Sunday, August 19, 2012

Peach and Gorgonzola Chicken Pizza

My children love fruit.  I love the summer when they can eat their fill of peaches, plums, watermelon, and berries.  Although I always give them fruit at breakfast, I've been trying to incorporate it into dinner too.....since they're not the biggest veggie eaters.  Our family loves pizza and I'm always trying out new pizza recipes.  I can't remember the last time that I had a pizzeria slice of pizza!  My son enjoyed this pizza but he loves cheese of all kinds.  I made half of a plain pizza for my daughter, my non-cheese loving child.  My husband and I loved this pizza!  The tang of the gorgonzola with the sweetness of the peaches and balsamic reduction was delicious!  I'm definitely going to be making this again.  I only had one piece of the pizza and my husband "accidentally" took the piece I was saving for lunch the next day to work with him for his lunch. 
Peach and Gorgonzola Chicken Pizza
recipe from Cooking Light, May 2011

1 refrigerated pizza dough
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

1. Preheat pizza stone in oven to 400°.

2. Shape pizza dough to desired shape and thickness. Place on heated pizza stone 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.

Family Rating: 2 thumbs up.

1 comment:

  1. This sounds amazingly good...and adventurous, too!