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Grilled Chicken and Bartlet Pear Pizza

4 Foster Farms boneless, skinless chicken breasts
1/2 cup olive oil, divided
1 can (15-1/4 ounce) or 4 California Bartlett pears, peeled
4 Tbsp minced garlic, divided
4 Tbsp each fresh chopped basil, Italian parsley, cilantro, oregano, rosemary, chives, thyme, divided
4 Tbsp sea salt, divided
coarse corn meal as needed
1 loaf frozen yeast bread, thawed
1 1/2 cups Gorgonzola cheese, crumbled
1 1/2 cups each shredded fontina, Asiago and mozzarella cheeses

Marinate chicken in 1/4 cup olive oil, juice from canned Bartlett pears, 2 tablespoons garlic, 2 tablespoons each of chopped herbs and 2 teaspoons salt for one hour. Remove from marinade and grill about 5-7 minutes per side, or until done. Let cool; cut into 1-inch pieces.
Preheat oven to 450 degrees F. Sprinkle 12 to 14-inch pizza pan or stone with coarse corn meal. Roll thawed dough into a 12 to 14-inch circle and transfer to pan. Mix Gorgonzola, fontina, asiago and mozzarella cheese with remaining olive oil, garlic, herbs and salt. Spread cheese mixture over dough. Top with chopped chicken and pears. Bake 20-25 minutes, until pizza is done and browned on bottom.


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Summer Fun Tip:
California Pears

• Ripen California Bartlett pears in a bowl at room temperature.

• Green and firm pears will take 4-6 days to ripen at room temperature.

• Pears turning from green to yellow are ready to eat in 2-3 days.

• When pears are golden yellow, they are at their ripest, juiciest, most flavorful stage. At this point, place your California Bartletts in the refrigerator and hold for up to a week.

• Pears are an excellent source of dietary fiber (4 grams) and are a good source of vitamin C
and potassium.