Preheat your oven to 475°F (245°C) and coat a baking sheet lightly with cooking spray or drizzle some olive oil.

Roll or press out your whole wheat pizza dough into a 10–12 inch round and transfer it onto the prepared baking sheet.

In a mixing bowl, combine ½ cup of ricotta cheese with pesto and spread this mixture evenly over the pizza dough.

Sprinkle the shredded mozzarella cheese generously over the ricotta layer to create a gooey texture.

Layer the cooked and shredded chicken breast evenly across the mozzarella, followed by the thinly sliced peaches.

Bake the pizza in your preheated oven for 10–15 minutes until the crust is golden-brown and the cheese is bubbly.

Remove from the oven, sprinkle with fresh ground black pepper, layer the arugula and torn basil leaves, and drizzle with balsamic glaze before serving.