May 14, 2020


For the marinade
3 tbsp Traditional Dark Balsamic Vinegar
1 tbsp Garlic Olive Oil
1 1/2 tbsp honey
1 clove garlic minced
1/2 tsp kosher salt
1/2 tsp black pepper


For the pizza
1 lb boneless, skinless chicken breasts
1 tbsp honey
2 tbsp Traditional Dark Balsamic Vinegar
2 flatbread pizza crusts or 1 large pizza crust
8 oz ball fresh mozzarella
2 tbsp Garlic Olive Oil
2 cloves garlic minced
2 handfuls fresh baby spinach
2 oz blue cheese crumbled
Balsamic reduction for drizzling


Combine marinade ingredients in a large sealed bag with chicken breasts. Marinate for at least an hour or overnight if possible. Preheat oven to 425 degrees. Preheat skillet to medium high heat or indoor grill to high heat. Cook chicken breast 7 minutes per side. Let rest for 5 minutes and then dice into small bite-sized pieces. Combine honey and Traditional Dark Balsamic Vinegar in a medium bowl and add diced chicken. Toss to coat. Brush flatbread or pizza crust with Garlic Olive Oil and minced garlic. Top with slices of the mozzarella and the chicken. Bake pizza for 10 minutes. Remove from oven, add spinach, and bake for an additional 5 minutes. Top with blue cheese and drizzle liberally with balsamic reduction. Enjoy!

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