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.