Balsamic Strawberry Pizza with Chicken, Sweet Onion and Applewood Smoked Bacon
1/2cupstrawberry preserves or jam
1teaspoonsriracha chili sauce(or other chili sauce on hand)
1ball prepared pizza dough, this recipe or store-bought
1/4onion, thinly sliced
1grilled chicken breast, cut into bite-sized pieces
4slicesapplewood smoked bacon, cut in 1 inch pieces, cooked and drained
1cupshredded Italian blend cheese
1/4cupfresh cilantro, finely chopped
1/4cupfresh strawberries, diced small
Place the pizza stone in the lower middle of the oven and preheat to 500?F.
Bring the balsamic vinegar to a boil in a small saucepan. Reduce the heat and simmer until reduced to half and mixture thickens, about 4 to 5 minutes. Stir in the strawberry preserves and chili sauce. Mix well; set aside to cool.
Roll out the pizza dough to a 12 or 14-inch circle. Transfer to a piece of parchment paper lightly dusted with cornmeal. (For me, it's easier to pat the dough into it's circle while already on the parchment paper.)
In a small bowl, combine the chicken with 2 tablespoons of the balsamic-strawberry mixture and stir to coat all chicken. Spread the rest of the sauce over top of the pizza dough, leaving about a 1-inch border around the edge.
Sprinkle 3/4 cup of cheese evenly over the sauce. Scatter the chicken, bacon and sweet onion over the cheese to distribute evenly. Sprinkle with remaining cheese.
Transfer the pizza with the parchment paper onto the hot pizza stone and bake for 8 to 10 minutes, or until the cheese is melted and the crust is golden. Remove from the oven and let cool slightly for 1 to 2 minutes. Top with the fresh strawberries and cilantro. Serve hot.