Marinated Mini Heirloom Tomato, Sun-Dried Tomato, Chicken and Burrata Pizza



1 store bought ball of fresh pizza dough
1 16-ounce container of mini heirloom tomatoes
4 tablespoons sun-dried tomatoes (not in oil)
1 tablespoon olive oil, plus more for brushing onto crust
1/2 tablespoon balsamic vinegar
3 cloves garlic, minced
pinch of kosher salt
pinch of red pepper flakes
1-1/2 cups low-fat shredded mozzarella cheese
1 cup chicken breast, cut into bite size pieces
1 ball of burrata
basil for garnish
flour, for board


  1. Place tomatoes in a dish to marinate. Drizzle with olive oil, balsamic, minced garlic, pinch of kosher salt, and pinch of red pepper flakes. Mix well with hands.
  2. Put dough on a cutting board with a couple tablespoons of flour and let rise for 30 minutes (as per package instructions).
  3. Preheat oven to 425 degrees.
  4. Stretch dough to fit on large pizza pan and bake for 10 minutes.
  5. Brush crust with olive oil and top with mozzarella, chicken and tomatoes. Bake an additional 15 minutes.
  6. Add burrata and basil and serve.


Until next time, Kris