Fresh Peach and Gorgonzola Pizza
Makes 4 servings
Equipment you will need: cutting board, chef knife, pizza pan, small sauce pan
Do right away when you get home: action step 1
Preheat oven to: 400
1 medium peach 1. Wash peach under cold water and pat dry with towel. Cut
around the pit with sharp knife and twist to remove one half.
Remove the pit and thinly slice the peach halves. Set aside.
1 (10?ounce) prebaked thin pizza
1 tsp. extra?virgin olive oil
½ cup (2 oz.) shredded part?skim
1 cup shredded cooked chicken
1/3 cup crumbled Gorgonzola
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.
1/3 cup balsamic vinegar 3. Meanwhile, place vinegar in a small saucepan over mediumhigh
heat; cook until reduced to 2 tablespoons (about 5
minutes). Drizzle balsamic reduction evenly over cooked
pizza. Cut pizza into 8 slices.
Side items: Tossed salad with dressing
You can use canned peach slices instead of a fresh peach if out of season.
Rotisserie chicken works well for this recipe. Use leftover chicken for Walnut?Chicken Stir Fry or
for soup, sandwiches or salads throughout the week.
Shopping list: 1 medium peach OR 1 small can
peach slices in juice or light syrup
1 prebaked thin crust pizza crust
Shredded part?skim mozzarella
1 rotisserie chicken
Check for: Extra?virgin olive oil Balsamic vinegar
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