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Peach and Gorgonzola Chicken Pizza

Peach and Gorgonzola Chicken Pizza
Photo: Iain Bagwell; Styling: Cindy Barr
Total time 20 mins
Yield

4 servings (serving size: 2 pizza wedges and 1 1/2 teaspoons balsamic reduction)

Ditch the tomato sauce and give pizza a makeover by topping with chicken, fresh peach slices and Gorgonzola cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.

Ingredients

  • 1 (10-ounce) prebaked thin pizza crust (such as Boboli)
  • Cooking spray
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
  • 1 cup shredded cooked chicken breast
  • 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
  • 1 medium unpeeled peach, thinly sliced
  • 1/3 cup balsamic vinegar

Nutrition Information

  • calories 384
  • fat 12.5 g
  • satfat 4.9 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 24.3 g
  • carbohydrate 42.5 g
  • fiber 2.1 g
  • cholesterol 46 mg
  • iron 2.9 mg
  • sodium 643 mg
  • calcium 264 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400° for 11 minutes or until crust browns.

  3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. Cut pizza into 8 wedges.