Servings: 4 People
Equipment
Ingredients
- 1 ball pizza dough about 12–14 inches
- 1/2 cup roasted chicken shredded or chopped
- 1/3 cup white pizza sauce alfredo or garlic cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese grated
- 1/3 cup fresh cherries pitted and halved
- 2 tbsp red onion thinly sliced
- 1/4 cup balsamic vinegar for reduction
- 1 tsp olive oil
- Fresh basil leaves for garnish (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes. This ensures a crisp, restaurant-style crust.
- While the oven heats, make the balsamic reduction: in a small saucepan, simmer the balsamic vinegar over medium-low heat until it reduces by half and becomes syrupy (about 8–10 minutes). Set aside.
- On a lightly floured surface, roll out your pizza dough into a 12–14 inch round. Transfer it to a floured pizza peel.
- Brush the dough lightly with olive oil, then spread the white sauce evenly across the surface, leaving a 1-inch border for the crust.
- Sprinkle on the mozzarella and Parmesan cheeses as the base layer.
- Evenly distribute the roasted chicken, halved cherries, and sliced red onion over the cheese.
- Slide the pizza onto the preheated stone and bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.
- Remove from the oven and drizzle generously with balsamic reduction. Garnish with fresh basil if desired.
- Slice and serve hot.
Notes
- Fresh cherries are ideal, but you can use thawed frozen cherries if fresh aren’t available—just pat them dry first.
- Try goat cheese or gorgonzola in place of Parmesan for a sharper, tangier profile.
- Add crushed walnuts or pecans for extra texture.
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