1 1/2 ouches whole milk mozzarella cheese, torn into small pieces
1 garlic clove, minced
1/2 teaspoon lemon zest
1/4 teaspoon black pepper
2 cups shredded skinless rotisserie chicken breast
1 cup sliced peaches
1/4 cup thinly slicedsweet cherry peppers
Salt & red pepper
1 tablespoon bottled balsamic glaze
Fresh basil leaves
Preheat oven to 425 F Brush both sides of crusts with oil, place on baking sheet. Combine ricotta, garlic, lemon zest, and black pepper in a small bowl; spread mixture evenly over 1 side of each crust Top ricotta mixture evenly with shredded chicken, peach slices, cherry pepper slices, and torn mozzarella. Bake until edges of crusts are crisp and cheese is melted, about 15 minutes. Remove from oven, and sprinkle evenly with salt and crushed red pepper. Drizzle with balsamic glaze, and sprinkle with basil leaves.
You can add more fruits or vegetables of your choise. I personally love aragula. You can add hot pink rasperries or blueberries. Both are good for metabolism.