Sweet Peaches, Provolone and Chicken Pizza
For the KIJU chicken marinade:
2 chicken breasts
¼ cup of KIJU Organic Mango Orange juice
2 tablespoons of olive oil
1 tablespoon brown sugar (either light or dark), or honey
1 teaspoon soy sauce
1 teaspoon fresh basil (minced), plus more for garnish
Kosher salt and freshly ground black pepper
For the pizza assembly:
3 peaches, peeled, pitted and sliced
8 slices provolone cheese
1 cup pesto sauce (store bought)
Pizza dough (store bought)
- Trim the chicken of any extra fat and place in a zip lock bag or shallow bowl. Whisk the rest of the ingredients together in a bowl and pour the marinade over the chicken. Refrigerate for an hour or up to overnight. Heat a skillet over medium heat and drizzle with olive oil. Add the chicken and cook, turning every few minutes, until fully cooked, about 15 minutes. Transfer to a plate and rest.
- Heat the oven to 475 degrees. Spread out the pizza dough into a circle and place on a pizza stone or peel. Brush the edges of the crust with olive oil and sprinkle with parmesan cheese. Spread the pesto thinly and evenly over the pizza dough and top with the provolone slices. Thinly slice the chicken breasts and place over the pesto, and top with the peaches. Brush with olive oil. Bake for about 10 minutes, or until the cheese is bubbling. Sprinkle with some parmesan cheese and fresh herbs to serve.