Pizza al Pollo Balsamico e Cipolle Caramellate

Pizza al Pollo Balsamico e Cipolle Caramellate ingredients

• 1 lb pizza dough
• 10 oz boneless, skinless chicken breast
• 3 tbsp olive oil
• 2 medium red onions
• 2 tbsp balsamic vinegar
• 1 tsp brown sugar
• 6 oz cremini mushrooms
• 1 clove garlic
• 10 oz crushed tomatoes
• 0.25 cup sun-dried tomatoes (oil-packed, drained)
• 7 oz fresh mozzarella
• 2 oz provolone cheese
• 1 tbsp fresh thyme leaves

How to make Pizza al Pollo Balsamico e Cipolle Caramellate

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside for at least 30 minutes.
2. To caramelize onions: Thinly slice the 2 medium red onions. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, for 20-25 minutes, until deeply softened and golden brown. Stir in 1 teaspoon of brown sugar and 1 tablespoon of balsamic vinegar during the last 5 minutes.
3. While onions caramelize, pat the 10 ounces of chicken breast dry. Season with salt and pepper. Heat 1 tablespoon of olive oil in another skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until fully cooked. Deglaze the pan with 1 tablespoon of balsamic vinegar, scraping up any browned bits. Let chicken rest, then slice or shred.
4. For the simple sauce, mince 1 clove of garlic. In a small bowl, combine the 10 ounces of crushed tomatoes with the minced garlic, a pinch of salt, and pepper. No need for extensive cooking, as it will bake on the pizza.
5. Sauté the 6 ounces of sliced cremini mushrooms in a small amount of olive oil until tender, about 5-7 minutes. Drain any excess liquid.
6. On a lightly floured surface, stretch or roll out the 1 pound of pizza dough into a 12-14 inch circle. Transfer to parchment paper or a cornmeal-dusted pizza peel.
7. Spread the simple tomato sauce evenly over the dough, leaving a border. Layer with 7 ounces of fresh mozzarella and 2 ounces of shredded provolone cheese.
8. Distribute the caramelized onions, sliced chicken, sautéed mushrooms, and 0.25 cup of drained sun-dried tomatoes over the cheese.
9. Carefully transfer the pizza to the preheated oven and bake for 14-20 minutes, or until the crust is golden and the cheese is melted and bubbly.
10. Remove from the oven, let rest for 2-3 minutes, then sprinkle with 1 tablespoon of fresh thyme leaves before slicing and serving.

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