CookingLight diet CookingLight diet
Kelsey Hansen
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 3 slices)

Premade pizza crusts are a lifesaver for the busy weeknight cook. Here they provide a filling base for these outside-the-box pizzas. To make your own balsamic glaze, simmer down 1/2 cup balsamic vinegar until thick and syrupy, about 5 minutes.

How to Make It

Step 1

Preheat oven to 425°F. Brush both sides of crusts evenly with oil, and place on a baking sheet. Combine ricotta, garlic, lemon zest, and black pepper in a small bowl; spread mixture evenly over 1 side of each crust.

Step 2

Top ricotta mixture evenly with shredded chicken, peach slices, cherry pepper slices, and torn mozzarella. Bake until edges of crusts are crisp and cheese is melted, about 15 minutes. Remove from oven, and sprinkle evenly with salt and crushed red pepper. Drizzle with balsamic glaze, and sprinkle with basil leaves.

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