Peach Ricotta Pizzette

Grilled flatbread topped with ricotta and peaches.

Directions:                   

  1. For the syrup: In a small saucepan, heat the water, lime zest, honey and basil leaves over low heat. Bring to a simmer, remove from heat. Reserve.
  2. For the pizzette: In a medium bowl, combine the ricotta, salt and pepper. Stir until well combined.
  3. In a medium bowl, toss the peaches in the brown sugar.
  4. Heat a grill pan over low-medium heat. Coat with cooking spray. Sear the peaches, about 5-8 minutes per side, until tender. Remove from heat, reserve.
  5. Remove the basil leaves from the syrup. Toss the peaches in the syrup.
  6. Reheat the grill pan over medium-high heat. Toast one side of each flatbread. Remove from heat.
  7. Pizzette assembly: Lay the flatbread on a flat surface, spread the ricotta onto the toasted side. Remove the peaches from the syrup, layer on top of the ricotta.
  8. Reheat the grill pan over medium-high heat. Place the pizzettes on the grill pan, heat until crispy, 1-2 minutes.
  9. Bring the syrup to a simmer over medium-high heat. Simmer until reduced by half, about 10 minutes.
  10. Garnish the pizzette with basil and drizzle with the remaining syrup.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen    

 

Calories 140 Total Fat 6g Sodium 270mg Total Carbohydrate 20g Fiber 1g Sugars 4g Protein 5g