20 minPrep Time
30 minCook Time
50 minTotal Time
- 2 cups chickpea flour
- 1 cup water
- 2 teaspoons olive oil
- ¼ teaspoon salt
- 1.5 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 teaspoon balsamic vinegar
- ½ tablespoon Wedderspoon Raw Honey, plus more for serving
- 1 cup whole milk ricotta cheese
- 2 ounces soft goat cheese
- ½ cup chopped fresh basil, plus more for serving
- 2 ripe peaches, sliced thin
- 2 cups fresh arugula
- Balsamic glaze, for serving
Preheat the oven to 375 degrees. Place a baking sheet with parchment paper in the oven to preheat.
In a medium bowl, whisk together chickpea flour, water, olive oil, and salt until combined.
To make crust, take baking sheet out of the oven. Spread chickpea mixture on parchment paper in a circle until ¼ inch thick. Bake for 15-20 minutes or until the edges are slightly crispy.
While the pizza is baking, heat 1 teaspoon olive oil in a skillet over medium heat. Add sliced onions, Wedderspoon honey, balsamic vinegar, and season with salt and pepper. Cook, stirring occasionally, until the onions are golden and caramelized. Set aside.
Once you take the dough out of the oven, heat the oven to 450 degrees. Top pizza with caramelized onions. Then, top with goat cheese, half the ricotta cheese, and fresh basil. Arrange the peaches over the cheese (I like to fan the slices in areas) and season with salt and pepper. Dollop with the remaining ricotta.
Cook in oven for 5-10 minutes until the crust is golden and the cheese is melted.
To serve, top with fresh arugula. Drizzle with Wedderspoon honey and balsamic glaze. Garnish with basil. Slice and EAT.
This post is sponsored by Wedderspoon
I am such a pizza snob. There I said it.
It might be because I grew up in New Jersey or went to college in New York, but I cannot be bothered with pizza unless it is absolutely perfect. It is such a horrible way to live, dear friends. I wish I could be satisfied with a bunch of cheese on carbs and call it a day. But I have very specific pizza eating standards.
It is quite tragic.
Here is the deal, people. My dad, blessed be he, perfected the art of pizza. He made his own dough. He sourced his own toppings. And he cooked his pizza on a pizza stone. On the grill no less. He is a true pizza perfectionist. I am simply living in his image. Now, while I have not reached that level of dedication (a pizza stone can cost $50 or more) I do take care to make sure that, when I am craving pizza, it has to be good.
Now, for many people, good pizza has many definitions. Some people might even believe all pizza is good. Maybe after one too many cocktails, this is true. But, for little old and sober me, good pizza must be thin, must have a crispy browned bottom, and must not be too overwhelming in terms of toppings. Have you ever had that friend that wanted every topping under the sun on their pizza? Now, I like toppings as much as the next person, but, in all honesty, it can be quite overwhelming with all those flavors milling about.
I’m sorry if I am yucking your yum, but pineapple on pizza? Who does that?
I like this combo of peaches, arugula, and honey balsamic-y onions for two reasons. One, it screams summer. Try throwing winter peaches on a pizza. It can be quite a depressing experience, as winter peaches are. Plus, I feel like the notion of salad pizza is a very summer thing. Want something super light but also something super satisfying? Salad pizza to the rescue! Plus, if you still feel guilty about eating pizza, this on has a crust made of chickpea flour, giving you a bit of a punch of protein.
Second, the onions. Can we just talk about the onions. I made these bad boys using balsamic vinegar and Wedderspoon Manuka Honey. Sourced from New Zealand, this honey meets the highest quality standards and doesn’t contain any fillers or additives. It has such a complex flavor, far beyond just a “sweet taste” that I even drizzle the honey on after everything is said and done. Plus when did anyone ever go wrong with goat cheese and honey? The answer is NEVER.