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

Ready in
45 m
4
Servings
571
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

  • 1 container Pillsbury gluten-free, refrigerated pizza crust dough
  • 2 Tablespoons extra-virgin olive oil
  • 2 Cups cooked and shredded chicken breast
  • 2 peaches, sliced thin
  • 1 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. 

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.

Nutritional Facts

Total Fat
24g
37%
Sugar
23g
N/A
Saturated Fat
7g
36%
Cholesterol
87mg
29%
Protein
33g
66%
Carbs
54g
18%
Vitamin A
76µg
8%
Vitamin B12
0.5µg
8.5%
Vitamin B6
0.7mg
33.8%
Vitamin C
4mg
7%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
9%
Vitamin K
15µg
19%
Calcium
188mg
19%
Fiber
3g
11%
Folate (food)
33µg
N/A
Folate equivalent (total)
189µg
47%
Folic acid
92µg
N/A
Iron
3mg
18%
Magnesium
61mg
15%
Monounsaturated
11g
N/A
Niacin (B3)
14mg
70%
Phosphorus
345mg
49%
Polyunsaturated
4g
N/A
Potassium
497mg
14%
Riboflavin (B2)
0.3mg
20.3%
Sodium
723mg
30%
Sugars, added
13g
N/A
Thiamin (B1)
0.4mg
24.3%
Trans
0.3g
N/A
Zinc
2mg
14%