Rotisserie Chicken and Peach Pizza
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: 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
Part-skim ricotta cheese
⅓ cup(s)
Fresh basil
2 tbsp(s), chopped
Fresh parsley
2 tbsp(s), chopped
No sugar added barbecue sauce
⅓ cup(s)
Whole wheat thin pizza crust
10 oz
Shredded part-skim mozzarella cheese
½ cup(s)
Red onion
¼ cup(s), sliced, very thinly sliced
Skinless rotisserie chicken breast
4 oz, shredded
Peach
1 medium, pitted and cut into thin wedges
Instructions
1
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.
2
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 mozzarella is melted, about 10 minutes. Cut pizza into 8 wedges.
3
Serving size: 2 wedges
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