• 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. 

Assembling the pizza

• 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 glaze overtop right before eating. You can also make your own balsamic glaze/reduction by following the instructions below.

Balsamic Reduction

• 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.