Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe

Introduction

This Chicken Peach Ricotta Pizza combines savory and sweet flavors for a delightful twist on a classic favorite. With tender chicken, fresh peaches, and a creamy ricotta base, it’s a fresh and vibrant meal perfect for any occasion.

Ingredients

• 1 pound whole wheat pizza dough
• 3/4 cup part skim ricotta cheese (divided)
• 1 1/2 tablespoons pesto
• 4 ounces part skim mozzarella cheese (shredded)
• 1 boneless skinless chicken breast (cooked and shredded)
• 2 small peaches (sliced thin)
• 1 cup arugula
• Fresh ground black pepper
• Torn basil leaves
• Balsamic glaze (for topping the pizza)

Instructions

1. Step 1: Preheat the oven to 475° F. Grease a baking sheet with cooking spray or olive oil. Roll or press the dough into a 10-12 inch circle or oval and place it on the prepared baking sheet.
2. Step 2: In a small bowl, whisk together 1/2 cup of ricotta and the pesto. Spread this mixture evenly over the pizza dough, leaving about a 1-inch border around the edges. Sprinkle the shredded mozzarella cheese on top.
3. Step 3: Add the shredded chicken and sliced peaches evenly over the cheese. Dot the pizza with the remaining 1/4 cup of ricotta cheese. Bake for 10-15 minutes until the crust is golden and the cheese has melted.
4. Step 4: Remove the pizza from the oven. Top with fresh ground black pepper, arugula, torn basil leaves, and drizzle with balsamic glaze. Serve immediately for the best flavor and texture.

Tips & Variations

• Use a ripe but firm peach to avoid soggy pizza; nectarines work great too.
• Swap arugula for baby spinach if you prefer a milder green topping.
• For extra flavor, marinate the chicken in Italian herbs before cooking.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375° F for 8-10 minutes to keep the crust crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cooked chicken for this pizza?

Yes, store-bought rotisserie chicken works well and saves time. Just shred it before adding to the pizza.

What can I substitute for the balsamic glaze?

If you don’t have balsamic glaze, you can use a drizzle of high-quality balsamic vinegar mixed with a small amount of honey or maple syrup to mimic the sweetness and texture.

Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

This Chicken Peach Ricotta Pizza combines the savory flavors of shredded chicken and creamy ricotta with the sweet juiciness of fresh peaches, all atop a whole wheat crust. Topped with fresh arugula, basil, and a tangy balsamic glaze, this pizza offers a delightful balance of sweet, savory, and peppery notes for a unique and delicious meal.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Pizza Base

• 1 pound whole wheat pizza dough

Cheese and Sauce

• 3/4 cup part-skim ricotta cheese (divided)
• 1 1/2 tablespoons pesto
• 4 ounces part-skim mozzarella cheese (shredded)

Toppings

• 1 boneless skinless chicken breast (cooked and shredded)
• 2 small peaches (sliced thin)
• 1 cup arugula
• Fresh ground black pepper (to taste)
• Torn basil leaves (for garnish)
• Balsamic glaze (for drizzling)

Instructions

1. Preheat and Prepare Dough: Preheat your oven to 475°F (246°C). Lightly grease a baking sheet with cooking spray or olive oil to prevent sticking. Roll or press the whole wheat pizza dough into a 10 to 12 inch circle or oval shape. Transfer the dough carefully to the prepared baking sheet.
2. Mix Ricotta and Pesto, Spread Base: In a small bowl, whisk together 1/2 cup of the ricotta cheese and the pesto until well combined. Spread this mixture evenly over the pizza dough, leaving about a 1-inch border around the edges for the crust. Then sprinkle the shredded mozzarella cheese evenly over the ricotta-pesto base.
3. Add Toppings: Distribute the shredded cooked chicken breast evenly on top of the cheese layer. Arrange thinly sliced peaches over the chicken and dollop the remaining 1/4 cup of ricotta cheese in small spoonfuls across the pizza.
4. Bake the Pizza: Place the prepared pizza in the preheated oven and bake for 10 to 15 minutes until the crust turns golden brown and the cheese has melted thoroughly.
5. Garnish and Serve: Remove the pizza from the oven and immediately top with fresh ground black pepper to taste. Add the fresh arugula and torn basil leaves over the pizza, then drizzle generously with balsamic glaze. Serve hot for the best flavor experience.

Notes

• Using whole wheat dough adds extra fiber and nutrients compared to regular white dough.
• For best results, cook and shred the chicken breast before preparing the pizza; rotisserie chicken works well as a shortcut.
• If balsamic glaze is unavailable, you can reduce balsamic vinegar over low heat with a bit of honey to create a similar syrup.
• To keep the peaches from making the crust soggy, ensure they are thinly sliced and not overly juicy.
• Arugula adds a peppery bite and freshness, but can be omitted or substituted with baby spinach if preferred.

Keywords: Chicken peach ricotta pizza, whole wheat pizza, healthy pizza recipe, fruit on pizza, balsamic glaze pizza