Peachy Chicken Pizza with Herb Salad

Fresh peaches and a tangy herb salad provide bright flavor and contrast to the hearty chicken and Gorgonzola cheese.

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  • prep time 20 min
  • total time 35 min
  • ingredients 15
  • servings 6
 

Ingredients

Pizza

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/4
cup peach preserves
3
tablespoons olive oil
1/4
teaspoon salt
1/4
teaspoon black pepper
1 1/2
cups shredded mozzarella cheese (6 oz)
1/2
cup crumbled Gorgonzola cheese (2 oz)
2
cups cubed cooked boneless skinless chicken breast
1
medium peach, unpeeled, sliced

Herb Salad

1/3
cup balsamic vinaigrette
2
teaspoons chopped fresh basil leaves
1
teaspoon chopped fresh parsley
1
teaspoon chopped fresh oregano leaves
4
oz torn arugula
2
tablespoons toasted pine nuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
  • 2 Bake 5 to 7 minutes or until crust is light golden brown. In small bowl, beat peach preserves, oil, salt and black pepper with whisk until combined. Spread on partially baked crust. Top with mozzarella cheese, Gorgonzola cheese, chicken and peach slices.
  • 3 Bake 8 to 10 minutes longer or until cheese is melted and crust is golden brown.
  • 4 Meanwhile, in medium bowl, beat balsamic vinaigrette and herbs with whisk until well combined. Toss in arugula. Place on top of warm pizza. Top with toasted pine nuts.
  • 1 Heat oven to 400°F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
  • 2 Bake 5 to 7 minutes or until crust is light golden brown. In small bowl, beat peach preserves, oil, salt and black pepper with whisk until combined. Spread on partially baked crust. Top with mozzarella cheese, Gorgonzola cheese, chicken and peach slices.
  • 3 Bake 8 to 10 minutes longer or until cheese is melted and crust is golden brown.
  • 4 Meanwhile, in medium bowl, beat balsamic vinaigrette and herbs with whisk until well combined. Toss in arugula. Place on top of warm pizza. Top with toasted pine nuts.

EXPERT TIPS

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Expert Tips

Get creative and use whatever fresh herbs you have on hand in the fresh herb salad!

To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
900mg
900%;
Total Carbohydrate
40g
40%
(Dietary Fiber
2g
2%
  Sugars
11g
11%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
30%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.