Peach + Watercress + “Ricotta” + Mint Pizza

If I could choose my most favorite food, it would be pizza. Any. Kind. I love how versatile it is, you can get as creative as you want and top it with anything, really. As I start to pack up all my kitchen gadgets to prepare to move into my very first home (eeee!!!) I have been creating lots of easy(er) meals that still hold nutritional value, and quite frankly, recipes like this Peach + Watercress + “Ricotta” + Mint Pizza will definitely be added to the menu rotation. This pizza is perfect for summer. It’s fresh and light, but still filling. This was also my first time trying watercress! It’s a strong green, but I think it paired wonderfully with the sweetness of the peaches. I am all about trying new foods, hence why I love coming up with delicious + new recipes! To make things simpler for this crazy, hectic phase I’m in right now, I purchased this pizza crust made by Simple Mills, and it was delicious! I am so so thankful for healthy new products like these. Gluten free and vegan has come a long long way. I rarely buy food items from a box because of all the sugar and nasty additives that are added, however, Simple Mills does a fantastic job of keepin’ it real using wholesome ingredients. You could also make this with my homemade, easy pizza crust, so I’ve also attached the recipe below. I’d love to hear your thoughts! Share a comment below.

Peach + Watercress + "Ricotta" + Mint Pizza

Course: Main Course
Servings: 2 Personal Pizzas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients

  • 1 box Simple Mills Pizza Crust (or you could sub with my homemade pizza crust, but plan for time accordingly)
  • 2 peaches
  • 1 bunch watercress
  • Kite Hill Almond Ricotta
  • mint leaves
  • 1-2 tsp olive oil
  • 1 tsp balsamic vinegar

Instructions

  1. Make the pizza crust according to the package directions (or if using my homemade crust recipe, make this now)

  2. While the crust is initially baking, slice your peaches, wash your watercress, and tear off your mint leaves (as much as desired- I used only a few per personal pizza)

  3. Remove the crust from the oven, drizzle with olive oil + balsamic vinegar, then add the ricotta + toppings

    ** NOTE: the mint will brown when you place it in the oven, so if you wish to hold it and top it at the end for a more desirable look, then I suggest waiting. But it also tastes kinda yummy cooked. Try it either way and see which you prefer!

  4. Place back into the oven for about 10-15 minutes


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