Chicken Peach Ricotta Pizza Arugula (Printable View)

Vibrant summer pizza with juicy peaches, chicken, ricotta, fresh arugula and balsamic glaze on crispy crust

# What You Need:

01 - 1 ball (12 oz) pizza dough, homemade or store-bought

02 - 1 tablespoon olive oil

03 - 2 tablespoons balsamic glaze

04 - 1 cup cooked chicken breast, shredded or thinly sliced

05 - 1 large ripe peach, thinly sliced

06 - 1/2 small red onion, thinly sliced

07 - 3/4 cup ricotta cheese

08 - 1 cup shredded mozzarella cheese

09 - 2 tablespoons shaved Parmesan cheese

10 - 2 cups fresh arugula

11 - Salt and freshly ground black pepper, to taste

01 - Preheat oven to 475°F. Place pizza stone in oven during heating 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 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.

01 -

The way the peaches caramelize in the oven creates these little pockets of sweetness that balance perfectly with the tangy balsamic
Fresh arugula on hot pizza sounds strange until you try it, then suddenly every pizza feels like it needs that peppery crunch

02 -

Overripe peaches will release too much liquid and make your crust soggy, so choose peaches that still have some firmness
The ricotta dollops should be small and spaced out so every bite gets some without overwhelming the other flavors

03 -

Grill the peaches for two minutes on each side before adding them to the pizza for an even deeper, smoky sweetness
Let the pizza rest for two minutes after baking so the cheese sets slightly and makes slicing cleaner