Chicken Arugula Pizza with Balsamic Glaze

Pizza lovers, rejoice! This semi-homemade chicken arugula pizza is your ticket to a handcrafted gourmet pie without leaving home. Thanks to a ready-made crust, this recipe rivals any pizzeria, and it’s seriously so simple!

Imagine a thin-crust personal pan pizza topped with classic pizza sauce, melty mozzarella, juicy morsels of chicken, rich pancetta, savory onions, a sweet, tangy balsamic glaze, and fresh arugula –the fresh, peppery crunch adds a little something extra to tie it all together. 

Whether you’re making it for dinner during the week or a cozy date night in, rest assured, this balsamic-glazed chicken arugula pizza recipe delivers. My husband took one bite and gave it two thumbs up. From ingredient tips, easy-to-follow steps, and other helpful insights, this post covers it all because making a specialty pizza at home doesn’t have to be stressful. 

Recipe features

• Prep now, bake later. You can prepare the toppings and balsamic glaze in advance. This way, all you have to do on pizza night is assemble, bake, and serve.
• Chicken pizza for beginners. Topping a pre-made crust with premium ingredients gives it that artisanal feel without the fuss.
• Well-balanced meal. You get a generous dose of protein, greens, and healthy fats in every slice, thanks to the feel-good ingredients.

Ingredients you’ll need

• Stonefire 8.5″ thin pizza crusts. A great pizza starts with a great crust! These bake up crispy and hold the toppings well, but you can use any store-bought crust, including flatbreads like pita or naan or even a cauliflower crust for a low-carb/gluten-free option. Just keep an eye on the bake time on the package instructions. 
• Pizza sauce. I highly recommend making San Marzano Pizza Sauce, but store-bought sauce also works just fine.
• Mozzarella. You can use pre-shredded mozzarella. However, shredding it fresh from a block makes all the difference when it comes to that melty restaurant-style cheese pull. 
• Chicken breast. Chicken breast provides a flavorful, protein-packed topping. Aim for chopping the chicken into even ½-inch pieces, so they cook quickly but stay juicy, 
• Onion. They caramelize with the pancetta, adding a sweet, savory depth to the pizza. Yellow onions work best, but you can substitute sweet onions, red onions, or shallots if that’s what you already have. 
• Pancetta. This gives the pizza a salty, crunchy contrast. Prosciutto or bacon would also be great here. 
• Olive oil. I use high-quality EVOO to brown the chicken, onion, and pancetta. You can also drizzle it over the crust before baking for extra depth of flavor.
• Arugula. I love the fresh, peppery kick arugula adds, but if you’re not a fan, baby spinach, mixed greens, or even torn basil leaves would also be perfect on this pizza. 
• Seasonings. I season the pizza with coarse salt and fresh cracked black pepper. If you like a little heat, add a pinch of red pepper flakes.
• Balsamic glaze. You can find this premade at most grocery stores near the vinegar or condiments, but if you’ve got 10 minutes, homemade balsamic glaze tastes so much better (see my step-by-step below). 

How to make chicken arugula pizza

Step 1: Preheat and prep. Preheat your oven to 425°F. In the meantime, dice the chicken, onion, and pancetta. 

Step 2: Brown the chicken. Heat the olive oil in a large pan over medium heat. Once the oil starts to shimmer, add the chicken and cook it, stirring often, until it is no longer pink. 

Step 3: Sauté the onions and pancetta. Add the onions and pancetta and continue cooking, stirring occasionally, until the onions are soft, the pancetta is crispy, and the chicken is fully cooked. Cover the pan and set it aside. 

Step 4: Assemble the pizza and bake. Spread a thin, even layer of pizza sauce, followed by a layer of shredded mozzarella, on the crust, then bake it on a baking sheet until the crust is golden and slightly crisp, about 8 minutes.

Step 5: Cool, add toppings, and serve. Give the pizza a minute or two to cool, then top it with the chicken mixture, arugula, balsamic glaze, salt, and freshly cracked black pepper before slicing.

How to make balsamic glaze for pizza

Once you see how easy this is, you’ll never return to the store-bought balsamic glaze for pizza. Here’s how to make it:

• Heat a cup of balsamic vinegar in a small saucepan over medium heat. Stir in 1-2 tablespoons of sugar, honey, or maple syrup if you like it a little sweeter. 
• Once it starts to bubble, reduce the heat and gently simmer, uncovered, stirring occasionally, until it is reduced by about half and becomes syrupy. Let the glaze cool for a few minutes before using it (or storing it for later). 

Recipe tips and FAQs

• Don’t overload the crust. It may be tempting to pile on the toppings, but less is more! A light layer of sauce, cheese, and toppings keeps the crust from getting soggy.
• Give the pizza time to cool a bit before topping with arugula. If it’s too hot, the greens will wilt too much. You want them to stay fresh with a little bit of crunch.

Variations

• Not feeling red sauce? Try basil pesto, a creamy Alfredo sauce, or even a thin layer of olive oil with minced garlic to keep things light and fresh.
• Try different cheeses. Mozzarella is classic, but a touch of gorgonzola, goat cheese, fontina, or Parmesan adds a salty finish, taking it to the next level of gourmet goodness.
• Customize the veggies. Consider adding sautéed mushrooms, roasted red peppers, marinated artichokes, or sun-dried tomatoes for extra flavor, color, and nutrition.

Serving suggestions 

This chicken arugula pizza with balsamic glaze is a satisfying meal on its own, but if I’m feeding a crowd, I like serving it with a big salad –something simple like a mixed green salad with creamy balsamic, caprese salad, or copycat Olive Garden salad. 

To round things out, try pairing your pizza with roasted broccoli, grilled asparagus, or a light soup like spicy gazpacho or Italian artichoke soup with chicken.

Storing and freezing

Storing: Store leftover pizza with balsamic glaze in an airtight container in the fridge for 2-3 days. Avoid reheating it in the microwave –instead, reheat slices in a toaster oven or a skillet to bring back that crisp crust.

Freezing: Wrap leftover balsamic chicken pizza slices in foil or plastic wrap, then place them in a freezer-safe bag and freeze for up to 2 months. Note that arugula doesn’t freeze well and will wilt, so it’s best to scrape it off the pizza before freezing it. You can always add a fresh handful after reheating.

More pizza recipes

• High Protein Cottage Cheese Pizza Bowl
• Easy 10-Minute Pepperoni Flatbread Pizza Recipe
• Easy BBQ Chicken Flatbread Pizza
• Air Fryer English Muffin Supreme Pizza
• Easy Low Carb Pizza Chicken

If you love this semi-homemade chicken pizza recipe with arugula and balsamic glaze, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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