Dinner & Lunch

Chicken and Peach Flatbreads

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.


1 (12-oz.) pkg. of 3 (7-inch) prebaked pizza crusts (such as Mama Marys)
2 tablespoons olive oil
2 1/2 ounces whole-milk ricotta cheese (about 3 Tbsp.)
1 garlic clove, minced
1/2 teaspoon lemon zest
1/4 teaspoon black pepper
2 cups shredded skinless rotisserie chicken breast (about 6 oz.)
1 cup sliced peaches
1/4 cup thinly sliced sweet cherry peppers (such as Mezzetta; about 1 oz.)
1 1/2 ounces whole-milk mozzarella cheese, torn into small pieces
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1 tablespoon bottled balsamic glaze Fresh basil leaves

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.