This pizza gets its savory wings thanks to a fresh, green pesto and thinly sliced balsamic chicken that goes with summer’s best, sweet peaches and provolone to create a pizza that’s worth every bite. 
There are very few things I could eat every day without getting tired of them. Pizza is one of those foods, only I don’t eat it every day, because unfortunately I don’t have the resilient and forgiving metabolism of Chrissy Teigen (and her cookbook is great!). For a long time now, my go-to pizza toppings have been pepperoni, mushrooms, and green peppers. But that’s comfy pizza—the kind you eat too many slices of, in your pajamas, on the couch, after a long day. Or even more likely, after a long night. When I want fancy pizza though, I always welcome deviations. I try to embrace what’s in season. Sometimes it’s a white pie with bacon, potatoes, Swiss chard, and rosemary in the fall, or garlicky, lemony roasted broccoli with Italian sausage and goat cheese in the winter. But one of my favorite slices is a summery one, inspired by a pizza I had several years ago at a cute little café in Raleigh, N.C., called Zest. It featured pesto, balsamic-marinated grilled chicken, provolone cheese, peaches, and a sprinkling of parmesan for good measure. It’s so good you stop in between bites and close your eyes every couple of minutes. The flavor profile may seem a bit odd, but I swear it works. Savory balsamic chicken, and slightly funky aged provolone sit against a zippy pesto backdrop and are the perfect complements to those sweet and juicy farmers’ market peaches. And seriously, if you’ve never tried pesto and peaches together, you’ve been missing out and are in for a treat! But these stone fruit beauties won’t be around for too much longer, so enjoy them while you can—preferably on this fancy pizza, which you can even eat too many slices of, in your pajamas, on the couch, after a long day. 
Acerca de la receta
Y ahora, volviendo a Heidi… When Hayley gave me this recipe last year, she included a delicious looking recipe for a simple, homemade pizza dough made with a bit of whole wheat flour added in. I’ve included it in the recipe below, but if you aren’t into making your dough or simply don’t have the time, you can often pick it up at your grocery store deli counter, or use my favorite, foolproof DeLallo pizza dough kit. Being the ambitious cook Hayley is, she also makes her own pesto. You could certainly follow her lead, or purchase a good quality store-bought brand (I like Kroger’s Private Selection Basil Pesto or DeLallo’s Basil Pesto). 
In this recipe, Hayley provides the recipe for the balsamic chicken, that makes enough for two breasts, but you’ll likely only need one. All the better for meal planning, save the other one for lunch the next day. I reserved some of the marinade (never re-use chicken marinade!) to drizzle on my pizza and oh my word! It could have been the cherry on the sundae. For herbs in this recipe and to top the pizza, I used a combination of rosemary, basil and thyme, not because you need them all, but simply because I have a bounty of them in my garden. Use one, two or more depending on your taste. And peaches. Fresh, perfectly ripe and not too soft peaches are key to a perfectly peachy pizza. If you have a pizza stone, use it! Sadly, the other night mine broke after making calzones so I used this non-stick pizza platter instead. It worked fine, but the bottom crust just wasn’t quite as crisp. Si haces esta receta, ¡házmelo saber! Deja una calificación ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ en esta receta abajo y deja un comentario, toma una foto y tag me on Instagram
Ingredientes
- 2 pechugas de pollo
- 1 cucharada de azúcar moreno (claro u oscuro) o miel
- 2 cucharadas de aceite de oliva
- 1 cucharadita de salsa de soja
- Sal Kosher y pimienta negra recién molida
- Masa de pizza (, comprada en la tienda o receta a continuación)
- 3 melocotones (, pelados, deshuesados y cortados en rodajas)
- 1 cucharadita de romero fresco (, albahaca o tomillo, picado, más para adornar)
- ¼ taza de vinagre balsámico
- 1 taza de salsa pesto (, (comprada en la tienda) o receta a continuación)
- 8 lonchas de queso provolone (, o aproximadamente 1 taza de provolone rallado)
Instrucciones
- Para el pollo al balsámico
- Elimine la grasa sobrante del pollo y colóquelo en una bolsa con cierre hermético o en un cuenco poco profundo. Bata el resto de los ingredientes en un bol y vierta la marinada sobre el pollo. Déjelo en la nevera durante una hora o toda la noche. Calentar una sartén a fuego medio y rociarla con aceite de oliva. Añada el pollo y cocínelo, dándole la vuelta cada pocos minutos, hasta que alcance una temperatura interna de 160 grados F, unos 15 minutos. Páselo a un plato y déjelo reposar.
- Para montar la pizza
- Caliente el horno a 475 grados. Extienda la masa de pizza en forma de círculo y colóquela sobre una piedra para pizza o una paleta. Unte los bordes de la masa con aceite de oliva y espolvoréelos con queso parmesano. Extienda el pesto fina y uniformemente sobre la masa de pizza y cubra con las lonchas de provolone. Corte el pollo al balsámico en lonchas finas, colóquelas sobre el pesto y cubra con los melocotones.
- Hornear durante unos 10-12 minutos, o hasta que la pizza esté dorada y el queso burbujeante. Corta la pizza en porciones, espolvorea con queso parmesano y hierbas y sirve.
