Start by heating your oven to 350 degrees. Then prepare the whipped ricotta by combining the ricotta, pecorino, lemon juice, lemon zest, salt, pepper, and olive oil in an electric mixer for food processor. Whip for 1 minutes on a medium high speed, stopping to scrape down the sides of the bowl if necessary.

Next slice the peach into thin slices.

Assemble the pizza by first spreading the ricotta over the naan. Then add the peaches on top.

Bake for 10 minutes. I just put the naan directly on the on the oven rack.

Once the pizza has baked, drizzle with honey and sprinkle with the basil. Cut into slices and serve right away.