SO GOOOOOD! It’s another sort of putzy recipe, but completely worth it. If you try no other new recipe this summer, you MUST do this one. The original recipe came from HowSweetItIs.com and we only changed it slightly. It suggests making your own pizza dough and has a recipe for that, but we just bought “dough-in-a-tube” from the refrigerator section in the grocery store and it turned out just fine. One word of caution about the balsamic glaze that goes on top: if you make it yourself make sure you are in a WELL ventilated area. This stuff is like mustard gas when you boil it! We had to vacate the house for a while. Only later did we discover that you can buy reduced balsamic vinegar in the store (sometimes it’s called balsamic glaze or balsamic vinegar reduction). Live and learn, I guess. The reduction was well worth the pain, though.
Grilled Chicken, Peach, Blackberry & Basil Pizza
Adapted from HowSweetItIs.com
- 1 Pillsbury pizza dough, uncooked
- 1 sweet onion, sliced
- 1 tablespoon butter
- 1 teaspoon brown sugar
- 4 garlic cloves, minced or pressed
- 2 tablespoons olive oil
- 1/2 cup grated mozzarella cheese + some extra
- 2 grilled boneless, skinless chicken breasts
- 1 ripe peach, thinly sliced
- 2/3 cups blackberries, coarsely chopped
- 10-15 basil leaves, chopped
- 1/3 cup balsamic glaze*
- Preheat oven to 375 degrees F.
- In a large, non-stick skillet cook butter, onions and a pinch of salt for 20 minutes over low heat, stirring occasionally.
- Stir in brown sugar and cook for 10 more minutes. Remove from heat and set aside.
- Roll out the pizza dough on a baking sheet and brush with garlic and olive oil. Add grated cheese, then chicken, peaches, blackberries, basil and onions. Add more mozzarella cheese on top.
- Bake for 25-35 minutes, or until the cheese is golden brown and melted. Serve with balsamic glaze.
*If you can’t find balsamic glaze in your grocery store you can make it easily by boiling 1½ Cups balsamic vinegar until it is reduced to 1/3 Cup. Just make sure you have extremely good ventilation.