Sharing My Favorite Not-So-Typical Pizza Night
Alright, cue the music — it’s pizza night, but with, y’know, a bit of a summer twist. I made this Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze on a muggy August night because our peaches were going soft on the windowsill and, honestly, I was tired of regular pepperoni (again). My sister once rolled her eyes when I suggested fruit on pizza but she ate three slices. Goes to show, right?
Anyway, the combo of sweet peaches, creamy ricotta, and that zippy arugula turns out to be exactly what I crave once hot weather hits. Plus, you’ll get the best bragging rights at your next family dinner, just sayin’.
Why You’ll Love This One
I usually make this right after I’ve cooked chicken for salads – two birds, one stone (not literally). My family? They go bonkers for anything with balsamic glaze. If you think fruit on pizza is weird, I get it; took me ages to try pineapple, too, but peaches are honestly my favorite upgrade. Oh, and if you’ve ever had the infamous “my pizza dough stuck to everything” meltdown, trust me, a greased baking sheet saves your night. (Been there way too many times!)
What You’ll Need (and Some What-Ifs)
- 1 pound whole wheat pizza dough – Sometimes I use store-bought, but my neighbor swears by her bread machine version. I can’t taste the difference, honestly.
- 3/4 cup part skim ricotta cheese, divided – If you only have full-fat, go for it. Have I used cottage cheese in a pinch? Maybe.
- 1 1/2 tablespoons pesto – Any jarred stuff is fine. Homemade is fancier but weeknights are short!
- 4 ounces part skim mozzarella cheese, shredded – Pre-shredded saves five minutes, but it does get a bit less melty than fresh.
- 1 boneless skinless chicken breast, cooked and shredded – Rotisserie chicken works if I’m lazy (which is often on Mondays).
- 2 small peaches, sliced thin – Too ripe? Even better. I tried nectarines once and that’s…okay, but not quite the same.
- 1 cup arugula – Baby spinach works if you’re out, though it won’t give the same peppery punch.
- Fresh ground black pepper, torn basil leaves and balsamic glaze for topping the pizza – My grandma always insisted on that little black pepper finale. She wasn’t wrong!
Let’s Make It: Step-by-Step
- Crank Up the Oven: Set your oven to 475°F (blast that heat!) and lightly oil a baking sheet — I use spray if I’m in a hurry, but a drizzle of olive oil smells amazing. Take your dough and either roll it out or do what I usually do: stretch it with your hands until it’s about 10 to 12 inches across or so. It won’t be a perfect circle. Get it on the sheet—if it tears, just smoosh it back together. No one will see but you.
- Mix Up the Awesome Sauce: In a small bowl, combine 1/2 cup of the ricotta and your pesto; whisk it around until green swirls through the white. This is a moment to sneak a taste (I always do). Spread this creamy base over your pizza dough but leave about an inch around the edge for the crust. Scatter your shredded mozzarella on top nice and even.
- All About the Toppings: Pile on your shredded chicken (don’t go sparingly, unless you gravitate towards vegan nights) and then lay your peach slices over the top. Dollop the rest of your ricotta over everything — I just use a spoon to plop about. Looks a bit messy but it bakes up pretty, I promise. Transfer to the oven and bake for 10 to 15 minutes; I check at 12 because my oven is moody. You want golden crust, bubbly cheese. If it’s not there, give it two more minutes.
- Fresh Toppings & Finishing Touches: Out of the oven, hit it with some fresh black pepper. Drop handfuls of arugula on top — it’ll wilt a teeny bit. Tear up some basil leaves (aromatic drama, as my cousin says). Drizzle balsamic glaze all over; be generous. If you want extra zing, add a squeeze of lemon, but that’s optional. Slice and serve while it’s still warm and gooey.
Just Some Notes From the Trenches
- The dough puffs up a lot more than I expect every time, so don’t make it too thick.
- If you go heavy on peaches, the center can get soggy — spread them out, but don’t overlap too much.
