Can I use canned or frozen peaches?

Absolutely. While nothing beats peak-season fresh peaches, you can use well-drained canned or thawed frozen peaches—just pat them dry to prevent sogginess.

How do I keep my pizza crust crispy?

Bake on a preheated pizza stone or steel if possible, and brush the crust with olive oil. Also, don’t overload with toppings or sauce.

Do I have to marinate the chicken overnight?

Not at all. Even 30 minutes infuses a lot of flavor, but if you plan ahead, marinating overnight gives extra depth.

What if I don’t have provolone cheese?

No worries! Mozzarella, fontina, or even Monterey Jack will melt beautifully. You could even mix and match to use up what’s in your fridge.

Pesto Pizza with Balsamic Chicken and Peaches Recipe

Ready for a pizza that’s way beyond the ordinary? This Pesto Pizza with Balsamic Chicken and Peaches will absolutely blow you away with its unexpected combination of flavors—herby pesto, gooey melty cheese, juicy peaches, and that irresistible tang from the balsamic-marinated chicken. Best of all, it’s super quick to prepare and just right for even your busiest weeknights! Trust me, once you try this, you’ll crave it again and again.

Why You’ll Love This Recipe

Quick & Effortless: With a little marinating ahead of time, you can have this colorful gourmet pizza on your table in about 30 minutes.
Unbeatable Flavor Combo: Sweet, savory, tangy, herby, and just a hint of creamy richness—this pizza covers it all!
Perfect for Any Season: When peaches are in their prime, this is a must. But even off-season, the contrast of flavors still works beautifully.
Impressive Yet Simple: Looks straight out of a fancy restaurant, but you don’t need chef-level skills.

Ingredients You’ll Need

Here’s what makes this pizza such a standout, along with tips for the best results:

Chicken Breasts: The base for savory, juicy slices. Pound them lightly for quicker, even cooking.
Balsamic Vinegar: Adds tang and depth for marinating the chicken. Quality matters—use the best you can find!
Olive Oil: For the marinade and brushing the crust. Extra-virgin brings extra flavor.
Brown Sugar or Honey: Balances the acidity of the vinegar. Either works—pick your favorite for a hint of sweetness.
Soy Sauce: Just a splash for umami and a deeper flavor. Don’t skip it!
Fresh Herbs (Rosemary, Basil, or Thyme): Aromatic notes that make the dish brighter. Mix and match, or use what’s on hand.
Kosher Salt & Black Pepper: To season both your chicken and to taste on the pizza.
Peaches: Ripe, juicy slices give the pizza its signature sweetness. If you can’t peel easily, blanch them briefly in hot water!
Provolone Cheese: Melts beautifully and has a subtle, creamy flavor. Use sliced or shredded—both work perfectly.
Pesto Sauce: Store-bought or homemade, it’s the flavor backbone. Spread thinly for balance.
Pizza Dough: Your favorite ready-made or homemade. Room temperature dough is easier to stretch!
Parmesan Cheese & Extra Herbs: For finishing and a punch of flavor. Never too much parmesan, in my opinion!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feel like shaking things up? You totally should:

Other Fruits: Try thinly-sliced nectarines or plums if peaches aren’t available.
Different Cheeses: Mozzarella, fontina, or even goat cheese can sub for provolone.
Vegetarian: Leave out the chicken, double up the peaches, and add prosciutto-style plant-based slices if you wish.
Nutty Finish: Garnish with toasted pine nuts or walnuts for extra crunch!

How to Make Pesto Pizza with Balsamic Chicken and Peaches

Marinate & Cook the Chicken

Trim your chicken breasts and let them bathe in a quick marinade—balsamic vinegar, olive oil, brown sugar or honey, a splash of soy, your chosen herbs, and generous seasoning. Let those flavors soak in (even a quick 30 minutes helps, but overnight is fabulous). Then, sear the chicken in a hot skillet until cooked through and juicy. Rest and slice thinly.

Prepare the Pizza Base

Crank up your oven to 475°F. Prep your pizza dough by stretching it into a circle—it doesn’t have to be perfect! Place it on a preheated stone or a baking sheet. Brush the edges with olive oil and sprinkle with parmesan for a chance at those golden, crispy crust bubbles.

Top Your Pizza

Spread the pesto evenly over the dough. Arrange provolone cheese all around so every bite gets its gooey share. Top with thin slices of that tasty balsamic chicken, then scatter the fresh peach slices over everything.

Bake & Finish

Bake in the blazing oven for 10-12 minutes, just until the edges are crisp and the cheese is bubbling and golden in spots. Once out, shower the hot pizza with more parmesan and extra fresh herbs before slicing.

Pro Tips for Making the Recipe

Room temperature dough stretches easier and bakes up crispier.
Let the chicken rest after cooking so juices stay locked in—slice right before topping.
Don’t overcrowd the pizza with peaches—space them for the perfect sweet bite in every slice.
Try using a pizza stone for extra-crispy bottom crust.
Fresh herbs on top right after baking take this pizza from good to next-level amazing.

How to Serve

This pizza is truly the star of any mealtime. Serve slices hot, straight from the oven, with an extra drizzle of olive oil and a sprinkle of flaky sea salt if you like. Pair it with a simple green salad—arugula dressed with lemon works wonders—or a chilled glass of sauvignon blanc or rosé. And if you’re feeling extra, a handful of toasted nuts or a few dollops of ricotta on top make it pure heaven.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any slices left, wrap them up and stash in the fridge. The flavors stay bold and vibrant for 2-3 days.

Freezing

Not ideal for the peaches, but you can freeze just the cooked chicken if you want to get ahead. Assemble fresh when you’re ready.

Reheating

Reheat slices in a hot oven or toaster oven for best results—it revives the crust and melts the cheese without making everything soggy. Avoid the microwave which softens the crust.

FAQs

Can I use canned or frozen peaches?

Absolutely. While nothing beats peak-season fresh peaches, you can use well-drained canned or thawed frozen peaches—just pat them dry to prevent sogginess.
How do I keep my pizza crust crispy?

Bake on a preheated pizza stone or steel if possible, and brush the crust with olive oil. Also, don’t overload with toppings or sauce.
Do I have to marinate the chicken overnight?

Not at all. Even 30 minutes infuses a lot of flavor, but if you plan ahead, marinating overnight gives extra depth.
What if I don’t have provolone cheese?

No worries! Mozzarella, fontina, or even Monterey Jack will melt beautifully. You could even mix and match to use up what’s in your fridge.

Final Thoughts

If you’re looking to seriously upgrade your pizza night with minimal effort, this Pesto Pizza with Balsamic Chicken and Peaches is the way to go. It’s simple, flavorful, and guaranteed to spark excitement at your table. Enjoy baking, and don’t hesitate to put your own spin on this recipe—you might just create your new favorite!