I am not scared of fruit on sandwiches (such as this green apple panini, or this pear and brie cherry chipotle panini). I’m not scared of fruit in quesadillas. (That includes this quesadilla with red pear.) And I am DEFINITELY not scared of fruit on pizza. I love it! The sweet and salty flavor combinations can be such a delight. Of course there is the pineapple option. But here today is a little bit of PEACH with one of our favorites – goat cheese.
And don’t forget great balsamic flavor too!
PEACH & BALSAMIC GOAT CHEESE PIZZA
Serves 2-3
1 batch perfect pizza dough
1 cup balsamic vinegar
2 tablespoons olive oil
3/4 cup pizza sauce
4 ounces mozzarella, shredded
2 ounces goat cheese, crumbled
1 peach, sliced
1/2 cup basil, sliced
2 boneless, skinless, chicken breasts, cooked and shredded
Pour vinegar into a saucepan and allow to reduce on medium-low heat for 20 minutes.
Meanwhile, preheat oven to 450 degrees. Roll dough into a 1/4 inch thick rectangle shape. Drizzle olive oil and spread on dough with back of a spoon. Top with sauce. Sprinkle with mozzarella and goat cheese. Arrange peach slices and shredded chicken on top of cheese.
Top with basil. Drizzle reduction over pizza.
Bake for 8-10 minutes.
- 1 batch perfect pizza dough
- 1 cup balsamic vinegar
- 2 tablespoons olive oil
- ¾ cup pizza sauce
- 4 ounces mozzarella, shredded
- 2 ounces goat cheese, crumbled
- 1 peach, sliced
- ½ cup basil, sliced
- 2 boneless, skinless, chicken breasts, cooked and shredded
- Pour vinegar into a saucepan and allow to reduce on medium-low heat for 20 minutes.
- Meanwhile, preheat oven to 450 degrees.
- Roll dough into a ¼ inch thick rectangle shape. Drizzle olive oil on dough and spread with back of a spoon. Top with sauce.
- Sprinkle with mozzarella and goat cheese.
- Arrange peach slices and shredded chicken on top of cheese. T
- op with basil. Drizzle reduction over pizza.
- Bake for 8-10 minutes.
Adapted from Love and Olive Oil.
