Nectarine Arugula Pizza with Balsamic Drizzle
This Nectarine Arugula Pizza with Balsamic Drizzle is exploding with flavors! Topped with diced onions, chicken, ricotta, nectarines, arugula, and a balsamic reduction this pizza couldn’t get any better! The flavors marry together for a beautiful combination that will keep you coming back for more!
I showed my Instagram followers this arugula pizza I made a few weeks ago. It was “build your own pizza” night at our house; I went for a unique and creative pizza. Gosh, was it goooooood!!!! I wrote down exactly what I did so that I could replicate it and take photos to show all of you how to achieve this homemade pizza.
If you’re making homemade pizza, you need a solid pizza dough recipe. This is my go-to pizza dough recipe. It’s fantastic! This pizza dough recipe yields 2-3 pizzas by the way. If needs be, you can refrigerate the leftover dough and use it for another night, or make breadsticks to go along with your pizza!
If you’d rather not make your own pizza dough, go ahead and buy some. It’ll work just as well!
How to make arugula pizza
To start, I place the diced onions, cooked chicken, maple syrup, and thyme in a pan. Cook this until the onions become translucent and are tender. (Pictured above). You’re going to set this aside for a few minutes while you roll out the pizza dough.
Roll the pizza dough into a large circle. I love a nice thin crust pizza, so I rolled mine to about 15 inches in diameter, give or take an inch.
Now comes the fun part. Add the grated mozzarella, kernels of corn, sliced nectarines, and dollops of ricotta. (Pictured above on the right).
I have a sure found weakness for ricotta on pizzas. I can’t get enough of it! My husband doesn’t love ricotta, but he LOVED it on this pizza. So don’t be shy with the ricotta!!
Once the pizza is baked and done, pull it out of the oven and sprinkle a generous amount of fresh arugula overtop.
Before serving, drizzle a balsamic reduction over the arugula pizza. This balsamic reduction is necessary! We’re talking finger-licking good! It adds the perfect end note to a beautiful symphony of flavors!
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This arugula pizza is so good! It's topped with basil pesto, onions, fresh corn, diced chicken, nectarines, ricotta, and arugula! It's a mouthful of flavors that come together beautifully!
- 14 oz pizza dough
- 2 teaspoons olive oil
- 1 yellow onion diced (about 1 1/4 cup)
- 1 chicken breast cooked and diced (will yield about 1 1/4 cups)
- 1/2 tablespoon real maple syrup
- 2-3 teaspoons fresh thyme chopped
- 1/4 cup basil pesto
- 3 nectarines sliced
- 3/4 cup arugula (more or less to your liking)
- 1 cup ricotta cheese
- 2 cups mozzarella cheese grated
- 1 ear of corn cut off the cob (about 3/4 cup)
- 1 cup balsamic vinegar
Preheat the oven to 450°F. Lightly brush a baking sheet with a couple teaspoons of olive oil. Set aside.
In a saute pan over medium heat, add the olive oil and onions. Cook until tender, about 5 minutes.
Add the diced chicken, maple syrup, thyme, and salt and pepper to taste. Cook for 2-3 minutes. Remove from heat and set aside.
Roll out the pizza dough to a thin crust pizza, about 14-15 inches round. Place on the prepared baking sheet.
Spread basil pesto evenly on the dough. Add the onion and chicken mixture overtop the pesto. Spread to evenly cover the dough, leaving about a quarter inch of dough around the edges for a "crust."
Top with grated mozzarella.
Add the corn and sliced nectarines to the pizza, and then dollop the ricotta in small chunks overtop the pizza.
Bake at 450°F for 12-16 minutes or until fully cooked. Mine took 15 minutes.
Remove from the oven and place arugula overtop. Salt and pepper the pizza to taste.
Drizzle balsamic reduction overtop right before eating.
In a small sauce pan, add 1 cup of balsamic vinegar. Simmer on stovetop for 15-18. minutes or until reduced by half. Remove from heat to cool. Mixture will thicken slightly once it cools. Store leftovers in an airtight container in the fridge.