Chicken Peach Ricotta Pizza (Printable)
Vibrant summer pizza featuring peaches, chicken, and ricotta with arugula and balsamic glaze
# What You'll Need:
→ Pizza Base and Preparation
01 - 12 oz pizza dough ball, 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 Toppings
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. Place pizza stone in oven during preheating if using one.
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. Evenly distribute ricotta cheese dollops over base, then sprinkle with mozzarella.
04 - Arrange shredded chicken, peach slices, and red onion evenly over cheese layer. Season with salt and pepper to taste.
05 - Bake for 13–15 minutes until crust is golden brown and cheese is bubbling.
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 Tips:
01 -
- The way juicy peaches caramelize in the hot oven will make you wonder why fruit on pizza is not more popular
- This combination tastes like something from a fancy Italian restaurant but takes less than 40 minutes
02 -
- Under ripe peaches will stay firm and tart instead of becoming sweet and jammy in the oven
- Adding arugula after baking keeps it fresh and vibrant instead of wilted and sad
03 -
- If your dough keeps springing back when you stretch it, let it rest for 10 minutes and try again
- A pizza peel dusted with cornmeal makes transferring to the oven so much easier