Description

This vibrant pizza features a tender, golden crust topped with a creamy ricotta base, succulent shredded chicken, and sweet, juicy peach slices. Baked until the crust is perfectly crisp, it is then finished with a generous scattering of fresh, peppery arugula and a rich, tangy balsamic glaze. The combination offers a delightful balance of sweet, savory, and fresh flavors, with varying textures from the soft crust to the crisp arugula, creating a sophisticated and satisfying dish.

Ingredients

Scale

1 lb store-bought pizza dough, or homemade
1 cup whole milk ricotta cheese
1 tablespoon olive oil, plus more for drizzling
1 ½ cups cooked chicken, shredded
2 ripe but firm peaches, thinly sliced
½ teaspoon salt
¼ teaspoon black pepper
2 cups fresh arugula
¼ cup balsamic glaze
Optional: 1 tablespoon fresh parsley, chopped, for garnish

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Instructions

Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven while preheating.
On a lightly floured surface, stretch or roll out the pizza dough into your desired shape, approximately 12-14 inches in diameter. Carefully transfer the dough to a parchment-lined baking sheet or a preheated pizza stone.
In a small bowl, combine the ricotta cheese with ½ teaspoon salt and ¼ teaspoon black pepper. Spread the seasoned ricotta evenly over the pizza dough, leaving a ½-inch border for the crust.
Arrange the shredded chicken and peach slices over the ricotta layer. Drizzle lightly with olive oil.
Bake for 12-18 minutes, or until the crust is golden brown and the toppings are heated through.
Remove the pizza from the oven. Immediately scatter the fresh arugula over the hot pizza.
Drizzle generously with balsamic glaze. If desired, garnish with fresh chopped parsley.
Slice and serve warm.

Notes

Ensure peaches are ripe but still firm enough to hold their shape when sliced and baked.

For a quicker meal, use pre-cooked rotisserie chicken.

Make your own balsamic glaze by simmering balsamic vinegar until it reduces and thickens.

A sprinkle of red pepper flakes can add a subtle kick if desired.

This pizza is best enjoyed fresh, but leftovers can be gently reheated in the oven.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 30g