It is Friday! That means pizza night!! Well, I think it does for some people. That wasn’t really a thing growing up at my house, but I wouldn’t be sad to have pizza weekly. Friday normally means takeout & DVR which is pretty awesome to me.
This pizza started with some leftover grilled chicken. I figured we’d use it on salad or it could become burrito filling or whatever. It alllmost became my regular BBQ chicken pizza, but I’ve made several BBQ pizza variations before as a doughy BBQ pizza and as a bubble up BBQ one. The chicken would also have been good as this pizza with pesto, ricotta, and red peppers.
3/4 cup marinara sauce
6 oz mozzarella cheese, shredded
2 marinated grilled chicken breasts
1 large tomato, sliced
6 oz fontina cheese, cut into chunks
10 sprigs of asparagus, cut into 3rds or 4ths
balsamic reduction (optional)
Preheat oven and pizza stone (if using one) to 400 degrees.
Spread pizza dough onto pizza stone, poke a few holes with a fork, and bake for 10 minutes.
Remove from the oven and top with marinara, mozzarella, tomato slices, chicken, and chunks of fontina.
Return to the oven for another 10-15 minutes.
Remove from the oven and top with asparagus.
Let sit for 5 minutes.
Drizzle balsamic reduction on top.
Slice and enjoy!
I didn’t listen to my own advice to let it sit for 5 minutes. Cheese tries to jump ship if you don’t give it a second to let it sit. Look how oozy that cheese is!
The pizza has a fresh feeling from the tomatoes and super thin asparagus yet decadent from the abundance of cheeses and chicken. The balsamic reduction is just what this pizza needs. It is sweet but tangy and it ties all the toppings together.
The leftover chicken made the assembly pretty quick. If the asparagus had been thicker I might have roasted it while the dough was pre-cooking. I wanted to shave it, but it was seriously so thin. I reduce balsamic vinegar occasionally. It lasts awhile and becomes delightfully thick and sweet.