Pesto Pizza with Balsamic Chicken and Peaches

Pesto Pizza with Balsamic Chicken and Peaches

This delightful pizza combines the savory depth of pesto with juicy balsamic chicken and sweet, seasonal peaches. It’s a perfect way to use up summer peaches and enjoy a unique and flavorful pizza experience.

Ingredients:

• For the balsamic chicken:
  • 2 boneless, skinless chicken breasts
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar (or honey)
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh rosemary, minced (or basil, thyme)
  • Salt and freshly ground black pepper
• For the pizza:
  • 1 ball pizza dough (store-bought or homemade)
  • 1 cup pesto sauce (store-bought or homemade)
  • 3 peaches, peeled, pitted, and thinly sliced
  • 8 slices provolone cheese (or 1 cup shredded provolone)
  • Fresh basil leaves, chopped (for garnish)
  • Parmesan cheese (for garnish)

Cooking Guide:

1. Marinate the chicken: In a bowl, whisk together balsamic vinegar, olive oil, brown sugar, soy sauce, rosemary, salt, and pepper. Add chicken breasts and coat them evenly in the marinade. Let sit for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Preheat the oven: Preheat your oven to 475°F (245°C). If using a pizza stone, preheat it in the oven as well.
3. Cook the chicken: Heat a grill pan or skillet over medium heat. Sear the chicken breasts for 4-5 minutes per side, or until cooked through. Let the chicken cool slightly, then slice thinly.
4. Assemble the pizza: Roll out the pizza dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a pizza peel or baking sheet. Spread the pesto evenly over the dough, leaving a 1-inch border around the edge.
5. Top with cheese and toppings: Layer the provolone cheese over the pesto. Arrange the sliced peaches on top of the cheese. Finally, distribute the sliced chicken evenly over the pizza.
6. Bake the pizza: Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Garnish and serve: Remove the pizza from the oven and garnish with chopped fresh basil and a sprinkle of Parmesan cheese. Slice and serve immediately.

Tips:

• For a richer flavor, use homemade pesto for this recipe.
• If you don’t have a pizza stone, you can bake the pizza on a baking sheet lined with parchment paper.
• Peaches are a seasonal ingredient, but you can substitute them with other fruits like nectarines, plums, or even pears.
• Experiment with different cheeses! Goat cheese, mozzarella, or a blend of Italian cheeses would also work well on this pizza.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven until warmed through.