1 t sriracha chili sauce, or any other chili sauce(chipotle would be yummy)
1 C diced or shredded chicken breast, from rotisserie chicken or left over chicken of any kind
½ C bacon, cut in
12 ounces shredded Italian blend cheese
¼ C fresh cilantro, finely chopped
¼ C fresh strawberries, diced
Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4-5 minutes, or until reduced to half the original volume and the mixture is thick and syrupy. Add strawberry preserves and sriracha chili sauce and mix well. Set aside to cool.
Pat or roll out pizza dough on a lightly floured surface to approximately a
Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a
Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter chicken, bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.
Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!
Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries.