Chicken Peach Ricotta Pizza (Printable)

Summer pizza topped with chicken, peaches, ricotta, arugula, and balsamic glaze on a crispy crust.

# What You Need:

→ Pizza Base and Sauce

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

→ Pizza 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 Garnishes

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

# How To Make:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven as it heats.
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.
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.

# Expert Tips:

01 -
  • The way the ricotta creates these little creamy pockets against the crisp crust is absolutely irresistible
  • Fresh peaches transform from ordinary to extraordinary when they get all caramelized and bubbly in the oven
  • This comes together in under 40 minutes but tastes like something from a fancy wood-fired pizza place
02 -
  • The peaches release a lot of juice as they cook so do not go overboard or you will end up with a soggy crust
  • Let the pizza cool for just 2 to 3 minutes before slicing so the cheese has time to set up slightly
  • The arugula goes on after baking because it wilts into nothingness if you bake it with the pizza
03 -
  • If using fresh mozzarella pat it dry with paper towels to remove excess moisture
  • A pizza peel makes transferring to a stone so much easier but the back of a baking sheet works in a pinch

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