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!
1chicken breastcooked and diced (will yield about 1 1/4 cups)
1/2tablespoonreal maple syrup
2-3teaspoonsfresh thymechopped
1/4cupbasil pesto
3nectarinessliced
3/4cuparugula(more or less to your liking)
1cupricotta cheese
2cupsmozzarella cheesegrated
1ear of corncut off the cob (about 3/4 cup)
balsamic glazefor topping, optional
Instructions
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.