There’s something magical about the way summer transforms simple ingredients into unforgettable meals. Picture this: golden crust, creamy ricotta, and juicy peaches caramelizing in the oven, their sweet aroma filling your kitchen. This Peach and Ricotta Dessert Pizza with Honey Drizzle is my go-to when I want to end the day on a sweet note without spending hours in the kitchen. It’s the kind of dish that feels fancy but is deceptively easy—perfect for impressing guests or treating yourself after a long day.
Why This Recipe Works
- Simple yet stunning: It’s pizza, but make it dessert—effortless elegance at its finest.
- Celebrates summer: Ripe peaches and floral honey are the stars here, shining in every bite.
- Quick and forgiving: Ready in under 40 minutes, with room for improvisation.
The Story Behind the Sauce
Dessert pizzas aren’t just a modern trend—they’ve got roots in Italy’s schiacciata con l’uva, a rustic grape flatbread. This version takes that tradition and gives it a summery twist, swapping grapes for peaches and adding a luscious ricotta base. It’s a nod to the past with a fresh, vibrant update.
Essential Ingredients & Tools
For the Dough
- 1 lb (450g) pizza dough (store-bought keeps it easy, but homemade is even better)
- 2 tbsp cornmeal (for that perfect crunch under the crust)
- 1 tbsp olive oil (to brush the edges for a golden finish)
For the Ricotta Spread
- 1 1/2 cups (360g) whole-milk ricotta (the creamier, the better)
- 1 tsp vanilla extract (just enough to sweeten without overpowering)
- Zest of 1/2 lemon (for a bright, citrusy kick)
For the Topping
- 3-4 ripe peaches (sliced thin—about 1/4-inch thick)
- 2 tbsp granulated sugar (to help those peaches caramelize)
- 3 tbsp honey (wildflower honey is my favorite for its floral notes)
- Pinch flaky sea salt (because sweet and salty is a match made in heaven)
Tools You’ll Need
- Baking sheet or pizza stone (a hot surface is key; if you don’t have one, use an inverted cast-iron skillet)
- Parchment paper (for easy transfer)
- Rolling pin (or a wine bottle in a pinch)
- Pastry brush (or just use your fingers)
Serves: 6 | Prep: 20 min | Cook: 18 min | Total: 38 min
How to Make Peach and Ricotta Dessert Pizza with Honey Drizzle
- Heat Things Up
Crank your oven to 475°F (245°C)—this isn’t the time for shy heat. A blazing-hot oven is what gives you that crisp, blistered crust. Toss your baking sheet or pizza stone in there to preheat; it’s like giving your pizza a head start. While the oven works its magic, roll out your 1 lb (450g) pizza dough on a 2 tbsp cornmeal-dusted piece of parchment. The cornmeal isn’t just for show—it adds a subtle crunch and keeps things from sticking. Brush the edges with 1 tbsp olive oil; this little step ensures they turn golden and irresistible.
- Whip Up the Ricotta
In a bowl, mix the 1 1/2 cups (360g) whole-milk ricotta, 1 tsp vanilla extract, and zest of 1/2 lemon. Think of this as the glue that holds everything together—smooth, slightly sweet, and just tangy enough. Spread it over the dough, leaving a border for the crust. Pro tip: Don’t go overboard. A thin layer keeps the crust crisp, while too much can turn it soggy. If your ricotta’s a bit lumpy, give it a quick whip with a fork.
- Arrange the Peaches
Lay those 3-4 ripe peach slices in whatever pattern speaks to you—concentric circles for the perfectionists, a rustic scatter for the free spirits. Just make sure to pat them dry first; excess juice is the enemy of a crisp crust. Sprinkle with 2 tbsp granulated sugar, and don’t be shy—it’s what helps those peaches caramelize into sticky-sweet perfection.
- Bake to Golden Glory
Slide the pizza (parchment and all) onto your preheated baking sheet. Bake for 15–18 minutes, giving it a halfway turn for even browning. You’re looking for a deep golden crust and peaches that are soft but still hold their shape. If the edges are browning too fast, a little foil tent will save the day.
- The Finishing Touches
Let the pizza rest for a couple of minutes—this helps the ricotta set so it doesn’t slide off when you slice. Drizzle with 3 tbsp honey (warm it slightly if it’s too thick) and finish with a pinch flaky sea salt. That salt isn’t just for show; it balances the sweetness and makes the peaches pop. A few basil leaves on top add a fresh, herbal note that ties it all together.
