The fact that this particular recipe caused me to emerge from my blog hibernation should tell you that it must be something special. I made it one night for dinner and literally could not wait to make it again so that I could share it with you. In fact I was so excited about it that when I went home this past weekend, I insisted on making this for my mom and brother so that we could have the mutual experience of this pizza to rave about for the rest of the summer. Kind of like when something really funny happens but there is no one around to laugh with you, this pizza is best as a shared life experience.
I could tell that my mom was extremely skeptical of this unusual combination, and I can’t really blame her. If I hadn’t already made the pizza myself, I may have caved under the funny looks I received when I told her that sirachi was combine with balsamic vinegar and strawberry preserves to make the sauce. Luckily, I was confident in the fact that everyone would love this pizza, and went ahead with my plans. It did not disappoint. The balsamic vinegar and siracha make this just savory enough to call it dinner, and the strawberries and cilantro keep it fresh enough to make it feel like summer. My brother said that he had never had such a refreshing pizza. And since the dog got the last two pieces of this off the counter – apparently animals like it too. As strawberries are coming into season, make this, pair it with a strawberry Abita, and hope for some more 80 degree sunny days in May – it doesn’t get much better.
Stawberry Balsamic Chicken and Bacon Pizza
- 1/2 cup strawberry preserves or jam
- 1/4 cup balsamic vinegar
- 1 teaspoon sriracha chili sauce
- 1 ball prepared pizza dough
- 1/4 onion, thinly sliced
- ~1 cup cooked chicken, diced or shaved
- 4 slices applewood smoked bacon, cooked until crispy and then crumbled
- 4 oz shredded mozzarella cheese
- 1-2 oz finely shredded parmesan cheese
- 1/4 cup fresh cilantro, finely chopped
- 1/2 cup fresh cut strawberries, diced
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.
Spread the cooled strawberry sauce over the pizza top with chicken, bacon, sweet onion, mozarella and parmesean cheese, and 1/2 of the cilantro and 1/2 of the strawberries.
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 remaining fresh strawberries and cilantro. Serve hot.
I honestly had no idea what to expect from this pizza. I had a hundred different directions I was thinking of going with it and I was worried that by trying to combine too many different flavors, I would end up with a disaster. I put this on the menu for last week, but I think my fear of failure along with some good rationalization about NEEDING to have summer fun caused me to go out to eat 5 days last week. (In my defense I think that’s a personal record, plus once everyone buckles down with school, it will be at least a little bit harder to hang out ). Finally, I decided that I couldn’t let avocados, tomato, cilantro and limes go to waste, so I concocted this specialty.
Well as you can probably guess based on the fact that I am putting it on the food blog – I really liked this pizza! It was unique, fresh, flavorful and used up the leftover shrimp I had in the freezer. (I have a bad habit of buying shrimp and only using half the bag.) I also used some of the pizza dough I had frozen, which made this pretty easy to put together. I almost skipped adding the chipotle, but I’m so glad I didn’t because I think it made the meal. If you are a bacon lover, I think that could also be a nice flavor complement, but I felt like it had enough ingredients without it. The only part that takes some time is chopping, so I would recommend doing it at the beginning so you can just go “chop crazy” all at once. P.S. chopping veggies is a pretty awesome way to wind down!
Shrimp, Avocado and Tomato Pizza
- 1 pizza dough ball
- 6 cloves garlic, minced
- 3 T. olive oil
- 1 cup shredded mozzarella and/or provolone cheese
- 2 scallions, chopped
- 2 large tomatos, chopped and drained
- 1 teaspoon adobo sauce or 1 t. finely chopped chipotle peppers in adobo sauce
- 10-20 medium sized shrimp, peeled and deveined
- 1/2 cup chopped cilantro
- 1 avocado, diced
- Juice of 1/2 a lime
2. In a medium sauté pan add 1 T. olive oil and bring to medium-high heat. Add remaining 2 cloves of garlic and stir until fragrant. Then add the shrimp to the pan and stir for a 1-2 minutes.
A Spice is Nice Original.