Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze

Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze: A Gourmet Twist on Pizza Night

If you’re looking for a unique and flavorful pizza that combines savory, sweet, and fresh ingredients, this Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze is sure to impress. With a whole wheat crust, creamy ricotta, juicy peaches, and tender chicken, all topped with fresh arugula and a drizzle of balsamic glaze, this pizza takes homemade pizza to the next level. Perfect for summer nights or a casual dinner with friends, this recipe brings together bold and vibrant flavors in every bite.

Ingredients:

• 1 pound whole wheat pizza dough
• ¾ cup part-skim ricotta cheese, divided
• 1½ tablespoons pesto
• 4 ounces part-skim mozzarella cheese, shredded
• 1 boneless skinless chicken breast, cooked and shredded
• 2 small peaches, thinly sliced
• 1 cup fresh arugula
• Fresh ground black pepper, torn basil leaves, and balsamic glaze for topping

---

Directions:

1. Preheat the Oven:

• Preheat your oven to 475°F (245°C). Lightly grease a baking sheet with cooking spray or a drizzle of olive oil.
• Roll or press the whole wheat pizza dough into a 10-12 inch circle or oval. Transfer the dough to the prepared baking sheet, leaving space for the crust to rise.

2. Prepare the Ricotta Mixture:

• In a small bowl, whisk together ½ cup ricotta cheese and 1½ tablespoons pesto until smooth.
• Spread the ricotta-pesto mixture evenly over the pizza dough, leaving a 1-inch border around the edges.

3. Assemble the Pizza:

• Sprinkle the shredded mozzarella cheese evenly over the ricotta-pesto layer.
• Top with the shredded chicken and thinly sliced peaches, distributing them evenly across the pizza.
• Dollop the remaining ¼ cup ricotta over the top for an extra creamy texture.

4. Bake the Pizza:

• Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

5. Add Final Toppings:

• Remove the pizza from the oven and season with fresh ground black pepper.
• Top with a generous handful of fresh arugula and torn basil leaves.
• Drizzle with balsamic glaze to add a sweet and tangy finish, then slice and serve immediately.

---

Recipe Tips:

• Peach Slices: Make sure to slice the peaches thinly to ensure they cook evenly with the rest of the pizza.
• Ricotta: Using part-skim ricotta and mozzarella keeps the pizza light but still creamy. For an extra indulgent option, you can use full-fat cheese.
• Balsamic Glaze: Store-bought balsamic glaze works well, but you can also make your own by simmering balsamic vinegar until it reduces and thickens.

---

Serving Suggestions:

This Chicken Peach Ricotta Pizza pairs beautifully with a light side salad or roasted vegetables for a complete meal. It’s also great served with sparkling water with lemon for a refreshing complement to the sweet and savory flavors.

---

Nutrition Information:

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Calories: 350 kcal per serving
• Servings: 4 servings

---

This Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze is a fresh and flavorful take on traditional pizza, combining creamy ricotta, juicy peaches, and savory chicken in a perfect harmony of textures and tastes. Whether you’re hosting a casual dinner or just want to elevate your pizza night, this recipe is sure to be a hit!

Print