Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe

Think classic pizza, but turn the flavor dial all the way up: Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze is sweet, savory, creamy, and absolutely crowd-pleasing. It’s a celebration of summer flavors on a crisp, tender crust—with each bite balancing juicy peaches, rich ricotta, savory chicken, and that irresistible balsamic finish.

Why You’ll Love This Recipe

  • Explosive Flavor Fusion: The combo of ripe peaches, creamy ricotta, savory chicken, and tangy balsamic glaze guarantees an unforgettable bite every time.
  • Fast and Weeknight-Friendly: You can pull off this absolutely gourmet-feeling pizza in around 30 minutes, start to finish.
  • A Feast for the Eyes: The topping rainbow—golden peaches, vibrant arugula, and glossy glaze—makes this pizza as gorgeous as it is delicious.
  • Totally Customizable: Adapt it easily for vegetarians, picky eaters, or what you have in your fridge, without losing that wow-factor.
Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of thoughtfully chosen ingredients come together to create Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze. Each one adds its own magic—color, freshness, oozy-cheesy goodness, and pops of flavor in every bite!

  • Whole wheat pizza dough: Nutty, chewy, and full of flavor, this gives your pizza a wholesome base with crispy edges.
  • Part skim ricotta cheese: Creamy and mild, it pairs beautifully with peaches and adds luscious texture. Divide it for perfect dollops and a silky sauce.
  • Pesto: Just a spoonful infuses every bite with bright, herby undertones that tie the flavors together.
  • Part skim mozzarella cheese: Melty, stretchy cheese is a must for irresistible pizza pulls and that classic pizza comfort.
  • Cooked, shredded chicken breast: Adds lean, tender protein—use rotisserie for a shortcut, or leftovers from meal prep.
  • Fresh peaches: Sliced thin, their juicy sweetness is the secret weapon—ripe peaches make all the difference here, so go for the best you can find!
  • Arugula: Peppery and bright, tossed on after baking for freshness and a pop of green.
  • Fresh ground black pepper, torn basil leaves, and balsamic glaze: Fragrant and punchy, these finish the pizza with a restaurant-worthy flourish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts of Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze is how easy it is to mix things up. If you love to experiment in the kitchen or have special dietary needs, try one of these delicious adaptations!

  • Vegetarian version: Skip the chicken and add extra peaches or try roasted summer squash for more plant power.
  • Goat cheese swap: Replace ricotta with creamy goat cheese for a tangier, richer bite that pairs beautifully with peaches.
  • Whole grain or gluten-free dough: Use your favorite gluten-free or cauliflower pizza crust to fit gluten sensitivities.
  • Different fruit: Out of peaches? Nectarines or thin-sliced pears also create heavenly sweet pockets in each slice.

How to Make Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze

Step 1: Prepare the Dough

Start by preheating your oven to a hot 475°F—the secret to that crisp, golden crust. Lightly grease a baking sheet with olive oil or cooking spray, then gently roll or press your whole wheat dough into a rustic 10–12-inch shape. Place it on the prepared sheet; don’t worry if it’s not a perfect circle—the best homemade pizzas always have a little character!

Step 2: Make the Ricotta Pesto Base

In a small bowl, whisk together ½ cup of the ricotta and the pesto. This becomes your creamy, flavor-packed sauce. Spread it all over the dough, leaving a 1-inch border—just like at a pizzeria—so the edges can puff up and turn golden in the oven.

Step 3: Layer the Cheeses and Toppings

Next, sprinkle the mozzarella cheese generously over the ricotta pesto base. Top with shredded chicken and nestle your sweet peach slices evenly across the pizza. Finish with little dollops of the remaining ricotta for creamy pockets in every bite.

Step 4: Bake Until Golden

Bake your pizza for 10–15 minutes, watching for bubbling cheese and a crust that’s golden and crisp. Oven times may vary, so peek at the 10-minute mark—even a minute or two longer can make a big difference!

Step 5: Load Up On Fresh Toppings

When the pizza comes out hot, scatter fresh arugula, torn basil leaves, and a generous twist of black pepper on top. Finish with a bold drizzle of balsamic glaze—this last touch brings it all together and really makes Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze sing.

Pro Tips for Making Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze

  • Ripe Peach Perfection: Choose peaches that yield slightly to the touch for max sweetness—you want juicy, not mushy, slices that will hold their shape and flavor in the oven.
  • Par-Bake for Extra Crisp: If you love a super-crunchy crust, bake the rolled-out dough for 4–5 minutes before adding toppings.
  • Balsamic Glaze Hack: If you don’t have bottled balsamic glaze, simmer regular balsamic vinegar with a little honey or brown sugar until thick and syrupy—it’s so easy!
  • Layering Matters: Putting cheese below and above the chicken and peaches helps hold moisture in and keeps the crust from getting soggy.

