Gluten-Free Pizzettas with Chicken, Peach, Blue Cheese and Arugula

These salad topped pizzettas will make an easy, fresh summertime dinner!

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  • prep time 30 min
  • total time 45 min
  • ingredients 12
  • servings 4
 

Ingredients

Balsamic Syrup

1/2
cup balsamic vinegar
1/4
cup packed brown sugar
1/4
cup water

Pizzettas

1
container Pillsbury™ Gluten Free refrigerated pizza crust dough
2
tablespoons extra-virgin olive oil
2
cups shredded cooked chicken breast
2
peaches, sliced thin
1
small red onion, sliced thin (half moons)
2
tablespoons fresh basil, torn into small pieces
1/2
cup crumbled blue cheese
1
cup baby arugula leaves
Salt and pepper to taste

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Pour Balsamic Syrup ingredients into small saucepan, and simmer over medium-high heat until reduced by half, 10 to 12 minutes. Cool to room temperature. Use 3 tablespoons syrup for recipe, saving remaining syrup in refrigerator for another use.
  • 2 Preheat oven 425°F. Grease 2 cookie sheets.
  • 3 Divide dough into 4 pieces. Roll out 2 dough pieces on each cookie sheet into 8-inch rounds. Brush 1/2 tablespoon olive oil on each dough round.
  • 4 Divide chicken, peaches and red onion evenly among dough rounds.
  • 5 Bake 10 to 12 minutes or until crust is golden brown. Remove from oven, and top with basil, blue cheese and arugula. Drizzle each pizza with part of the 3 tablespoons balsamic syrup, and season with salt and pepper.
  • 1 Pour Balsamic Syrup ingredients into small saucepan, and simmer over medium-high heat until reduced by half, 10 to 12 minutes. Cool to room temperature. Use 3 tablespoons syrup for recipe, saving remaining syrup in refrigerator for another use.
  • 2 Preheat oven 425°F. Grease 2 cookie sheets.
  • 3 Divide dough into 4 pieces. Roll out 2 dough pieces on each cookie sheet into 8-inch rounds. Brush 1/2 tablespoon olive oil on each dough round.
  • 4 Divide chicken, peaches and red onion evenly among dough rounds.
  • 5 Bake 10 to 12 minutes or until crust is golden brown. Remove from oven, and top with basil, blue cheese and arugula. Drizzle each pizza with part of the 3 tablespoons balsamic syrup, and season with salt and pepper.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

For milder flavor substitute gorgonzola for the blue cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
630mg
630%;
Total Carbohydrate
33g
33%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.