Peach and Gorgonzola Chicken Pizza

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.

Yield: 4 servings (serving size: 2 pizza wedges and 1 1/2 teaspoons balsamic reduction)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 384
  • Fat: 12.5g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.3g
  • Carbohydrate: 42.5g
  • Fiber: 2.1g
  • Cholesterol: 46mg
  • Iron: 2.9mg
  • Sodium: 643mg
  • Calcium: 264mg

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. 1. Preheat oven to 400°.
  2. 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. 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.
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