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