Description
This gourmet Pesto Pizza with Balsamic Chicken and Peaches brings together sweet, tangy, and savory flavors on a crispy crust. Juicy balsamic-marinated chicken, ripe peaches, and gooey provolone combine with aromatic pesto for a show-stopping pizza perfect for summer entertaining or a special weeknight dinner.
Ingredients
Units
Scale
For the Balsamic Chicken
- 2 chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon brown sugar (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, to taste
For the Pizza
- Pizza dough (store bought or homemade)
- 1 cup pesto sauce (store bought or homemade)
- 8 slices provolone cheese or 1 cup shredded provolone
- 3 peaches, peeled, pitted, and sliced
- Olive oil, for brushing
- Parmesan cheese, for sprinkling
Instructions
- Marinate the Chicken: Trim any extra fat from the chicken breasts and place them in a zip lock bag or shallow bowl. In a separate bowl, whisk together balsamic vinegar, olive oil, brown sugar (or honey), soy sauce, minced herbs, salt, and pepper. Pour the marinade over the chicken. Seal and refrigerate for at least 1 hour or up to overnight to allow the flavors to infuse.
- Cook the Chicken: Heat a skillet over medium heat and drizzle with a little olive oil. Remove chicken from the marinade and cook, turning every few minutes, until the internal temperature reaches 160°F (about 15 minutes). Transfer the cooked chicken to a plate to rest before slicing thinly.
- Prepare the Oven and Dough: Preheat your oven to 475°F (245°C). On a floured surface, stretch or roll out the pizza dough into a circle and transfer it to a pizza stone or baking sheet lined with parchment paper. Brush the edges with olive oil and sprinkle with parmesan cheese for extra flavor and crunch.
- Assemble the Pizza: Spread the pesto sauce thinly and evenly over the prepared dough, leaving a border at the edges. Arrange the provolone slices over the pesto. Top with the thinly sliced balsamic chicken and then the peach slices.
- Bake the Pizza: Place the assembled pizza in the oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling and melted.
- Finish and Serve: Remove the pizza from the oven. Sprinkle with additional parmesan cheese and freshly chopped herbs (if desired). Slice and serve warm.
Notes
- Homemade or store-bought pesto and dough can be used according to your preference and time available.
- Try using mozzarella, fontina, or goat cheese for variation.
- If peaches are out of season, nectarines or plums are great substitutes.
- For extra crispiness, preheat your pizza stone in the oven.
- Allow the chicken to rest before slicing to retain its juices.
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 320
- Sugar: 9g
- Sodium: 640mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 42mg
