Chicken Peach Ricotta Pizza (Printable version)

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

# What You'll Need:

→ For the Pizza

01 - 12 oz pizza dough ball, 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

# How to Prepare:

01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven as it heats to ensure proper temperature.
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 to taste.
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 cheese.
07 - Drizzle with balsamic glaze just before serving. Slice and serve immediately.

# Expert advice:

01 -
  • The peaches turn jammy in the oven and balance the salty ricotta in a way that makes people pause after their first bite
  • It comes together in under 40 minutes but looks like something from a wood-fired restaurant
02 -
  • Room temperature dough stretches so much easier than cold, plan ahead
  • Don't overload the peaches or the crust wont crisp properly underneath
03 -
  • If using a pizza stone, slide the parchment paper onto the hot stone rather than transferring the dough directly
  • Slice the peaches slightly thicker than you think you should, they shrink in the oven

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