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.
¼cupof balsamic vinegar
2tablespoonsof olive oil
1tablespoonbrown sugareither light or dark, or honey
1teaspoonfresh rosemarybasil, or thyme, minced, plus more for garnish
Kosher salt and freshly ground black pepper
3peachespeeled, pitted and sliced
8slicesprovolone cheeseor about 1 cup of shredded provolone
1cuppesto saucestore bought or recipe below
Pizza doughstore bought or recipe below
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.
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