Peach and Gorgonzola Chicken Pizza

At first my husband said "Peaches??? On a PIZZA???" but this was truly outstanding. Using pre-cooked chicken meant it came together in a snap. And the balsamic reduction (be sure to use quality vinegar) deepened the flavor profile. We also liked the arugula salad as suggested: http://www.myrecipes.com/recipe/arugula-salad-50400000111972/. Will make again and again.

Very simple to do for a quick week night dinner. It's a regular in our dinner rotation during peach season.

My new husband loved it and so did I. The only thing I couldn't do was use the balsamic vinegar finish because I didn't have enough on hand. Nonetheless, it was a great combo of flavors-sharp, sweet and a bit of tang. I had found some Boboli individual crusts for $1.00 each on sale and used one gigantic fresh peach I already had, cooked up one chicken breast and found this to be a very cheap meal and tasty. The individual crust was quite large so when cut into four pieces was more than enough and had topping left over to make another one for lunches the next day. One we will make again.

I am stingy with giving out 5 stars but this one was close. I made as directed the first time as an appetizer for my wine club and got raves. The second time I didn't have a pizza crust on hand, so used a whole grain Naan bread. Also, as the peaches were very ripe, I drained the slices into a bowl and incorporated the juice into the balsamic reduction. Yummy!

Quick to assemble. Used rotisserie chicken for even faster prep. I froze the peach for about 20-30 minutes to make it easier to slice. Lastly, used about half the reduction and thought that was a satisfactory amount. Such delicious flavor! Highly recommended. Will definitely make again.