Chicken Peach Ricotta Pizza (Printer-Friendly)
Vibrant summer pizza with juicy peaches, chicken, ricotta, arugula, and balsamic glaze on a crisp crust.
# What You’ll Need:
→ Pizza Base and Sauces
01 - 1 ball pizza dough (12 ounces), homemade or store-bought
02 - 1 tablespoon olive oil
→ Cheese and Proteins
03 - 1 cup cooked chicken breast, shredded or thinly sliced
04 - 3/4 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 tablespoons shaved Parmesan cheese
→ Fruits and Vegetables
07 - 1 large ripe peach, thinly sliced
08 - 1/2 small red onion, thinly sliced
09 - 2 cups fresh arugula
→ Finishing
10 - 2 tablespoons balsamic glaze
11 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Preheat oven to 475°F. Place pizza stone in oven if using.
02 - On lightly floured surface, stretch or roll pizza dough into 12-inch round. Transfer to parchment-lined baking sheet or floured pizza peel.
03 - Brush dough lightly with olive oil. Evenly dollop ricotta cheese over base, then sprinkle with mozzarella.
04 - Arrange shredded chicken, peach slices, and red onion evenly over cheese. Season with salt and pepper.
05 - Bake for 13-15 minutes until crust is golden and cheese is bubbling.
06 - Remove from oven. Immediately top with fresh arugula and shaved Parmesan.
07 - Drizzle with balsamic glaze just before serving. Slice and enjoy.
# Helpful Hints:
01 -
- The balsamic glaze ties everything together with that perfect sweet tangy finish
- Its ready in under 40 minutes but tastes like something from a wood fired oven
02 -
- Overloading the pizza with peaches releases too much moisture and makes the crust soggy
- The arugula needs to go on right after baking or it wont have that perfect slightly wilted texture
03 -
- Grilling the peaches for 2 minutes before topping adds incredible smoky depth
- A sprinkle of red pepper flakes creates beautiful contrast with the sweet fruit