Photo of Rotisserie chicken and peach pizza by WW

Rotisserie chicken and peach pizza

8
8
8
SmartPoints® value per serving
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

cup(s)

Fresh basil

2 tbsp(s), chopped

Fresh parsley

2 tbsp(s), chopped

No sugar added barbecue sauce

cup(s)

Whole wheat thin pizza crust

10 oz

Shredded part-skim mozzarella cheese

½ cup(s)

Uncooked red onion(s)

¼ cup(s), chopped, very thinly sliced

Skinless rotisserie chicken breast

4 oz, shredded

Peach(es)

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