Goodbye red sauce pizzas! After having this surprisingly delicious combination of peach, cheese, and chicken pizza (a recipe by Cooking Light), I have opened my eyes to all new possible ways of enjoying a pizza pie. Having the arugula on the top was like eating your pizza and salad at the same time… and it works! I have made this 3 times in the last month, I may never tire of it.
The recipe is by Cooking Light and calls for less cheese than what I used, but I can’t help myself… I like my pizza cheesy. It also teaches you how to reduce balsamic vinegar to make a thick syrupy glaze. I actually already had a bottle of Balsamic Vinegar Glaze in my cupboard (which I had bought by mistake) and was happy to find a recipe that calls for it. But after reading the instructions, I would imagine it would be very easy and quick to make the glaze. I wouldn’t eat this pizza without it, the balsamic really adds a wonderful flavor.
If you don’t have chicken already cooked, just put the raw chicken breast into a pot of simmering (low boil) water for about 10-15 minutes, or until no longer pink in the center. Let it cool. Take a fork and pull to shred it, or to save more time… just chop it up into tiny pieces. Do this while the pizza crust is cooking in the oven.
- 1 pizza dough (I use Trader Joes)
- 1 Tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1 chicken breast (cooked and shredded)
- 1/3 cup crumbled Gorgonzola cheese
- 1 large or 2 small peaches, thinly sliced
- 1/3 cup balsamic vinegar OR balsamic glaze
- a handful of Arugula Lettuce
- Preheat oven to 400.
- Roll out dough on floured surface. Transfer to prepared pizza pan or baking sheet. Brush on a little olive oil. Bake for about 10 minutes or until no longer wet looking. Remove from oven.
- Top pizza crust with half the mozzarella cheese, shredded chicken, peach slices, gorgonzola cheese, and then finally the last of the mozzarella.
- Bake for 10-12 minutes or until the crust looks a nice golden color.
- Meanwhile, if you are using balsamic vinegar… heat the vinegar in a small saucepan and heat on medium high for about 5 minutes. The idea is to reduce the vinegar until its a thick glaze. You can also buy this in glaze form (like I have).
- In a small bowl toss the arugula with very little olive oil and balsamic vinegar.
- When the pizza has finished baking, drizzle with the balsamic glaze. Top with arugula. Enjoy!
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4 (2 slices per person)