Name: The Stone Barn's The Modena
Prep time: 20 min
Yield: Three 13-inch pizzas
Ingredients: 3 cups cooked chicken cut into 1/2-inch cubes; ½ cup Balsamic Marinade (recipe follows); 2 tablespoons olive oil; 2 cloves garlic, minced; The Stone Barn's Pizza Dough crusts (see Recipe Center) or desired crusts; ¾ cup finely chopped Vidalia onion or other sweet onion; 3 cups sliced fresh mushrooms, sautéed*; ¾ cup trimmed and coarsely chopped fresh sugar snap peas or asparagus; ¾ cup crumbled feta cheese (3 ounces)

*

To saute mushrooms, heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add mushrooms. Cook and stir for 6 to 8 minutes or until mushrooms are tender and browned and most of the liquid has evaporated.

Balsamic Marinade

Ingredients

½ cup balsamic vinegar
2 – 3 cloves garlic, minced
1 tablespoon Dijon-style mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups olive oil

Directions

Step 1

In a medium bowl, combine balsamic vinegar, garlic, Dijon-style mustard, salt and freshly ground black pepper. Using a wire whisk, slowly add olive oil in a thin, steady stream, whisking continually (mixture will thicken as you whisk). Makes 2 cups.

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The Stone Barn's The Modena