Peach and Gorgonzola Chicken Pizza

By Jaclyn

Ingredients

• 1 (10-oz) prebaked thin pizza crust (such as Boboli)
• 1 tsp extra-virgin olive oil
• 1/2 c. (2 oz) shredded part-skim mozzarella cheese, divided
• 1 c. shredded cooked chicken breast
• 1/3 c. (about 1 1/2 oz) crumbled Gorgonzola cheese
• 1 medium unpeeled peach, thinly sliced
• 1/3 c. balsamic vinegar
• 2 tsp lemon juice
• 1/2 tsp honey
• 1 T Extra virgin olive oil
• 4 c. loosely packed arugula

Preparation

Step 1

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.

4. Toss 2 teaspoons lemon juice, and 1/2 teaspoon honey in a large bowl. Gradually whisk in 1 tablespoon Extra virgin olive oil. Add 4 cups loosely packed arugula. Toss gently. Serve on top of pizza.