I had a brain freeze this week on what kind of recipe to post in my column. I went to my local Cenex for some coffee and asked the nice lady behind the counter what she would like to see (since she is a loyal reader of this column) and she suggested to find a pizza recipe.
Well, thank you loyal reader, here is one I found from myrecipes.com that I hope you will enjoy. (It’s not your ordinary pizza.)
Peach and Gorgonzola Chicken Pizza
- 1 (10-ounce) pre-baked thin pizza crust 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 or crumbled Feta 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.
Yield: 4 servings