Pesto Pizza com Frango Balsâmico e Pêssego
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. 
Sobre a Receita
E agora, de volta à 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. Se você fizer esta receita, por favor me avise! Deixe um ⭐️⭐️⭐️⭐⭐️️ nesta receita abaixo e deixe um comentário, tire uma foto e tag me on Instagram
Ingredientes
- 1 colher de chá de molho de soja
- 3 pêssegos (, descascados, sem caroço e cortados)
- 2 colheres de sopa de azeite de oliva
- 8 fatias de queijo provolone (, ou cerca de 1 chávena de provolone ralado)
- 1 xícara de molho pesto (, (loja comprada) ou receita abaixo)
- ¼ taça de vinagre balsâmico
- 2 peitos de frango
- 1 colher de chá de alecrim fresco (, manjericão, ou tomilho, picado, mais para guarnecer)
- 1 colher de sopa de açúcar mascavo (, (claro ou escuro), ou mel)
- Massa de pizza (, loja comprada ou receita abaixo)
- Sal Kosher e pimenta preta moída na hora
Instruções
- Para a Galinha Balsâmica
- Apare o frango de qualquer gordura extra e coloque-o num saco com fecho de correr ou numa tigela rasa. Bata o resto dos ingredientes juntos numa tigela e verta a marinada sobre o frango. Refrigerar durante uma hora ou até de um dia para o outro. Aqueça uma frigideira em fogo médio e regue com azeite de oliva. Adicione o frango e cozinhe, virando a cada poucos minutos, até que o frango atinja uma temperatura interna de 160 graus F, cerca de 15 minutos. Transfira para um prato e descanse.
- Para Montar a Pizza
- Aqueça o forno a 475 graus. Espalhe a massa de pizza em círculo e coloque sobre uma pedra de pizza ou casca. Pincele as bordas da crosta com azeite e polvilhe com queijo parmesão. Espalhe a pesto fina e uniformemente sobre a massa de pizza e cubra com as fatias de provolone. Corte o frango balsâmico em fatias finas e coloque por cima do pesto, e por cima com os pêssegos.
- Asse por cerca de 10-12 minutos, ou até que a pizza esteja dourada e o queijo esteja borbulhando. Corte a pizza em fatias e depois polvilhe com queijo parmesão e ervas e sirva.
