Rotisserie chicken and peach pizza

Rotisserie chicken and peach pizza

Total Time
25 min
15 min
10 min
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.


Part skim ricotta cheese


Fresh basil

2 Tbsp, chopped

Fresh parsley

2 Tbsp, chopped

No-sugar-added barbecue sauce


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 original seasoning rotisserie chicken breast

4 oz, shredded


1 medium, pitted and cut into thin wedges


  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