Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
