Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze

4.63 from 37 votes

Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze is the perfect combination of savory and sweet summer flavors!

Prep Time18

Cook Time12

Total Time30

Course: Pizza

Cuisine: American

Keyword: chicken pizza, peaches, pizza, ricotta

Servings: slices

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

Preheat oven to 475° F. Grease a baking sheet with cooking spray or olive oil. Roll or press the dough out into an approximately 10-12 inch circle/oval and transfer onto the prepared baking sheet.
In a small bowl whisk together 1/2 cup of ricotta and the pesto. Spread the mixture evenly onto the pizza dough leaving about a 1 inch border. Sprinkle the mozzarella cheese over the ricotta.
Top with the shredded chicken, sliced peaches and dollop with the remaining 1/4 cup of ricotta. Bake for 10-15 minutes or until the crust is golden and the cheese is melted.
Remove from the oven and top with fresh ground black pepper, arugula, torn basil leaves and drizzle with balsamic glaze. Serve immediately.

If you plan to serve this as an appetizer (as shown in the photos), divide the pizza dough in half and split all the ingredients evenly between the two pizzas. Cooking time should still be the same.
Whole milk or part skim ricotta will both work for this pizza, however the texture is better when using whole milk.