What's For Dinner: Peach and Gorgonzola Chicken Pizza

This recipe appeared in my inbox a few weeks ago.  I get a lot of recipes in my email, but generally they go straight to either archive or trash.

This one intrigued me,  I'm not sure why, but I kept it in my inbox.  And put it on my menu plan for last week.

And?  Totally worth saving!

Peach and Gorgonzola Chicken Pizza
Makes 4 servings

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.

Is this something you would try?  What changes would you make?

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