Peachy Chicken Pizza with Herb Salad

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

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

Directions

  1. 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. 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. 3 Bake 8 to 10 minutes longer or until cheese is melted and crust is golden brown.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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