Inexplicably, earlier this year Ella decided she didn’t like pepperoni anymore (maybe she’s worried about nitrates?).
Of course, Ani immediately followed Ella’s lead and now SHE refuses to eat pepperoni too.
Star will happily eat four pieces of any kind of pizza you give her, crust and all, so on pizza night, she definitely has favorite child status.
I’m taking it as an excuse to venture outside our normal pepperoni pizza routine and try out new recipes.
This one actually isn’t new – we’ve been making it for the last three or four years, and it’s just the BEST.
With the fresh strawberries and basil, it’s basically summer on a pizza crust. Bonus points if you grill it (which we didn’t because it didn’t even occur to me until it was too late).
Strawberry Balsamic Pizza with Chicken
(adapted from Annie’s Eats)
Makes 1 14-inch pizza
1 Tablespoons olive oil
½ yellow onion, sliced into half moons
¼ cup balsamic vinegar
½ cup strawberry jam
½ – 1 teaspoon sriracha, depending on how spicy you like things
½ batch pizza dough
1 cooked chicken breast, shredded or sliced
1 ½ cup shredded mozzarella cheese
½ cup sliced strawberries
½ cup grated Parmesan cheese
2 Tablespoons minced basil leaves
Preheat the oven to 500 degrees.
Heat the olive oil in a skillet over medium heat, add the sliced onion and stir to coat. Reduce heat to medium-low and let cook, stirring frequently, until the onions are soft and golden (about 15 minutes).
In a small saucepan over medium heat, bring the balsamic vinegar to a boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally, until it is reduced and thickened. Remove from heat and stir in jam and sriracha.
Roll out the pizza dough on a silipat liner or sheet of parchment paper. Spread the balsamic sauce in a thin later over the crust, then sprinkle on the mozzarella, followed by the carmelized onions, the chicken, and the strawberries. Finish with the Parmesan cheese and bake for about 8 minutes, until the cheese is bubbling and the crust is golden-brown.
Remove carefully, sprinkle the basil leaves on top, and serve.