4 boneless, skinless California chicken breasts
1/2 cup olive oil, divided
1 can (15-1/4 ounce) Bartlett pears, juice reserved; pears cut into 1/2-inch chunks
4 tablespoons minced garlic, divided
4 tablespoons each fresh chopped basil, Italian parsley, cilantro, oregano, rosemary, chives, thyme, divided
4 teaspoons sea salt, divided
coarse corn meal, as needed
1 loaf frozen yeast bread, thawed
1-1/2 cups Gorgonzola cheese, crumbled
1-1/2 cups each shredded fontina, Asiago and mozzarella cheeses
Marinate chicken in 1/4 cup olive oil, juice from canned Bartlett pears, 2 tablespoons garlic, 2 tablespoons each of chopped herbs and 2 teaspoons salt for one hour. Remove from marinade and grill about 5-7 minutes per side, or until done. Let cool; cut into 1-inch pieces.
Preheat oven to 450 degrees F. Sprinkle 12 to 14-inch pizza pan or stone with coarse corn meal. Roll thawed dough into a 12 to 14-inch circle and transfer to pan. Mix Gorgonzola, fontina, Asiago and mozzarella cheeses with remaining olive oil, garlic, herbs and salt. Spread cheese mixture over dough. Top with chopped chicken and pears. Bake 20-25 minutes, until pizza is done and browned on bottom.
Second Place, Chicken Traditions with Flair
Developed by: Linda Young, Petaluma, California
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