Chicken Peach Ricotta Pizza with Arugula (Printable)

Juicy peaches and tender chicken atop creamy ricotta with fresh arugula and balsamic glaze on a crisp crust.

# What You'll Need:

→ For the Pizza

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

→ For Topping

09 - 2 cups fresh arugula
10 - 2 tablespoons shaved Parmesan cheese
11 - 2 tablespoons balsamic glaze (store-bought or homemade)

# How To Make It:

01 - Preheat your 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 Suggestions:

01 -
  • The way sweet peaches and tangy balsamic create restaurant level sophistication without any fancy techniques
  • How the peppery arugula cuts through rich ricotta making every bite perfectly balanced
  • This pizza transforms ordinary ingredients into something that feels like a special occasion dinner
02 -
  • Overloading the pizza with too many peaches will make the crust soggy, so use restraint when arranging toppings
  • Let the balsamic glaze cool completely before drizzling or it will wilt the fresh arugula
03 -
  • Precook the pizza dough for 3 minutes before adding toppings if you like extra crispy crust
  • Room temperature peaches release less moisture during baking than cold ones from the fridge

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