Grilled Strawberry Chicken Ricotta Pizza

Ingredients

• 1 Cappello's Naked Crust
• 1/2 cup balsamic vinegar
• 3 tablespoons brown sugar
• 2 chicken breasts cut in half lengthwise
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/3 cup shredded gouda
• 1/2 cup ricotta cheese
• 1 cup strawberries, diced
• To make the balsamic glaze:
• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
• Bring to a boil, then reduce heat to low, and continue to simmer until glaze is reduced by half, about 20 minutes.
• Store excess in the refrigerator.

Instructions

• Whisk together the oil, balsamic vinegar, garlic, Italian seasoning and salt.
• Coat the chicken in the marinade, cover and chill for at least an hour or up to overnight.
• Turn grill to medium, coat the grates with oil and cook the chicken for 5-7 minutes per side. Remove from heat and set aside.
• When cool to the touch, dice the chicken.
• Sprinkle the gouda onto the pizza then add the ricotta on pizza in dollops about 2 tbsp in size.
• Top with strawberries and chicken.
• Grill for 11-15 minutes or until the crust is crisp and the cheese is very melty.
• Remove from the grill and drizzle with the balsamic glaze.

Kids Can Do

• Measure out ingredients for balsamic glaze and marinade
• Add toppings to pizza
• Drizzle the glaze