HONEY MUSTARD CHICKEN AND PEAR PIZZA WITH HERB CHEESE AND ARUGULA

To make the dough, place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 8 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

While the dough is rising, combine all of the sauce ingredients in a large jar and shake vigorously to combine and emulsify.  Take ⅓ cup of the honey mustard sauce and place it in a large ziplock bag with the chicken breast.  Massage to coat and let the chicken marinade until your dough is ready.

Preheat pizza stone in a 425-degree oven for 30 minutes will you prepare the pizza and preheat your grill to 400 degrees.

Place the marinated chicken breast on the grill and cook for 3-4 minutes per side until grill marks form.  The chicken breast does not need to be completely cooked through as it will cook again on the pizza.  Let the chicken rest for 10 minutes and then slice against the grain.  If the slices are very large, cut in half to bite size pieces.

To make the pizza, take one ball of the dough and form into a 14” round.  Spread cornmeal on a pizza peel and arrange the dough on top.  Note – you can also make this pizza on a baking sheet if you do not have a stone or a peel.

Crumble the garlic and herb cheese evenly over the dough leaving ½” exposed around the edges.  Arrange the pear slices in concentric circles starting at the center and working your way to the edges.  Arrange the chicken on top of and between the pears slices.  Drizzle the remaining sauce over the chicken and pears, brushing some around the edge of the exposed crust.

Top evenly with the mozzarella, bacon, and red pepper flakes.

Slide the pizza onto the preheated stone and bake for 13-15 minutes until browned and bubbly.

Place the arugula in the center of the pizza and drizzle with the olive oil and lemon juice, tossing slightly to coat.

Cut into slices and DEVOUR the pear-fectly delicious pizza!