This might be the prettiest dish I have ever made! This meal idea came about because I wanted to use the fresh basil we had just started growing in our kitchen. In the summer, I love making bruschetta using garden fresh tomatoes and basil, so why not put it on a pizza?! Wow, the results were incredible!
This recipe involves several parts, but they are all simple and they come together quickly to create an unbelievably delicious pizza that you’ll want to make over and over again!
The first time I made this recipe I cooked and diced chicken breast, but the second time I just shredded a store bought rotisserie chicken. The pizza was scrumptious with both chicken options, but the shredded rotisserie chicken did cut down on a lot of cook and prep time.
If you are looking for a fun meal idea, this is it! The fresh basil, tomatoes, and mozzarella make this a classic summer recipe. The dish is light enough that it will not leave a heavy feeling in your stomach, but filling enough to be an entire meal.
If you do not plan to eat the entire pizza in one setting (my husband and I split this into two nights), just make up half of the tomato/basil mixture, saving the other half for the next night, and only put on the half you plan to eat. Wrap the leftover pizza without the tomato/basil mixture or balsamic glaze in plastic wrap and store in the fridge until ready to eat. When ready, place the pizza back onto a pan. Reheat at 325 degrees for 15 minutes or until warmed through. Top with saved tomato/basil mixture and balsamic glaze.
This pizza is great on its own or paired with a side salad.