Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe
This Chicken Peach Ricotta Pizza combines the savory flavors of shredded chicken and pesto with the sweetness of fresh peaches, all on a whole wheat crust. Topped with creamy ricotta, mozzarella, peppery arugula, basil, and a tangy balsamic glaze, this unique pizza offers a delightful balance of tastes and textures. Perfectly baked to a golden crust, this recipe serves as a fresh twist on traditional pizza, combining the best of summer fruits and hearty protein in one delicious dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Pizza Dough
- 1 pound whole wheat pizza dough
Cheeses & Spreads
- 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
Finishing Touches
- Fresh ground black pepper, to taste
- Torn basil leaves, for garnish
- Balsamic glaze, for drizzling
- Cooking spray or olive oil, for greasing the baking sheet
Instructions
- Preparation: Preheat your oven to 475°F (246°C). Grease a baking sheet with cooking spray or a light coating of olive oil to prevent sticking.
- Shape the Dough: Roll or press the whole wheat pizza dough into a 10-12 inch circle or oval shape. Transfer it carefully onto the prepared baking sheet, ensuring an even thickness.
- Mix Ricotta and Pesto: In a small bowl, whisk together 1/2 cup of the ricotta cheese with the pesto until well combined and creamy.
- Assemble the Pizza: Spread the ricotta-pesto mixture evenly over the dough, leaving about a 1-inch border around the edges. Sprinkle the shredded mozzarella cheese evenly over this layer.
- Add Toppings: Evenly distribute the shredded chicken and thin peach slices over the cheese layer. Dollop the remaining 1/4 cup of ricotta cheese on top for added creaminess.
- Bake: Place the assembled pizza into the preheated oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese has melted and bubbled.
- Finish and Serve: Remove the pizza from the oven and immediately top with fresh ground black pepper, arugula, torn basil leaves, and a generous drizzle of balsamic glaze. Slice and serve immediately for the best flavor and texture.
Notes
- If serving as appetizers, divide the dough and ingredients in half to make two smaller pizzas; baking time remains the same.
- Whole milk ricotta can be used instead of part skim for creamier texture and richer flavor.
- Ensure peaches are sliced thinly to cook evenly and integrate well with other toppings.
