Gluten-Free Chicken Pizzettas

Gluten-Free Chicken Pizzettas
Staff Writer
Pillsbury

Drizzled in a sweet balsamic dressing, these pizzettas are sure to fill you up and make a perfectly tangy dish for warmer weather.

Click here to see 101 Ways to Cook Chicken

4
Servings
459
Calories Per Serving
Deliver Ingredients

Ingredients

For the balsamic syrup

  • 1/2  Cup  balsamic vinegar
  • 1/4  Cup  packed brown sugar
  • 1/4  Cup  water

For the pizzettas

  • container Pillsbury gluten-free, refrigerated pizza crust dough
  • 2  Tablespoons  extra-virgin olive oil
  • 2  Cups  cooked and shredded chicken breast
  • peaches, sliced thin
  • small red onion, sliced thinly
  • 2  Tablespoons  torn basil
  • 1/2  Cup  crumbled bleu cheese
  • 1  Cup  baby arugula leaves
  • Salt and pepper, to taste

Directions

For the balsamic syrup

Pour all of the ingredients into a small saucepan and simmer over medium-high heat until reduced by half, about 10 to 12 minutes. Cool to room temperature. Use 2 tablespoons syurp for the recipe, saving the remaining syrup in the refrigerator for another use. 

For the pizzettas

Preheat the oven to 425 degrees. Grease 2 cookie sheets.

Divide the dough into 4 pieces. Roll out 2 dough pieces onto each cookie sheet and stretch into 8-inch rounds. Brush ½ tablespoon of the olive oil onto each dough round. 

Divide the chicken, peaches, and red onion evenly among the dough rounds. 

Bake for 10 to 12 minutes until the crust is golden brown. Remove from the oven and top with the basil, bleu cheese, and arugula. Drizzle each pizza with the balsamic syrup, salt, and pepper. 

Nutritional Facts

Total Fat
13g
19%
Sugar
26g
29%
Saturated Fat
8g
33%
Cholesterol
7mg
2%
Carbohydrate, by difference
75g
58%
Protein
11g
24%
Vitamin A, RAE
134µg
19%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
36µg
40%
Calcium, Ca
152mg
15%
Choline, total
16mg
4%
Fiber, total dietary
2g
8%
Folate, total
29µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
224mg
32%
Selenium, Se
13µg
24%
Sodium, Na
437mg
29%
Water
137g
5%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.