Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze Recipe
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.
- 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
- Preheat the Oven: Preheat oven to 475°F. Grease a baking sheet with cooking spray or olive oil.
- Prepare the Dough: Roll or press the dough into a 10-12 inch circle/oval and transfer it onto the prepared baking sheet.
- 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.
- Add Toppings: Sprinkle mozzarella over the ricotta. Top with shredded chicken, sliced peaches, and remaining ricotta.
- Bake: Bake for 10-15 minutes until crust is golden and cheese is melted.
- 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
