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Peach and Argula Pizza

  • Cooking time12 min
  • Prep time15 min
  • Portions 6
recipe image Peach and Argula Pizza


  • 1/4 cup balsamic vinegar
  • 2 tablespoons Country Crock ® Original Spread
  • 1 tablespoon honey
  • 1 1/2 pounds pizza dough (homemade or store-bought)
  • 1 tablespoon Country Crock ® Original Spread, melted
  • 1 garlic clove, minced
  • 1/4 cup shredded mozzarella
  • 1 large peach, ripe but firm
  • 1/4 cup cherry tomatoes, halved
  • 1/2 cup arugula
Energy (kcal)376 kcal
Energy (kJ)1592 kJ
Protein (g)10.3 g
Carbohydrate incl. fibre (g)75.5 g
Carbohydrate excl. fibre (g)72.6 g
Sugar (g)10.8 g
Fibre (g)2.9 g
Fat (g)6.6 g
Saturated fat (g)0.6 g
Unsaturated fat (g)0.4 g
Monounsaturated fat (g)0.3 g
Polyunsaturated fat (g)0.1 g
Trans fat (g)0.0 g
Cholesterol (mg)4 mg
Sodium (mg)341 mg
Salt (g)0.85 g
Vitamin A (IU)194 IU
Vitamin C (mg)2.9 mg
Calcium (mg)31 mg
Iron (mg)0.22 mg
Potassium (mg)89 mg


  1. Preheat oven to 500°F. Prepare the honey balsamic spread. Combine the balsamic, Country Crock Original Spread, and honey in a small saucepan. Bring to a simmer over low heat and simmer for 30 seconds. Transfer to a bowl and set aside.
  2. On a lightly oiled baking sheet, press the pizza dough into a thin 12-inch round.
  3. Combine the melted Country Crock Original Spread with minced garlic and brush it over the top of the pizza dough. Sprinkle with mozzarella and layer on the peaches and tomatoes.
  4. Bake on the bottom rack of your oven for 12-14 minutes, until the pizza is golden brown and cheese is melted.
  5. To serve, sprinkle with arugula and drizzle with honey balsamic spread (if you found your balsamic has thickened too much as it cools, just heat it slightly on the stove or in the microwave before drizzling). Slice and serve.