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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peach and Gorgonzola Chicken Pizza Recipe

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This recipe for Peach and Gorgonzola Chicken Pizza is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 oz) prebaked thin pizza crust (such as Boboli)
Cooking spray
1 tsp. extra-virgin olive oil
½ cup (2 oz) shredded part-skim mozzarella cheese, divided
1 cup shredded cooked chicken breast
⅓ cup (about 1½ oz) crumbled Gorgonzola cheese
1 medium unpeeled peach, thinly sliced
⅓ cup balsamic vinegar
Directions:
Directions:
1. Preheat oven to 400º.

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 ¼ cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining ¼ cup mozzarella. Bake at 400º 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe can be thrown together relatively fast (especially with a premade crust). The most time-consuming part is cooking the chicken and shredding it (if you don't go the rotisserie chicken route). It is also pretty light, even though it is pizza.

 

 

 

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