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Prep 20min
Total35min
Ingredients15
Servings6
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Ingredients
Pizza
1
can (11 oz) refrigerated Pillsbury™ Thin Crust 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
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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.
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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.
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