Pesto Pizza with Balsamic Chicken and Peaches
Make your own pizza dough and homemade pesto according to the directions below, or make it easy on yourself and buy store bought dough and pesto instead. I reserve a bit of the balsamic marinade and drizzle over the pizza after cooking for an added delicious bite.
Servings 1 Pizza
Ingredients
- 2 chicken breasts
- ΒΌ cup of balsamic vinegar
- 2 tablespoons of olive oil
- 1 tablespoon brown sugar (either light or dark), or honey
- 1 teaspoon soy sauce
- 1 teaspoon fresh rosemary basil, or thyme, minced, plus more for garnish
- Kosher salt and freshly ground black pepper
- 3 peaches peeled, pitted and sliced
- 8 slices provolone cheese or about 1 cup of shredded provolone
- 1 cup pesto sauce (store bought) or recipe below
- Pizza dough store bought or recipe below
Instructions
- For the Balsamic Chicken
- Trim the chicken of any extra fat and place in a zip lock bag or shallow bowl. Whisk the rest of the ingredients together in a bowl and pour the marinade over the chicken. Refrigerate for an hour or up to overnight. Heat a skillet over medium heat and drizzle with olive oil. Add the chicken and cook, turning every few minutes, until the chicken reaches an internal temperature of 160 degrees F, about 15 minutes. Transfer to a plate and rest.
- To Assemble the Pizza
- Heat the oven to 475 degrees. Spread out the pizza dough into a circle and place on a pizza stone or peel. Brush the edges of the crust with olive oil and sprinkle with parmesan cheese. Spread the pesto thinly and evenly over the pizza dough and top with the provolone slices. Thinly slice the balsamic chicken and place over the pesto, and top with the peaches.
- Bake for about 10-12 minutes, or until pizza is golden brown and the cheese is bubbling. Slice the pizza then sprinkle with Parmesan cheese and herbs and serve.