I captured a summer evening, a soft sunset, and a crisp glass of Prosecco, scattered them over a fluffy crust, and pulled them from the oven in the form of Ricotta Pizza with Peaches.

Ricotta Pizza with Peaches and a balsamic drizzle

As I shared in my Triple Threat Brownie Cookies post, making food for others is my way of saying “I love you,” “I’m glad you are in my life,” and, most importantly, “Thanks for putting up with me.” Ricotta Pizza with Peaches expresses a different, more rare food-feeling: the pleasure of simple ingredients enjoyed in a quiet moment away from the world.

Summer Peach Pizza with Ricotta and Balsamic Drizzle

Ingredients to make ricotta pizza with peaches

To me, food and community are intrinsically entwined. To be honest, I don’t typically like eating alone, something I have found myself doing more frequently this summer. It’s my first time mentioning it here, but Ben has been living an hour away the past six weeks for a law internship. While we see each other every weekend and usually one night in between, my tiny apartment feels much larger when I am the only one in it. Because dinner together is a cherished time for us, eating it without him has been one of the harder adjustments. I often lack motivation to put any effort into cooking a meal for only myself. Omelettes and PB&Js are my nightly specials, and I definitely could have used someone else to blame for the rapid disappearance of my latest batch of Trail Mix Cookies.

On one particularly beautiful evening last week, when the prospect of scrambled eggs (again) was more than my yolk-saturated heart could bear, I decided to make myself a real, grown-up dinner. I combined two of my fleeting summer loves—juicy peaches and fresh basil—with two classic standbys—ricotta cheese and balsamic glaze—to create the perfect expression of a lovely evening enjoyed at peace with oneself: Ricotta Pizza with Peaches.

 Ricotta pizza with peaches on a white cutting board

Leave your laptops, your cell phones, and your need for distractions behind. Ricotta Pizza with Peaches will have none of these. Bring only more slices than you think you can finish (you will want to), yourself, and a desire to appreciate the beauty around you. Ricotta Pizza with Peaches is meant to be enjoyed quietly alongside a glass of your favorite wine, in gratitude for the bounty of summer.

Four simple ingredients: ripe peaches, bright basil, smooth balsamic reduction, and creamy ricotta cheese are all this pizza demands to reach its pinnacle. With every bite, the freshness of summer up and jumps right into your mouth. Ricotta Cheese Pizza with Peaches is one of the best things I have done for myself this summer, and I hope that you will treat yourself with it too.

 A pizza topped with peaches and a balsamic drizzle

Ricotta Pizza with Peaches is summer and sunsets on a crust. Savor every bite!

Peach ricotta pizza with balsamic drizzle

Ricotta Pizza with Peaches

5 from 2 votes
Exploding with the fresh taste of summer, Ricotta Pizza with Peaches is a slice of pure summertime bliss. Creamy ricotta and fresh peaches pair perfectly with bright basil and a sweet balsamic reduction.

Prep: 15 mins
Cook: 10 mins
Total: 25 mins

Servings: 1 pizza, serves 2


  • 1/2 recipe whole wheat pizza dough  (freeze second half for another time or make two pizzas)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup part-skim ricotta cheese
  • 2 peaches (firm but ripe, thinly sliced)
  • 8-10 fresh basil leaves


  • Make dough according to instructions.
  • While dough is rising, place rack in second highest position (4 to 5 inches from top). Preheat oven to 500 degrees F (or as high as your oven will go). If using pizza stone, preheat this as well.
  • Place balsamic vinegar in a small saucepan over medium-high heat. Cook until reduced by half, 8-10 minutes. Set aside to cool.
  • Once dough has risen, turn out onto a lightly floured work-surface and roll into a 12-inch circle. Transfer to a cornmeal-dusted (or parchment-paper covered) pizza peel, or if you do not have a pizza peal, simply use the back of a baking sheet. The dough will stretch slightly. Brush dough with olive oil, then dot ricotta over the dough’s surface. Using an off-set spatula or knife, spread ricotta into an even layer. Top with peach slices and fresh basil.
  • If using a pizza stone: Remove stone from oven, dust liberally with cornmeal (or flour), then carefully slide prepared pizza into the center. If not using a pizza stone, slide pizza onto a cornmeal-dusted (or floured) baking sheet. Bake 10-12 minutes, until the crust is golden and slightly blistered. Remove from oven, drizzle with balsamic reduction, and enjoy immediately.


