I first saw a version of this pizza on a menu at some little bistro for an insane price and I thought, “I can definitely make that at home.” Well, my first attempt was a bit of a soggy disaster. But I finally cracked the code, and this Chicken Peach Ricotta Pizza is now the one I make that gets a “whoa” from everyone. The salty chicken, the super sweet peach, and that cool, creamy ricotta is just an incredible combination. I basically refuse to order takeout pizza anymore because of this recipe.
Ingredients for Your Chicken Peach Ricotta Pizza
Alright, here’s what to grab. It all comes together to create this amazing pizza that tastes way more complicated than it is.
- Pizza Dough: About a pound of it. Store-bought is totally fine, no judgment here.
- Olive Oil: A couple of tablespoons of decent extra-virgin olive oil, plus a bit more for the crust.
- Garlic: 2 cloves, chopped up small.
- Ricotta Cheese: 3/4 cup. Please use whole milk ricotta for this! The low-fat stuff is just sad and watery and won’t give you that amazing creaminess.
- Mozzarella Cheese: 1 cup of shredded mozzarella. The block you shred yourself melts better, but bagged is fine too.
- Cooked Chicken: 121 cups. I just shred up a rotisserie chicken to save my sanity on weeknights.
- Peaches: 2 ripe ones, pitted and sliced thin. You want them to be sweet and juicy.
- Red Onion: About 1/4 of a cup, sliced super thin.
- Fresh Basil: A small handful of leaves. Don’t even think about using dried!
- Balsamic Glaze: A couple of tablespoons. It’s that thick, syrupy stuff.
- Salt and Black Pepper: Of course.
How to Make The Perfect Chicken Peach Pizza
The way I do it is pretty straightforward. Just follow along.
Step 1: Prep Your Canvas
Get your oven HOT. No, hotter than that. Set it to 475∘F (245∘C). If you have a pizza stone, let it heat up in there. Let your dough just hang out on the counter for 20 minutes to warm up a bit. Trust me, it makes it so much easier to stretch. Once it’s relaxed, stretch it out on a floured surface and lay it on some parchment paper.
Step 2: Create the Creamy Base
So, no red sauce here. We’re making a garlicky, creamy cushion for all the toppings. Just mix the ricotta, a tablespoon of olive oil, the minced garlic, and a pinch of salt and pepper in a bowl. Spread it all over the dough, but leave a little room around the edge for a crust.
Step 3: Layer the Flavors
This is the fun part. Sprinkle on the mozzarella. Then start placing your chicken, peach slices, and red onion around. Try not to just dump everything in the middle; spread the love out to the edges so every slice gets some of the good stuff. It’s tempting to pile it high, I know, but less is more. You want the heat to get to everything. Brush the crust with a little olive oil.
Step 4: Bake to Golden Perfection
Slide it into the oven. It’ll take somewhere between 10 and 14 minutes. You’ll know it’s done when the crust is puffed up and golden, and the cheese is all melty with those little dark bubbly spots. The whole kitchen will start to smell amazing.
Step 5: The Finishing Touches
The pizza is NOT done when it comes out of the oven! This last part is non-negotiable. Let it cool for just a minute so you don’t burn your fingers. Then tear up the fresh basil leaves and let them fall all over the hot pizza. Drizzle the balsamic glaze all over everything. The heat from the pizza makes the basil so fragrant and the glaze just ties it all together.
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Why This Gourmet Pizza is a Must-Try
My favorite part about this Chicken Peach Ricotta Pizza is watching someone take their first bite. You see the skepticism on their face, and then their eyes go wide. That’s the best. It’s the perfect thing to make on a summer evening when you want something that feels a little special without a ton of effort. Anyway, if you end up making it, I’d love to see how it turns out. Seriously.
Chicken Peach Ricotta Pizza
You have to try this amazing Chicken Peach Ricotta Pizza. It's the perfect sweet and savory summer dinner you can make at home tonight.
Ingredients
- Pizza dough (any kind you like — store-bought, homemade, sourdough rebel, go wild)
- A little olive oil
- 2 garlic cloves, minced
- 1 cup whole milk ricotta cheese (don’t skimp — the full-fat stuff is where the flavor lives)
- 1½ cups cooked chicken, shredded (rotisserie chicken is perfect here)
- 1–1½ cups shredded mozzarella
- 2 ripe peaches, thinly sliced
- A few thin slices of red onion
- Fresh basil, torn
- Balsamic glaze (the thick, drizzly kind — store-bought is totally fine)
- Salt & black pepper
Instructions
Step 1
First thing get your oven HOT like really hot around 475 F or 245 C. If you have a pizza stone toss it in there to heat up too. Let your dough just chill on the counter for 20 minutes or so it'll stop fighting you when you try to stretch it.
Step 2
This is our creamy base no tomato sauce needed. Just grab a bowl and stir the ricotta garlic a little olive oil salt and pepper together. Easy.
Step 3
Spread that ricotta mixture on the dough but leave a little room for a crust. Then just start layering stuff on. The mozzarella the chicken the peaches the onion. Just don't pile it too high or it can get soggy and nobody wants that.
Step 4
Pop it in the oven for maybe 10 or 15 minutes. You're just waiting for the crust to look all puffy and golden and the cheese is bubbly and melted. You'll know when it looks right.
Step 5
Alright dont skip this last part its super important. Once the pizza is out just let it breathe for a minute. Then rip up some fresh basil and scatter it over the top and hit it with that balsamic glaze. It totally makes the pizza.
Notes
Nutrition Information
Yield
4Amount Per ServingCalories 450