Rotisserie chicken and peach pizza
7
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
0.333 cup(s)
Basil
2 Tbsp
Fresh parsley
2 Tbsp
No-sugar-added barbecue sauce
0.333 cup(s)
Whole wheat thin pizza crust
10 oz
Shredded part skim mozzarella cheese
0.5 cup(s)
Uncooked red onion(s)
0.25 cup(s), sliced
Skinless original seasoning rotisserie chicken breast
4 oz
Peach
1 medium
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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