Store any leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in the center of a 450 degree F oven for approximately 6 minutes, on a pizza stone if possible.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I remember seeing your teaser pic on Twitter (not a stalker, promise) and being excited about this recipe.

    I don’t make homemade pizza near enough, but I always love “untraditional” pizza combos because I don’t really like cheese (with the exception of ricotta and Parmesan).

  2. This pizza sounds amazing! I love love love this combination! And I completely understand about eating alone – I don’t like it either when my husband is out of town. I’m never motivated to make something that requires effort if I don’t have anyone to share it with!

  3. Such a great idea! I had a salad idea come to mind yesterday with peaches and basil. Now I can’t wait to try it!

  4. This sounds like a match made in heaven! I love it! So summery! Can’t wait to make this!

  5. I always say I hate pizza, but I think the truth is I only like good, interesting pizza. I would LOVE this!

  6. i feel the same way about eating alone and i usually just settle in with popcorn and glue myself to the TV. I am so you were able to enjoy summer deliciousness in the form of pizza, even better :)

    1. Nothin’ wrong with a big helping of popcorn every now and then (kettle corn is one of my downfalls). Summer deliciousness is the perfect way to explain this pizza. Thanks so much!

  7. i totally understand about eating alone. usually when my ben is gone i eat so randomly. i’m fortunate that we’ve never had to live apart since we’ve been married, but i have friends who have had to do so for internships. hopefully your ben will be coming home soon? i’ll definitely be trying this pizza soon–so glad i saw it before the farmer’s market tomorrow. :)

    1. T-minus one week Sarah! Not that I’m counting. And yay for the farmers market! My fave place to shop for sure. Bon appetite!

    1. Thanks so much Georgia! We were great, peach-loving minds thinking alike this week :) Have a wonderful weekend!

  8. Beautiful! This pizza looks like stained glass. Peaches and balsamic is one of my fave pizza combinations, and ricotta could only make it better!

  9. My boyfriend attends law school one hour away from South Bend, where I’m finished my graduate degree (go Notre Dame!). The ensuing all-too-frequent dinners are difficult. This pizza will help. Thanks!

  10. This looks so, so gorgeous Erin!! I love the combination of fruit, ricotta and balsamic, I normally smear it onto crostini. Great idea to do a pizza version! By the way, I’ve been struggling to comment on your blog recently. Must be something wrong with my computer (hoping this works tonight!) but I just want you to know that I’ve still been eagerly reading and loving all of your posts. You are an inspiration! x

    1. Laura, your comment(s) completely made my day! Thanks so much for your kind words and for letting me know about the comment issues. I’m embarrassingly computer illiterate, but will see what I can figure out. You’re the best!

      1. I don’t know if it’s an isolated issue for me, or if it’s a website thing. It’s probably just the computer I was on! I seem fine on my laptop :/ Anyway, hugs to you Erin!! You’re wonderful xx

  11. Oh my this looks so good!! I’ve been looking for something savory-like to do with peaches!

    1. Thanks so much Kylie! This pizza made me sooooo happy, and I love using summer fruits in savory dishes too. Hope you enjoy it!

  12. MMMM SO LOVELY POST:) I really love your blog and Im now following.

    Check out my blog If you want some cute Swedish decor inspiration:)

    have a great day dear

    LOVE Maria at inredningsvis.se

    1. Thank you so much Maria! So glad you like the look of the pizza, and I bet you have great style too:-)

  13. I have already made this twice (with a gluten free pizza crust because of health issues) and it is DIVINE. To be honest, I doubted the peach/basil combination but I was proved wrong. Something about the combination of these four ingredients- peaches, basil, ricotta, and the balsamic reduction- is otherworldly. I’ve also shared this with friends and family and they are just as crazy about it as I am. Thank you for this extraordinary recipe!5 stars

    1. P.S. also got these ingredients (with the exception of the pizza dough) locally so I really appreciated being able to use them all in this recipe.

    2. Meg! Your comment absolutely made my morning. I am so, so happy that you and your family and friends enjoyed this pizza! I think these 4 ingredients are total magic too :) High five for using local ingredients as well, and thanks so much for taking time to share your review.

  14. Thank you so much for this fun and easy recipe. I used Engine2 whole wheat pizza crust and followed everything else exactly. It turned out great. I love it as a summer dish when they are in season.5 stars