How to Serve Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze

Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe - Recipe Image

Garnishes

Don’t skimp on finishing touches! A handful of fresh arugula gives peppery bite, while torn basil adds a fresh lift. And that lasagna-style swirl of glossy balsamic glaze is both pretty and the perfect contrast for the sweet peaches and creamy cheese.

Side Dishes

This pizza is bold, so keep sides simple and bright. A super-crisp salad or a platter of cherry tomatoes with a sprinkle of sea salt fits right in. For something heartier, a chilled glass of white sangria or lightly grilled asparagus is always a winner.

Creative Ways to Present

For parties, slice the pizza into thin strips for stylish finger food, or serve on a cutting board with extra balsamic glaze on the side for drizzling. Mini personal-sized crusts are adorable for picnics or backyard cookouts with friends.

Make Ahead and Storage

Storing Leftovers

To keep any leftover Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze tasting fresh, store slices in an airtight container in the fridge. It’ll stay delicious for up to 2 days—just remember to add a little fresh arugula after reheating.

Freezing

This pizza can be frozen before adding the arugula and glaze. Wrap tightly and freeze for up to a month. Thaw overnight in the fridge, then finish in a hot oven. Add the fresh toppings just before serving for best flavor.

Reheating

To revive that crisp crust and gooey cheese, reheat slices in a 400°F oven or toaster oven for 6–8 minutes. The microwave works in a pinch, but the oven delivers the best results—then refresh each slice with a little more arugula and balsamic glaze.

FAQs

  1. Can I make Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze ahead of time?

    Absolutely! You can prep and bake the pizza base with the ricotta, pesto, chicken, and peaches, then store it covered in the fridge. Right before serving, reheat in a hot oven and add the fresh arugula, basil, and glaze.

  2. What’s the best way to slice peaches for pizza?

    Use a sharp knife to cut the peach into thin wedges—about ¼-inch thick is ideal. This allows them to soften during baking but still hold their shape and offer bursts of juicy flavor.

  3. Can I use store-bought balsamic glaze?

    Store-bought balsamic glaze is a great shortcut and works beautifully in this recipe. If you want to make your own, simply simmer balsamic vinegar with a touch of honey or brown sugar until thick and syrupy.

  4. Is Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze good cold?

    Surprisingly, yes! The flavors are still vibrant cold—think of it like an open-faced flatbread sandwich. But for the ultimate experience, a few minutes in a hot oven will refresh the crust and toppings beautifully.

Final Thoughts

If you’re craving something new and totally unforgettable, Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze promises to be a fresh favorite. Invite some friends, pour a cold drink, and treat everyone to a little slice of pure summer magic—this one’s truly worth lighting up the oven for!

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Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe

Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe

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4.7 from 102 reviews

Indulge in the perfect blend of sweet and savory with this Chicken Peach Ricotta Pizza topped with fresh arugula and a drizzle of balsamic glaze. A delicious twist on traditional pizza that will leave your taste buds craving more.

  • Author: Lena
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 8 slices 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Units Scale

Pizza:

  • 1 pound whole wheat pizza dough
  • 3/4 cup part skim ricotta cheese, divided
  • 1 1/2 tablespoons pesto
  • 4 ounces part skim mozzarella cheese, shredded
  • 1 boneless skinless chicken breast, cooked and shredded
  • 2 small peaches, sliced thin
  • 1 cup arugula
  • Fresh ground black pepper, torn basil leaves, and balsamic glaze for topping the pizza

Instructions

  1. Preheat the Oven: Preheat oven to 475°F. Grease a baking sheet with cooking spray or olive oil.
  2. Prepare the Dough: Roll or press the dough into a 10-12 inch circle/oval and transfer it onto the prepared baking sheet.
  3. Make the Ricotta Pesto Mixture: Whisk together 1/2 cup of ricotta and pesto. Spread the mixture evenly on the pizza dough, leaving a 1-inch border.
  4. Add Toppings: Sprinkle mozzarella over the ricotta. Top with shredded chicken, sliced peaches, and remaining ricotta.
  5. Bake: Bake for 10-15 minutes until crust is golden and cheese is melted.
  6. Finish and Serve: Remove from oven. Season with black pepper, arugula, basil leaves, and drizzle with balsamic glaze. Serve hot.

Notes

  • You can customize the toppings with your favorite ingredients like red onion, prosciutto, or balsamic reduction.
  • For a vegetarian option, omit the chicken and add more veggies like bell peppers and mushrooms.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 30mg

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