Balsamic Strawberry Pizza
Balsamic Strawberry Pizza: a unique take on a classic dish!
Pizza is a universally beloved food, with endless variations and toppings to satisfy any cravings. However, have you ever tried a fruity twist on this favored dish? Say hello to balsamic strawberry pizza!
This pizza may seem unconventional, but don’t let that deter you from giving it a try. The tangy, slightly sweet taste of the balsamic vinegar pairs perfectly with the succulent strawberries, creating a flavor explosion in your mouth.
To make this fruit-forward pizza, preheat the oven to a very high heat and place a baking sheet or pizza stone in the oven.
Make the balsamic strawberry sauce by reducing down balsamic vinegar, adding strawberry jam and a touch of sriracha chili sauce. Very easy!
Combine the shredded chicken with a bit of the strawberry sauce and set it aside.
Roll out the dough into a 14-inch circle. It doesn’t have to be exact…a rustic look is more authentic, in my opinion! Place the dough on a piece of parchment paper that sits on the flipped-over side of a baking pan.
Now, start to layer:
- Spread sauce over the stretched dough, leaving a one-inch border.
- Scatter the chicken over that.
- Place some Italian cheese over.
- Scatter bacon and onions on top.
- Add more cheese.
Slid the parchment and pizza onto the hot sheet pan in the oven and bake the whole she-bang (what is that word all about?) until the cheese is bubbly and the crust is golden brown.
Once baked, let it sit for a couple of minutes, sprinkle diced strawberries and cilantro over and slice it! Enjoy this wonderful pizza!
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Balsamic Strawberry Pizza
Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
- 1/2 cup strawberry jam or preserves
- 1/4 cup balsamic vinegar
- 1 tsp sriracha chili sauce
- 1 ball your favorite pizza dough or a purchased ball of dough
- 1 cup diced or shredded chicken breast from rotisserie chicken or left-over chicken of any kind
- 1/2 cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained
- 1/2 cup thin sliced sweet onion
- 12 ounces shredded Italian blend cheese
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh strawberries, diced small
Instructions
Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450°F.
Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and Sriracha and mix well. Set aside to cool.
Pat or roll out pizza dough on a lightly floured surface to approximately a 14-inch circle. Shape does not have to be perfect; this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.
Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.
Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.
Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 10-12 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!
Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!
Recipe by The Cafe Sucre Farine
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