Chicken Peach Ricotta Pizza (Printable Version)

Vibrant summer pizza with juicy peaches, chicken, ricotta, arugula, and balsamic glaze on crisp crust.

# What You'll Need:

→ Pizza Base

01 - 1 ball (12 oz) pizza dough, homemade or store-bought
02 - 1 tablespoon olive oil

→ Toppings

03 - 1 cup cooked chicken breast, shredded or thinly sliced
04 - 1 large ripe peach, thinly sliced
05 - 3/4 cup ricotta cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 small red onion, thinly sliced
08 - Salt and freshly ground black pepper, to taste

→ Fresh Toppings

09 - 2 cups fresh arugula
10 - 2 tablespoons shaved Parmesan cheese
11 - 2 tablespoons balsamic glaze

# How To Make It:

01 - Preheat oven to 475°F. Place pizza stone in oven during heating if using.
02 - On lightly floured surface, stretch or roll pizza dough into 12-inch round. Transfer to parchment-lined baking sheet or floured pizza peel.
03 - Brush dough lightly with olive oil. Distribute ricotta cheese in dollops over base, then sprinkle mozzarella evenly.
04 - Layer shredded chicken, peach slices, and red onion evenly over cheese. Season with salt and pepper to taste.
05 - Bake for 13-15 minutes until crust is golden brown and cheese is bubbly.
06 - Remove from oven. Immediately top with fresh arugula and shaved Parmesan cheese.
07 - Drizzle with balsamic glaze just before serving. Slice and serve immediately.

# Expert Suggestions:

01 -
  • The way ricotta creates these creamy little pockets against the sweet peaches is absolute magic
  • Fresh arugula and balsamic glaze transform this from dinner into something that feels restaurant special
02 -
  • Too much moisture from the peaches will make the crust soggy, so slice them thin and pat them dry if they seem especially juicy
  • The ricotta dollops should be small, like teaspoon sized, otherwise you will get soggy spots in the crust
03 -
  • Room temperature dough stretches so much easier than cold dough, so take it out of the fridge at least 30 minutes before you start
  • Use a pizza peel or the back of another baking sheet to transfer the pizza to the oven if you are using a stone

Go Back