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Arugula Peach Ricotta Pizza with Crispy Bacon

Tieghan, Half Baked Harvest
  • minutes
  • Serves 4

INGREDIENTS

3

slices Bacon, thick cut

2 cups

Arugula, fresh

1/2 cup

Basil, fresh

2

Peaches, ripe thin

1

Sweet onion, small

1 tbsp

Thyme, fresh

2 tbsp

Balsamic vinegar

1 tsp

Honey

1

Kosher salt and pepper

1/2 lb

Pizza dough, homemade or store-bought

5/16 cup

Olive oil

1

Pumpkin seeds, toasted

1/2 cup

Fontina cheese

1 cup

Whole milk ricotta cheese