Balsamic Chicken & Carmelized Onion Pizza

This pizza has a whole wheat crust, chicken cooked in balsamic vinegar and layered with carmelized onions and roasted garlic and drizzled with great quality balsamic to finish.

You will need:

• 1 1/2 tsp regular dry yeast (not instant)
• 1 1/2 cups warm water
• 2 tbsp honey
• 1 cup whole wheat flour
• 2 cup all purpose flour
• 1 tsp salt
• time- you need to leave the dough in the fridge 24 hours before baking.It's worth it. If you can't wait you will still have a good pie crust it's just better if you allow it the extra time to develop.

• 1 chicken breast
• 2 tbsp balsamic vinegar to marinate and 2 tbsp to toss over chicken once cooked
• 1 clove garlic - chopped fine
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp olive oil
• salt and pepper
• 1 head of garlic- roasted
• 1 large onion- chopped and cooked slowly in butter until carmelized
• 3-4 tbsp Boursin- french garlic/herb cream cheese
• best quality balsamic vinegar or balsamic glaze to finish (this is a thick reduced balsamic vinegar that you can buy or make

A pizza stone is the best investment you can make for exceptional pizza at home. They cost $10 and all you need to know is to heat them up for at least 30 minutes before using!

Step 1: make dough. In a large bowl add warm water, yeast and honey. Stir and wait 5 minutes to make sure that your yeast is activating (the yeast will float to the top and bubble) Then add flours and salt mixing in the bowl with a wooden spoon until it gets too stiff. Then remove all the contents of the bowl onto the counter. Knead the dough to incorporate all the flour and even adding more flour if the dough is still sticky and requires more. I like to knead the dough for approximately 5 minutes to make sure the dough is no longer sticky and it turns into a smooth dough. Place the dough in a greased bowl (I use olive oil) and cover with plastic wrap. Leave the dough in the fridge up to 24 hours to get best results.

Step 2: slice onion and fry in some olive oil and a sprinkle of salt. Fry on medium/low heat for 20-30 minutes until it slowly carmelizes and gets sticky. Set aside.

Step 3: take a head of garlic and slice in half, sprinkle with some olive oil and roast in oven wrapped in foil for 30 minutes at 350 until soft. Once cooled removed heads from paper and squish with a fork.

Step 4: place the chicken breast in a container and add 2 tbsp balsamic vinegar. Leave to marinate for 30 minutes.

Step 5: grill or pan fry or even roast the chicken breast in the oven. You are looking to cook the chicken before topping the pizza.

Step 6: once cooked, chop chicken and add additional balsamic vinegar, garlic, honey, Dijon mustard, lemon juice, olive oil and salt and pepper. Set aside.

You can do everything up to this point the day before making your pizza.

Remove dough from fridge and divide into 3 balls. Let come to room temperature.

Step 7:  Roll out pizza with a bit of flour on to parchment paper. I like my crust very thin. Add a layer of Boursin cheese,  then a layer of roasted garlic or you can blend them together and add a bit of milk to make the mixture more spreadable. Use this as your base sauce.

Step 8: add layer of  mozzarella cheese, chicken and then the carmelized onions. Bake at 475 degrees F for 8-10 minutes. You want the oven hot.The pizza and the parchment paper go directly on to the stone for a beautiful crust. If you don't have a pizza peel (a paddle) then place it on a flipped over cookie sheet and slide it on to the stone.When done you can pull it off the stone by grabbing the parchment and sliding the pizza onto the cookie sheet. Watch it for the last few minutes to prevent burning but, you want a nice crunchy crust. The parchment makes it easy to bake directly on the stone and doesn't make a mess in the oven or the stone. Nice easy clean up!

Step 9: finish with a drizzle of high quality aged  balsamic which is thick and sweet or you can buy a balsamic glaze.

Enjoy hot with a cold glass of beer!