Peach and Gorgonzola Chicken Pizza

Peach and Gorgonzola Chicken Pizza Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
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.
4

Worthy of a special occasion

Yield:

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

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Hannah Klinger,

May 2011
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