Save to Pinterest This vibrant Italian-inspired creation transforms classic pizza with sweet juicy peaches, tender shredded chicken, and creamy ricotta. The crisp golden crust supports layers of mozzarella and mild red onion, finished with peppery fresh arugula and nutty shaved Parmesan. A drizzle of sweet-tangy balsamic glaze ties together the contrasting flavors—perfect for warm weather dining when stone fruits are at their peak.
The summer I discovered fruit on pizza felt like breaking all the rules I'd learned about Italian cooking. My neighbor Sarah dropped by with a pizza from that new place downtown, peaches bubbling alongside prosciutto, and one bite completely dismantled my skepticism. Now I make this version at least once during peach season, and even my pineapple-pizza-hating husband asks for seconds. Something about the sweet juicy peaches against that creamy ricotta just works.
Last August we hosted a casual dinner on the back porch, just patio furniture and string lights. I was worried this pizza might feel too experimental for our traditionalist friends, but they went back for thirds. Now it's become our go to when we want something that feels special but doesn't require hours in the kitchen.
Ingredients
- 1 ball pizza dough: Homemade dough develops better flavor but store bought works perfectly for weeknight meals
- 1 tablespoon olive oil: Creates that crispy golden bottom everyone fights over
- 1 cup cooked chicken breast: Rotisserie chicken works beautifully here and saves time
- 1 large ripe peach: Look for fruit that gives slightly when pressed but isn't mushy
- 3/4 cup ricotta cheese: Whole milk ricotta gives the creamiest results
- 1 cup shredded mozzarella: Fresh mozzarella can make the pizza soggy so stick with shredded
- 1/2 small red onion: Thin slices provide a sharp contrast to the sweet fruit
- 2 cups fresh arugula: Adds peppery bite and gorgeous color contrast
- 2 tablespoons balsamic glaze: Homemade glaze tastes infinitely better than store bought
Instructions
- Get your oven screaming hot:
- Preheat to 475°F and put your pizza stone in now if you're using one, letting it heat for at least 30 minutes.
- Stretch the dough:
- Work on a floured surface and use your fingertips to push the dough outward from the center, avoiding the edges so they stay fluffy.
- Build your base:
- Brush the dough with olive oil, then drop spoonfuls of ricotta across the surface before sprinkling mozzarella over everything.
- Arrange the toppings:
- Distribute chicken, peach slices, and red onion evenly so every slice gets all the flavors, then season generously.
- Bake until golden:
- Slide the pizza into the oven and bake for 13 to 15 minutes until the crust is deeply golden and cheese is bubbling.
- Add the finishing touches:
- Top immediately with arugula while the pizza is still hot so it wilts slightly, then add Parmesan and that crucial balsamic drizzle.
Save to Pinterest This pizza has become our official welcome to summer dinner. There's something about the combination that feels lighter than traditional pizza but still satisfying. Last week my daughter asked if we could have it every Friday night through September.
Making Your Own Balsamic Glaze
I started making my own glaze after realizing how much money I was spending on those tiny bottles at the store. Simmer balsamic vinegar with a spoonful of honey until it coats the back of a spoon, then let it cool completely. It keeps in the refrigerator for weeks and transforms everything from salads to ice cream.
Peach Selection Secrets
After years of buying peaches that turned out mealy or flavorless, I learned to smell them first. A ripe peach should smell intensely floral and peachy, even through the skin. Don't worry about small bruises or imperfect appearance, those often indicate the sweetest fruit.
Pairing Suggestions
A crisp Pinot Grigio cuts through the ricotta while complementing the peaches perfectly. For non drinkers, sparkling water with a squeeze of lemon works beautifully. This pizza also pairs surprisingly well with a simple green salad dressed with lemon vinaigrette.
- Let the dough come to room temperature for 30 minutes before stretching
- Use a pizza peel if you have one for easy transfer to the oven
- Leftovers reheat surprisingly well in a skillet on the stove
Save to Pinterest Hope this becomes one of your summer favorites too. There's nothing quite like cutting into that first slice while the arugula is still slightly warm from the pizza.
Recipe FAQs
- → Can I grill the peaches first?
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Yes, grilling peach slices for 2-3 minutes per side adds smoky caramelization. Pat them dry before placing on the pizza to prevent sogginess.
- → What other cheese works well?
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Goat cheese or fresh burrata make excellent substitutions for ricotta. Goat cheese adds tanginess while burrata provides extra creaminess when torn over the hot crust.
- → Can I use leftover rotisserie chicken?
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Absolutely. Shredded rotisserie chicken works beautifully and saves prep time. Remove the skin for a lighter topping, or leave it on for extra richness.
- → How do I store leftovers?
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Wrap individual slices tightly and refrigerate up to 2 days. Reheat at 375°F for 8-10 minutes. Add fresh arugula after reheating to maintain texture.
- → Can I make this on a grill?
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Yes. Preheat grill to medium-high. Stretch dough, oil one side, grill for 2-3 minutes until marked. Flip, add toppings, close lid and cook 8-10 minutes until cheese melts.
