Grilled Strawberry Chicken Ricotta Pizza

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Grilled Strawberry Chicken Ricotta Pizza


  • 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.


  • 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