Mediterranean Chicken Pizza with Balsamic Glaze

Mediterranean Pizza with Balsamic Glaze

Happy Valentine’s Day! This Mediterranean chicken pizza is easy to make, and it tastes delicious. It has lemony marinated chicken, crumbled feta, mozzarella, and roasted red peppers all topped with a balsamic glaze. This pizza is perfect for a romantic Valentine’s Day at home because it is easy to make but elegant enough to serve to your special someone. I found this recipe from Closet Cooking, and it was so good that I only made one small change. The Closet Cooking recipe calls for the chicken to be grilled, but it is currently -4ºF where I live, so going outside to use the grill was not an option. I used a cast iron skillet instead of the grill, but you can cook the chicken whichever way you prefer. The marinade for this recipe is crazy good, and I have used it in other recipes with great success. I hope you enjoy this delicious pizza as much as I did! ♥

Heart Pizza

Mediterranean Chicken Pizza with Balsamic Glaze Recipe

DifficultyBeginner

Yields1 Serving
Prep Time40 minsCook Time15 minsTotal Time55 mins

Chicken Marinade
 ½ lb Chicken Breast, pounded to even thickness
 1 Clove Garlic, minced
 ½ Lemon, juiced and zested
 2 tbsp Olive Oil
 ½ tsp Dried Oregano (2 tsp Fresh Oregano)
 ¼ tsp Salt
 ¼ tsp Pepper
 2 tbsp Vegatable Oil or Canola Oil
Balsamic Glaze
 ½ cup Balsamic Vinegar
 1 tbsp Brown Sugar
Pizza
 1 lb Frozen Pizza Dough, thawed and brought to room temperature
 2 tbsp Olive Oil
 2 Cloves Garlic, minced
 ½ tsp Dried Oregano (2 tsp Fresh Oregano)
 1 cup Mozzarella, shredded
 ½ cup Feta, crumbled
 1 Medium Roasted Red Pepper, sliced (6 oz Jar of Roasted Red Pepper)

Chicken
1

Place the chicken in a resealable bag or container with a lid. In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, oregano, salt, and pepper. Pour the mixture over the chicken, and toss to coat. Seal the bag or container and refrigerate for at least 30 minutes, up to overnight.

2

Heat a large skillet with two tablespoons vegetable oil or canola oil over medium-high heat. When the oil is shimmering (about 3 minutes) add the chicken to the hot pan, leaving room between each piece. Once the chicken is in the pan, do not touch it for 5-7 minutes. When the chicken is ready to flip, it should release from the pan easily without being stuck. Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

3

Remove the chicken from the pan and let rest for 5-10 minutes before slicing. Cut the chicken into long, thin strips going against the grain. Then, cut the strips into bite-size pieces.

Balsamic Glaze
4

In a small pan, heat the balsamic vinegar and brown sugar over medium-low. Slowly bring the mixture to a gentle boil, stirring occasionally. Then reduce to low and simmer for about 10 minutes. The glaze is ready when it has reduced by about 1/2 and coats the back of a spoon. The mixture should flow like syrup. The glaze will continue to thicken, so promptly remove from heat and transfer to a heat-safe dish to cool. Once the glaze has cooled, store it in an air-tight container in the refrigerator. If the glaze becomes too thick, bring it to room temperature and mix in 1-2 teaspoons of water until it becomes a syrupy consistency.

Pizza
5

Preheat oven to 500 degrees Fahrenheit and set rack to upper third position. Oil a pizza pan and sprinkle with cornmeal then set aside. Roll the dough out into a 13-inch circle on a lightly floured surface. Pull the bottom of the circle to a point then push the top middle inward to form the heart shape. Transfer the heart-shaped dough to the prepared pan.

Heart Shaped Pizza Dough

6

In a small bowl, mix together the olive oil, garlic, and oregano. Brush the olive oil mixture evenly over the pizza dough.

Heart Shaped Pizza Dough

7

Spread the shredded mozzarella, feta, chicken, and red pepper slices evenly over the pizza, leaving a 1-inch border around the edge. Bake for 10-15 minutes until crispy.

Pizza toppings

Ingredients

Chicken Marinade
 ½ lb Chicken Breast, pounded to even thickness
 1 Clove Garlic, minced
 ½ Lemon, juiced and zested
 2 tbsp Olive Oil
 ½ tsp Dried Oregano (2 tsp Fresh Oregano)
 ¼ tsp Salt
 ¼ tsp Pepper
 2 tbsp Vegatable Oil or Canola Oil
Balsamic Glaze
 ½ cup Balsamic Vinegar
 1 tbsp Brown Sugar
Pizza
 1 lb Frozen Pizza Dough, thawed and brought to room temperature
 2 tbsp Olive Oil
 2 Cloves Garlic, minced
 ½ tsp Dried Oregano (2 tsp Fresh Oregano)
 1 cup Mozzarella, shredded
 ½ cup Feta, crumbled
 1 Medium Roasted Red Pepper, sliced (6 oz Jar of Roasted Red Pepper)

Directions

Chicken
1

Place the chicken in a resealable bag or container with a lid. In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, oregano, salt, and pepper. Pour the mixture over the chicken, and toss to coat. Seal the bag or container and refrigerate for at least 30 minutes, up to overnight.

2

Heat a large skillet with two tablespoons vegetable oil or canola oil over medium-high heat. When the oil is shimmering (about 3 minutes) add the chicken to the hot pan, leaving room between each piece. Once the chicken is in the pan, do not touch it for 5-7 minutes. When the chicken is ready to flip, it should release from the pan easily without being stuck. Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

3

Remove the chicken from the pan and let rest for 5-10 minutes before slicing. Cut the chicken into long, thin strips going against the grain. Then, cut the strips into bite-size pieces.

Balsamic Glaze
4

In a small pan, heat the balsamic vinegar and brown sugar over medium-low. Slowly bring the mixture to a gentle boil, stirring occasionally. Then reduce to low and simmer for about 10 minutes. The glaze is ready when it has reduced by about 1/2 and coats the back of a spoon. The mixture should flow like syrup. The glaze will continue to thicken, so promptly remove from heat and transfer to a heat-safe dish to cool. Once the glaze has cooled, store it in an air-tight container in the refrigerator. If the glaze becomes too thick, bring it to room temperature and mix in 1-2 teaspoons of water until it becomes a syrupy consistency.

Pizza
5

Preheat oven to 500 degrees Fahrenheit and set rack to upper third position. Oil a pizza pan and sprinkle with cornmeal then set aside. Roll the dough out into a 13-inch circle on a lightly floured surface. Pull the bottom of the circle to a point then push the top middle inward to form the heart shape. Transfer the heart-shaped dough to the prepared pan.

Heart Shaped Pizza Dough

6

In a small bowl, mix together the olive oil, garlic, and oregano. Brush the olive oil mixture evenly over the pizza dough.

Heart Shaped Pizza Dough

7

Spread the shredded mozzarella, feta, chicken, and red pepper slices evenly over the pizza, leaving a 1-inch border around the edge. Bake for 10-15 minutes until crispy.

Pizza toppings

Mediterranean Chicken and Roasted Red Pepper Pizza

Let me know if you tried them by commenting below and using #prettyfoodblog on Instagram!

Mediterranean Pizza with Balsamic Glaze
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