White Peach + Ricotta Pesto Flatbread Pizza with Raspberry Dark Balsam – Rocky Mountain Olive Oil

Name: White Peach + Ricotta Pesto Flatbread Pizza with Raspberry Dark Balsam – Rocky Mountain Olive Oil
Ingredients: 2 1/2 cups of unbleached flour or King Arthur Measure for Measure Flour to make this gluten-free; 1 cup warm water; 4 Tbsp Rocky Mountain Olive Oil Pesto Infused Olive Oil; 2 tsp active dry yeast; 1 tsp salt; 1 tsp granulated sugar; 1 tablespoon basil pesto; 2/3 cup ricotta cheese; 1 fresh white peach; 1/4 cup mozzarella cheese; 1/2 cup baby arugula; 2 - 3 Tbsp Rocky Mountain Olive Oil Dark Raspberry Balsamic Vinegar

rockymountainoliveoil.com

Homemade crust, fresh white peaches, creamy ricotta and Pesto Infused Olive Oil come together beautifully and are topped with crisp arugula and Dark Raspberry Balsamic in this summer pesto flatbread...

View full recipe on rockymountainoliveoil.com

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Ingredients

2 1/2 cups of unbleached flour or King Arthur Measure for Measure Flour to make this gluten-free
1 cup warm water
4 Tbsp Rocky Mountain Olive Oil Pesto Infused Olive Oil
2 tsp active dry yeast
1 tsp salt
1 tsp granulated sugar
1 tablespoon basil pesto
2/3 cup ricotta cheese
1 fresh white peach
1/4 cup mozzarella cheese
1/2 cup baby arugula
2 - 3 Tbsp Rocky Mountain Olive Oil Dark Raspberry Balsamic Vinegar