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

(1)
  2 reviews
  • 30 min prep time
  • 45 min total time
  • 12 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Preheat oven 425°F. Grease 2 cookie sheets.
  3. 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. 4 Divide chicken, peaches and red onion evenly among dough rounds.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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