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!
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Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze combines savory, sweet, and fresh flavors to create the ultimate summer pizza. The base of pesto-infused ricotta is creamy and flavorful, perfectly complementing the shredded chicken and juicy peach slices. Topped with mozzarella, this pizza bakes to golden perfection.
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
Instructions
Preheat the Oven:
Preheat the oven to 475°F. Grease a baking sheet with cooking spray or olive oil.
Roll or press the whole wheat pizza dough into a 10-12 inch circle or oval, then transfer it to the prepared baking sheet.
Prepare the Ricotta Mixture:
In a small bowl, whisk together ½ cup of ricotta cheese and the pesto.
Spread the mixture evenly over the pizza dough, leaving a 1-inch border around the edges.
Assemble the Pizza:
Sprinkle the shredded mozzarella cheese evenly over the ricotta mixture.
Top with shredded chicken and thinly sliced peaches.
Dollop the remaining ¼ cup of ricotta over the top of the pizza.
Bake the Pizza:
Bake in the preheated oven for 10-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
Add Final Toppings:
Remove the pizza from the oven and top with fresh ground black pepper, arugula, and torn basil leaves.
Drizzle the pizza with balsamic glaze and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350