1 (10-oz) thin prepared pizza crust
4 cloves garlic, finely chopped
1 shallot, finely chopped
2 teaspoons fresh rosemary leaves, finely chopped
1 cup fresh (or frozen) peaches, thinly sliced
1 lb boneless, skinless chicken breasts
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 (8-oz) package Deli mozzarella cheese pearls
1/4 cup roasted shelled pistachios, finely chopped
- Preheat oven to 400°F. Place pizza crust on baking sheet. Chop garlic, shallot, and rosemary. Peel and pit peaches, then slice thinly. Cut chicken into 1/2-inch cubes (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with 1/2 teaspoon salt and pepper. Add 1 tablespoon oil to pan, then add chicken; cook 2–4 minutes, stirring occasionally, and until chicken is 165°F.
- Combine in small saucepan: garlic, shallots, butter, remaining 1 tablespoon oil, and 1/4 teaspoon salt. Cook and stir 2–3 minutes, over medium heat, until garlic is softened.
- Brush pizza crust with butter mixture; top with peaches, chicken, and cheese, then sprinkle with rosemary. Bake 20–25 minutes, until cheese melts and crust browns. Chop pistachios; sprinkle over top of pizza. Slice and serve.