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.
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.
Bake 8 to 10 minutes longer or until cheese is melted and crust is golden brown.
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.