Ingredients
Scale
- 1 pre-made pizza dough (about 14 ounces)
- 1/2 cup whole milk ricotta cheese
- 1 cup cooked, shredded chicken breast
- 2 medium fresh peaches, thinly sliced
- 1 cup shredded mozzarella cheese
- 2 cups fresh arugula
- 1/4 cup balsamic glaze (or balsamic reduction)
- 2 tablespoons olive oil, plus salt and black pepper
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Gently stretch the pizza dough onto a lightly oiled baking sheet or pizza stone.
- Step 2: In a small bowl, stir the ricotta cheese with a pinch of salt and pepper until smooth. Spread the seasoned ricotta evenly over the pizza dough, leaving a 1-inch border for the crust.
- Step 3: Distribute the shredded chicken, thinly sliced peaches, and the shredded mozzarella cheese evenly over the ricotta base.
- Step 4: Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is completely melted and bubbly.
- Step 5: Remove the pizza from the oven. Immediately top the warm pizza with the fresh arugula leaves, and drizzle generously with the balsamic glaze before slicing and serving.
Notes
- If storing leftovers, remove the arugula and blot any excess balsamic glaze before refrigerating; this prevents the crust from becoming overly soft.
- For best results, reheat slices in a 350°F (175°C) oven or toaster oven directly on the rack for 5-7 minutes until the cheese is bubbling and the crust is crisp.
- This pizza is excellent served warm or at room temperature, making it ideal for picnics or paired with a light, chilled glass of Sauvignon Blanc or rosé.
- Chef's Tip: To prevent the ricotta base from thinning out during baking, stir in 1 teaspoon of all-purpose flour before spreading it on the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American