Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe
A delightful Chicken Peach Ricotta Pizza featuring whole wheat crust topped with creamy ricotta and pesto, shredded chicken, fresh peaches, and mozzarella cheese. Finished with peppery arugula, torn basil, and a sweet balsamic glaze, this pizza offers a perfect balance of savory and fruity flavors in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Pizza Base
- 1 pound whole wheat pizza dough
Cheese & 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 topping)
- Balsamic glaze (for topping)
- Cooking spray or olive oil (for greasing)
Instructions
- Preheat and prepare dough: Preheat your oven to 475°F. Lightly grease a baking sheet with cooking spray or olive oil. Roll or press the whole wheat pizza dough into an approximately 10 to 12 inch circle or oval shape, then transfer it onto the prepared baking sheet.
- Make ricotta pesto spread: In a small bowl, whisk together 1/2 cup of the ricotta cheese with the pesto until well combined. Spread this pesto ricotta mixture evenly over the pizza dough, leaving about a 1-inch border around the edges. This layer will provide a flavorful base for the pizza toppings.
- Add cheeses and toppings: Sprinkle the shredded mozzarella cheese evenly over the ricotta pesto spread. Next, top the pizza with the cooked and shredded chicken breast and arrange the thinly sliced peaches on top. Dollop the remaining 1/4 cup of ricotta cheese over the pizza for creamy bursts of flavor.
- Bake the pizza: Place the pizza in the preheated oven and bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it to avoid overbaking.
- Finish and serve: Remove the pizza from the oven and immediately top it with fresh ground black pepper, a handful of arugula, torn basil leaves, and drizzle with balsamic glaze. Slice and serve right away for the best flavor and texture.
Notes
- Use ripe yet firm peaches to ensure they hold their shape during baking.
- For a spicier kick, add red pepper flakes along with the pesto mixture.
- Substitute chicken with turkey or a plant-based protein for variation.
- Allow the pizza dough to rest at room temperature before rolling for easier handling.
- Balsamic glaze can be purchased or easily homemade by reducing balsamic vinegar with a bit of honey or sugar.
