Chicken Peach Ricotta Pizza (Print View)
Juicy peaches and tender chicken atop creamy ricotta with peppery arugula and balsamic glaze on a golden crust.
# What You'll Need:
→ Pizza Base and Sauce
01 - 1 ball (about 12 oz) pizza dough, homemade or store-bought
02 - 1 tablespoon olive oil
→ Cheese and Protein
03 - 1 cup shredded or thinly sliced cooked chicken breast
04 - 3/4 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 tablespoons shaved Parmesan cheese
→ Produce
07 - 1 large ripe peach, thinly sliced
08 - 1/2 small red onion, thinly sliced
09 - 2 cups fresh arugula
→ Seasonings and Finishing
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons balsamic glaze
# How to Make:
01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven as it heats to allow proper heat absorption.
02 - On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a parchment-lined baking sheet or a floured pizza peel if using a stone.
03 - Brush the dough lightly with olive oil. Evenly dollop the ricotta cheese over the base, then sprinkle with mozzarella.
04 - Arrange the shredded chicken, peach slices, and red onion evenly over the cheese. Season with salt and pepper to taste.
05 - Bake the pizza for 13–15 minutes, or until the crust is golden and the cheese is bubbling.
06 - Remove from the oven. Immediately top with fresh arugula and shaved Parmesan.
07 - Drizzle with balsamic glaze just before serving. Slice and enjoy immediately.
# Expert Suggestions:
01 -
- The way ricotta creates these creamy pockets that balance the juicy peaches is absolute magic
- Fresh arugula piled on hot pizza adds this brilliant peppery crunch that makes every slice exciting
02 -
- Room temperature dough stretches so much easier than cold dough, preventing those frustrating thin spots that lead to tears
- Dont overload the peaches or you will end up with a soggy crust, and nobody wants that sad situation
03 -
- Let the pizza rest for about 3 minutes after baking so the cheese sets slightly and does not slide off when you slice
- If your peaches are very firm, toss them with a little balsamic before baking to help them soften and caramelize