- The leftover pizza reheats okay (on a pan, not microwave; trust me, it’s worth it) but the arugula wilts — so save it to add fresh if you can.
Variations: The Good, the Odd, the “Never Again”
- Tried feta instead of ricotta — tangy, but sorta overpowered everything. Maybe use less.
- Pear in place of peach? Didn’t really work for me, too mellow. Nectarines are a safer swap if your peach guy is sold out.
- I snuck in a sprinkle of chili flakes once for a kick — not traditional, but delicious.
Equipment (and Workarounds)
- You need a baking sheet or pizza stone. But honestly, I’ve baked this right on a parchment-lined upside down casserole dish when my good pan was MIA.
- A rolling pin’s nice, but floured hands work just as well. Or wine bottle…don’t ask.
How To Store It (If There’s Any Left!)
Stick leftovers in an airtight container — fridge for up to 2 days. It isn’t at its crispy best but still pretty tasty. Honestly, my household polishes it off in a single evening, but in theory, it could last longer (in theory!).
Serving: Our Family Tradition
I always slice this into squares and pile it on a big board with extra arugula and a big old glass of lemonade (or wine if I’m feeling fancy). Weirdly, my brother dunks his crusts in extra balsamic glaze — can’t stop him now. Makes a killer picnic, too.
Pro Tips From Many Ineffective Shortcuts
- Once, I put the peaches under all the cheese — bad choice, the crust got weird and mushy. Always top last.
- Don’t rush the bake time — underbaked dough is sad and chewy. It’s tempting, but hang in there.
- If you go for extra cheese, watch for overflow. I scraped burnt cheese out of the oven bottom more than once.
FAQ: Odds & Ends I Get Asked
- Can I make this vegetarian? Yup, just skip the chicken and pump up the peaches or maybe toss on some grilled zucchini.
- Is it good cold? Actually, yes (maybe even better the next day, if you ask me) but I like it best barely warmed.
- Can I use store-bought balsamic glaze? Oh, totally. Making your own is nice but, eh, life’s busy. No shame.
- What if I don’t have ricotta? Cream cheese or goat cheese sorta works; just don’t tell any Italians I said that.
- Do kids eat this? Well, mine pick off the arugula, but otherwise, yes. Can’t win them all!
So if you’re tired of plain cheese pizza, give this a whirl — and let me know if you come up with a wild combo I should try next time. Cheers to never-boring dinners!
Ingredients
- 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
Instructions
-
1Crank Up the Oven: Set your oven to 475°F (blast that heat!) and lightly oil a baking sheet — I use spray if I’m in a hurry, but a drizzle of olive oil smells amazing. Take your dough and either roll it out or do what I usually do: stretch it with your hands until it’s about 10 to 12 inches across or so. It won’t be a perfect circle. Get it on the sheet—if it tears, just smoosh it back together. No one will see but you.
-
2Mix Up the Awesome Sauce: In a small bowl, combine 1/2 cup of the ricotta and your pesto; whisk it around until green swirls through the white. This is a moment to sneak a taste (I always do). Spread this creamy base over your pizza dough but leave about an inch around the edge for the crust. Scatter your shredded mozzarella on top nice and even.
-
3All About the Toppings: Pile on your shredded chicken (don’t go sparingly, unless you gravitate towards vegan nights) and then lay your peach slices over the top. Dollop the rest of your ricotta over everything — I just use a spoon to plop about. Looks a bit messy but it bakes up pretty, I promise. Transfer to the oven and bake for 10 to 15 minutes; I check at 12 because my oven is moody. You want golden crust, bubbly cheese. If it’s not there, give it two more minutes.
-
4Fresh Toppings & Finishing Touches: Out of the oven, hit it with some fresh black pepper. Drop handfuls of arugula on top — it’ll wilt a teeny bit. Tear up some basil leaves (aromatic drama, as my cousin says). Drizzle balsamic glaze all over; be generous. If you want extra zing, add a squeeze of lemon, but that’s optional. Slice and serve while it’s still warm and gooey.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
390cal
Protein:
23 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
49 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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