Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze
User Reviews
4.6
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Prep Time
18 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
8 slices
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Calories
301 kcal
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Course
Main Course
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Cuisine
American
Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze
Description
The recipe starts with rolling out whole wheat pizza dough into a 10–12 inch shape, then layering a blend of ricotta and pesto as the base. Shredded mozzarella cheese adds melt and texture, while shredded cooked chicken breast and thin peach slices provide contrasting savory and sweet elements. A second amount of ricotta is dotted on top before baking.
Baking at 475°F crisps the dough and melts the cheeses. Once out of the oven, fresh arugula, torn basil, freshly ground black pepper, and balsamic glaze are added for brightness, heat, herbaceous notes, and tangy sweetness.
This pizza offers a unique flavor profile combining the richness of ricotta and pesto, tender chicken, the fruity softness of peaches, and fresh greens with a syrupy glaze. It can be served as a main course or cut into portions for appetizers.
The notes mention that splitting dough for smaller pizzas for appetizers is possible, and that whole milk or part skim ricotta affects texture, with whole milk ricotta giving a creamier result.
Ingredients
- 1 pound whole wheat pizza dough
- 3/4 cup ricotta cheese divided, part skim
- 1 1/2 tablespoons pesto
- 4 ounces mozzarella cheese shredded, part skim
- 1 chicken breast cooked and shredded, boneless, skinless
- 2 peach sliced thin, small size
- 1 cup arugula
- black pepper torn basil leaves and balsamic glaze for topping the pizza, fresh ground
Instructions
- 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.
Notes
- Divide dough and ingredients in half to make appetizer-sized pizzas without changing cooking time.
- Whole milk ricotta offers creamier texture compared to part skim.
- Serve immediately after baking to keep arugula fresh and crust crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 301kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 21g | 42% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 23mg | 8% |
| Sodium | 169mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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