Chicken Peach Ricotta Pizza (Printable)

Vibrant summer pizza with peaches, chicken, ricotta, arugula, and balsamic glaze on crispy crust.

# What You'll Need:

→ Pizza Base

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

→ Pizza Toppings

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

→ Fresh Garnishes

09 - 2 cups fresh arugula
10 - 2 tbsp shaved Parmesan cheese
11 - 2 tbsp balsamic glaze

# How to Make It:

01 - Preheat oven to 475°F. Place pizza stone in oven if using.
02 - On lightly floured surface, stretch or roll dough into 12-inch round. Transfer to parchment-lined baking sheet or floured pizza peel.
03 - Brush dough lightly with olive oil. Dollop ricotta evenly over base, then sprinkle with mozzarella.
04 - Arrange chicken, peach slices, and red onion evenly over cheese. Season with salt and pepper.
05 - Bake for 13-15 minutes until crust is golden and cheese is bubbling.
06 - Remove from oven. Immediately top with fresh arugula and shaved Parmesan.
07 - Drizzle with balsamic glaze just before serving. Slice and serve immediately.

# Expert Advice:

01 -
  • The combination of warm juicy peaches and cool fresh arugula creates incredible contrast in every bite
  • It comes together in under 40 minutes but tastes like something from a fancy wood fired pizza shop
  • Perfect for those nights when you want something impressive but dont want to turn on the oven for hours
02 -
  • Dont overload the peach slices, too much fruit will make the crust soggy as they release moisture in the oven
  • Let the pizza rest for 2 minutes after baking, this helps the cheese set slightly so slicing is cleaner
  • The balsamic glaze should be the absolute last thing you add, right before slicing or it will soak into the crust
03 -
  • If your peaches arent quite ripe enough, slice them and toss with a teaspoon of honey before arranging on the pizza
  • Use a pizza peel if you have one, sliding parchment paper onto a hot stone is much easier than transferring dough directly
  • Leftover pizza actually reheats beautifully in a skillet over medium heat, which crisps the bottom back up without drying out the toppings

Go Back