Pro Technique
High heat is non-negotiable. If your oven runs cool (and most do), an oven thermometer is your best friend. Bake on the lower rack to focus the heat where it matters—the crust. And if you’re worried about sogginess, a light dusting of semolina flour under the ricotta acts like a moisture barrier.
Chef’s Wisdom
Pat those peaches dry like you mean it. If they’re extra juicy, a quick pre-bake of the crust (3–4 minutes) before adding toppings can save the day. And for a deeper caramelized finish, a minute or two under the broiler works wonders—just keep a close eye to avoid burning.
The biggest mistake? Overloading the toppings. Less is more here. Think of the ricotta as a base, not the main event. And always use firm, ripe peaches—too soft, and they’ll turn to mush; too hard, and they won’t caramelize.
Storage & Freshness Guide
Leftovers? Store them in an airtight container for up to 2 days, with parchment between slices to prevent sticking. To bring back that fresh-from-the-oven crispness, reheat at 350°F (175°C) for 5 minutes. Skip the microwave—it’s the quickest way to a sad, rubbery crust.
Nutrition Profile
This pizza strikes a balance—indulgent but not heavy, sweet but not cloying.
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 |
| Protein | 12g |
| Carbohydrates | 62g |
| Fat | 10g |
| Fiber | 3g |
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula and the tangy lemon dressing cut through the pizza’s richness, making each bite feel fresh. Add shaved Parmesan or toasted almonds for extra texture.
- Grilled Prosciutto-Wrapped Asparagus: The salty, smoky flavors of prosciutto and the crisp-tender asparagus provide a savory counterpoint to the sweet pizza. It’s a match made in summer heaven.
Drinks
- Prosecco: The bubbles and bright acidity of Prosecco cleanse the palate between bites, making each taste of the pizza feel like the first. Opt for a dry (brut) style to avoid overwhelming sweetness.
- Iced Peach Tea: Double down on peach flavor with a lightly sweetened Iced Tea. A sprig of mint or a slice of lemon adds a refreshing twist.
Something Sweet
- Lemon Sorbet: A scoop of tart lemon sorbet is the perfect palate cleanser after the pizza’s honeyed richness. Serve it in small cups for a light, refreshing finish.
- Dark Chocolate-Dipped Figs: For a decadent finale, offer figs drizzled with dark chocolate. Their earthy sweetness pairs beautifully with the peaches and honey.
FAQs
- Can I use frozen peaches? Fresh is best—frozen peaches release too much water and can make the crust soggy.
- How to prevent ricotta from splitting? Use whole-milk ricotta and drain any excess liquid before mixing.
- Vegan ricotta substitute? Blend silken tofu with lemon juice and coconut oil for a creamy, plant-based alternative.
Peach and Ricotta Dessert Pizza with Honey Drizzle: A Slice of Summer Heaven
Try this easy Peach and Ricotta Dessert Pizza with Honey Drizzle—sweet, creamy, and perfect for summer. Ready in under 40 minutes! Get the recipe now.
Ingredients
For the Dough:
-
1 lb pizza dough (450g)
-
2 tbsp cornmeal
-
1 tbsp olive oil
For the Ricotta Spread:
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1 1/2 cups whole-milk ricotta (360g)
-
1 tsp vanilla extract
-
Zest of 1/2 lemon
For the Topping:
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3-4 ripe peaches (sliced 1/4-inch thick)
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2 tbsp granulated sugar
-
3 tbsp honey
-
Pinch flaky sea salt
Instructions
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Preheat oven to 475°F (245°C) with a baking sheet or pizza stone inside.01
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Roll 1 lb (450g) pizza dough into a 12-inch circle on 2 tbsp cornmeal-dusted parchment. Brush edges with 1 tbsp olive oil.02
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Mix 1 1/2 cups (360g) whole-milk ricotta, 1 tsp vanilla extract, and zest of 1/2 lemon. Spread thinly over dough, leaving a 1-inch border.03
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Arrange 3-4 ripe peach slices on top, patting them dry first. Sprinkle with 2 tbsp granulated sugar.04
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Bake for 15–18 minutes, rotating halfway, until crust is golden and peaches are caramelized.05
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Let rest 2 minutes, then drizzle with 3 tbsp honey and sprinkle with pinch flaky sea salt.06
