I don't have any words to describe this pizza. It was amazing, magnificent, and us at Food and the City completely devoured it.
It gave us all sorts of the feels, and we pretty much declared it the best thing we've eaten all month. Maybe even all summer?
Not that you need another excuse (or any excuse for that matter) to eat pizza, but here's one more for you!
Balsamic Chicken And Pesto Pizza
1lb Pizza Dough
1/2 cup basil pesto
1 cup mozzarella cheese, shredded
2 boneless, skinless chicken breasts
1/3 cup balsamic vinegar (+ an additional 1/2 cup if topping with a balsamic reduction like we did!)
Pour 1/3 cup balsamic vinegar over your chicken breasts and allow them to marinate for 1/2 an hour. Preheat your oven to 425, and heat your grill pan on a medium-high flame. Grill chicken for 3-4 minutes on each side or until cooked through and no longer pink in the center. Transfer for a plate and allow chicken to rest for 5 minutes.
Roll out your pizza dough onto a greased baking sheet then spread on basil pesto. Sprinkle on your mozzarella cheese, then chop up your chicken breasts to add to the pizza. Bake in the oven for 10-15 minutes or until crust is baked through.
Top it off with a drizzle of a balsamic reduction (simmer vinegar in a saucepan on medium-low heat for 10 minutes, or until it becomes syrupy), and enjoy!