ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peach Ricotta Tart

Photo: James Baigrie
Yield Makes 8 servings
Grill pizza dough, then top with peaches, pumpkin seeds, and spiced sugar. Serve with sweetened ricotta for an easy summer dessert. In case of rain, see the notes below for instructions on making this dessert in the oven.


  • 4 large, ripe peaches
  • 1 16-ounce container ricotta cheese
  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 1-pound ball pizza dough
  • 2 tablespoons butter, melted
  • 1/2 cup pepitas (green pumpkin seeds) or pistachios

Nutrition Information

  • calcium 130 mg
  • calories 388
  • caloriesfromfat 0 %
  • carbohydrate 47 g
  • cholesterol 36 mg
  • fat 16 g
  • fiber 2 g
  • iron 3 mg
  • protein 14 mg
  • satfat 7 g
  • sodium 428 mg

How to Make It

  1. Fill a medium saucepan with water and bring to a boil. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 wedges; set aside. Combine the ricotta and 1/4 cup of the sugar; set aside. In a small bowl, combine the cinnamon, nutmeg, and remaining sugar; set aside.

  2. Lightly flour the back of a large baking sheet. Roll out the pizza dough to 1/4 inch thick. Place the dough on the back of the baking sheet and brush it with half the butter. Preheat a gas grill to high; adjust the temperature to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until covered with gray ash.) Using the baking sheet like a big spatula, flip the dough directly onto the grill. Cook until the underside of the dough begins to brown, 4 to 6 minutes. (The crust may bubble.) Using tongs, slide the dough back onto the baking sheet, then flip the ungrilled side onto the grate. Brush the cooked side of the dough with the remaining butter. Arrange the peaches on top. Sprinkle with the pepitas and spiced sugar. Cover grill and cook for 8 to 12 minutes or until the underside of the crust browns. Slide onto the baking sheet. Serve warm with the sweetened ricotta.

  3. Rainy-Day Method: Preheat oven to 375° F. Brush half the butter onto a baking sheet. Prepare the sweet ricotta mixture as above. Prepare the dough as above and place it on the baking sheet. Bake 12 to 15 minutes. Remove from oven and top with the peaches, pepitas, and spiced sugar. Bake 10 more minutes or until the crust is golden.