Savoury balsamic chicken, funky aged provolone against a pesto backdrop that’s perfectly complimented by sweet and juicy farmers’ market peaches. And seriously, if you’ve never tried pesto and peaches together, you’ve been missing out!
1.Place the chicken in a zip lock bag or shallow bowl. Whisk the rest of the ingredients together in a bowl and pour the marinade over the chicken. Refrigerate for an hour or up to overnight.
2.Heat a hot pan over medium heat and drizzle with olive oil. Add the chicken and cook, turning every few minutes, until the chicken reaches an internal temperature of 160 degrees. Transfer to a plate and rest.
3.Heat the oven to 220 degrees. Spread out the pizza dough into a circle and place on a pizza stone or peel. Brush the edges of the crust with olive oil and sprinkle with parmesan cheese.
4.Spread the pesto thinly and evenly over the pizza dough and top with the provolone slices. Thinly slice the balsamic chicken and place over the pesto, and top with the peaches.
5.Bake for about 10-12 minutes, or until pizza is golden brown and the cheese is bubbling. Slice the pizza then sprinkle with parmesan cheese and herbs and serve.
2 chicken breasts
60ml of balsamic vinegar
2 tablespoons of olive oil
1 tablespoon brown sugar
1 teaspoon soy sauce
1 teaspoon fresh rosemary basil, or thyme, minced, plus more for garnish