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Gluten-Free Chicken Pizzettas


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


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


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.