Homemade pizza is one of my favorite cheater foods to cook. Sure you can make your own pizza dough and I am sure it will be even more impressive and amazing. Or you can go to the store, buy some perfectly delicious pre-made pizza dough and still come out with a pretty great meal…just with a lot less time and effort. Now don’t get me wrong, there are definitely advantages to making your own dough and if you have some time to spend in the kitchen by all means go for it, you are after all talking to the girl that insists on making her own ricotta. But for a meal that you can throw together after work, or a long day of anything, or just because you kind of forgot to plan ahead, store bought pizza dough is kind of a miracle. And this pizza is one of my personal favorites, it has that lovely salty bite from the cheese paired with the little sweetness of the pear that to me is an ideal flavor combo.
Whether you go the distance and make your own dough or be slightly lazy like me and buy it, you should pair this pizza with a big lush Merlot. Merlot is a big full bodied wine that mixes big, dark fruits with distinct notes of earth and because of that combinations of flavors within the wine it goes best with food that showcase a similar juxtaposition of flavors. Which is why is it a great match the with slightly sweet pear, the herbal bite of the sage and the saltiness of the chicken and smoked Gouda.
- 1 boneless, skinless chicken breast
- Pizza dough (homemade or store bought)
- 1 bosc pear, thinly sliced
- 4 ounces smoked Gouda, thinly shaved
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
Preheat a grill pan over medium high heat and preheat the oven to 400°F.
Season the chicken with salt and pepper and coat the pan with olive oil or cooking spray. Cook the chicken, about 5 minutes per side, until just barely cooked through. The chicken will finish cooking in the oven at the end so you don’t want to dry it out. Cut the chicken breast into thin slices and set aside.
Wipe down the same grill pan and return to medium high heat. Stretch the dough into a circle or oval that will fit on your grill pan. Cook the dough on the grill until bubbles start to form and it browns on the bottom, 1-2 minutes. Flip to cook the other side, another 1-2 minutes.
Transfer the crust to a backing sheet, drizzle with olive oil and use a pastry brush to coat evenly. Sprinkle on a little kosher salt and then assemble the pizza with the rest of the ingredients. Bake until the toppings have warmed through and the cheese is just beginning to melt. Cut and serve immediately.