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
On the Ingredients
- Peaches are a variety of stone fruits. They are high in antioxidants and vitamins. They’re low on the glycemic index and may have some interesting additional health benefits. Due to the fiber content, peaches may help digestion. Peach skin is rich in carotenoids and caffeic acid, which have potential cancer-fighting properties. (Read more about the health benefits.)
- Ricotta is a whey cheese that is extremely easy to make at home. All you need is milk and lemon juice or vinegar. Ricotta is very mild and fresh, with a soft and slightly grainy texture. It’s perfect for pasta dishes like stuffed shells and lasagna but also suites a myriad of other dishes. Ricotta is a good source of protein and calcium. It’s also high in vitamin A, vitamin B12, potassium, magnesium, and zinc. (More on the health benefits).
Peach Ricotta and Microgreen Pizza
2
servings10
minutes15
minutes25
minutesWhat’s more summery than a nice ripe peach? How about pairing it with ricotta cheese and fresh basil microgreens. This recipe is perfect for those of us who like a sweet little kick on our savory pizza! We used basil microgreens from Tilth and Timber (Castine), but the pizza will be delicious with any microgreens or arugula. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
Ingredients
1 pizza crust
1 ripe peach
2/3 cup ricotta cheese
1/2 cup mozzarella
1 tbsp olive oil
1 handful basil microgreens
Directions
- Preheat oven to 450°.
- Unwrap your pizza dough and place it on a sheet (if using pizza dough, roll it to desired thickness).
- Drizzle the olive oil over the crust and spread it across the surface. Distribute the ricotta cheese in blobs, then sprinkle the mozzarella over the ricotta. Slice your peaches thinly (1/4-inch) and arrange over the cheese.
- Bake your pizza for 13-15 minutes or until your pizza top is browning. Remove the pizza from the oven and cover it with your fresh microgreens. Serve hot!
