Peach and Gorgonzola Chicken Pizza

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

Total: 20 MINUTES


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


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.

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