Chicken Nectarine Pizza with Balsamic Glaze

There was a time I didn't like pizza (what!?) - yep. Until I finally realized within the last few years that I just didn't like sub-par pizza. But if it's homemade and I can get creative - it is simply the best. I adapted this treasure from How Sweet It Is. It has fruit - but is definitely on the more savory side for those of you who are hesitant.

Crispy chieken, melty cheese, and sweet nectarines. Yum.

This past weekend the whole family was visiting in MN, so I made this for my little sis, big sis and her husband. And... dun dun DUN... everyone liked it! I did however leave one quarter onion-free as little sis is not a fan. My parents were out and had to miss this - but they will just have to make it on their own it was so good.
Wheat Basil Crust
makes one pizza

1 1/8 c warm water (100-105 degrees)

3 tsp active dry yeast

1 1/2 T honey

1 1/2 T olive oil

2 c all-purpose flour

1 c whole wheat flour

1 tsp salt

1 tsp dried basil

Olive oil to drizzle

1 tsp garlic powder

2 T parmesan cheese

Pizza Toppings

2 sweet onions, sliced (if you really love onions)

1 T butter

1 T brown sugar

1/2 c shredded mozzarella cheese (I used from a bag)

2 grilled boneless, skinless chicken breasts (or 4 chicken tenderloins)

1 ripe nectarine, thinly sliced

10-15 basil leaves, chopped (for top of dough pre-bake)

8 ounces fresh mozzarella, sliced
Directions
In a large bowl, combine water, yeast, honey and olive oil. Mix and let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, and dried basil, stirring with a spoon until the dough comes together but it still sticky. Knead dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

Preheat oven to 350F. (With about half an hour left, start working with the pizza topping ingredients - caramelized onions, chicken, and balsamic glaze.)

After the dough has risen, punch it down and place it back on the floured surface. Using your hands, form it into your desired shape (I put mine out on a baking stone - REALLY helped the crust crisp up). Let dough sit for a few minutes. Drizzle with some olive (~2 T), sprinkle with fresh basil, garlic powder, and parmesan cheese. Pop pizza into oven for 10 minutes to pre-bake the crust a little.

After pre-baking crust.

Half an hour before dough is done rising, start making your pizza toppings. Put fresh mozzarella into the freezer (if it is slightly frozen, it will slice easier - but not completely frozen). In a small saucepan, bring balsamic vinegar to a boil, reduce to a simmer 15-20 minutes or until reduced in volume to about 1/3 cup. Set aside to cool. While vinegar is simmering, in a pan caramelize onions with butter. Onions should be nice an browned. For last 30 seconds of cooking, mix in 1 T brown sugar and combine. Remove onions from pan and set aside.

In empty onion pan, fry up chicken with 1 T olive oil. Once chicken is cooked, slice into bite sized pieces. Next, thinly slice nectarine and slice fresh mozzarella cheese.

When pizza is done pre-baking, for the first layer, sprinkle grated mozzarella cheese (I cheated and used bag shredded mozzarella for the under layer). Next spread caramelized onions over top. Evenly distribute nectarine and chicken pieces. Lately, arrange fresh mozzarella over the top.

Ready for baking!

Bake the pizza for 25 minutes or until crust and cheese are both golden.

Once pizza is out of the oven, drizzle with balsamic glaze - or may be drizzled over eat piece individually.

This was a hit! ... I might be pizza obsessed now and since my vacation is drawing to an end, when I get back to IL, I'm picking up some farmer's market fresh goat cheese for a honey goat cheese pizza. To be continued...