We always try to stick to "clean" eating. That is lean proteins, whole grains, fruits, and veggies with everything minimally processed. That also means avoiding refined sugars and flours. But sometimes we want to have fun and let loose and..get totally crazy and eat some white carbs! Like WHOA! When we do eat ingredients that are more processed, I try to add as many nutrient dense foods as possible and make from scratch what I can to cut out excess sugar and fat.
|Prepping the crust|
I had seen a recipe for Peach Gorgonzola Chicken Pizza in Cooking Light magazine that I wanted to try so we made a date for Friday night pizza. We decided to make a traditional tomato basil pizza as well. Just to balance the flavors! :)
We made a few adaptations to the Cooking Light recipe seen below by using goat cheese instead of gorgonzola. We also used a Pillsbury pizza dough from the refrigerated section. (I had a coupon!) This was the most processed part of the meal, but it was easy to make and delicious if you ask me. If you make this peach pizza do not skip the arugula salad. It makes the dish!
|The finished product|
Peach Gorgonzola Pizza
- 1 (10-ounce) prebaked thin pizza crust (such as Boboli)
- Cooking spray
- 1 teaspoon extra-virgin olive oil
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
- 1 cup shredded cooked chicken breast* (I slow poached the chicken earlier in the day and shredded it)
- 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese* (we used goat cheese)
- 1 medium unpeeled peach, thinly sliced
- 1/3 cup balsamic vinegar* (we used Blaze Balsamic Glaze bought at SuperTarget)
- Arugula Salad* (see recipe below)
- 1. Preheat oven to 400°.
- 2. Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400° for 11 minutes or until crust browns.
- 3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. Cut pizza into 8 wedges.
- Serve with Arugula Salad: Combine 1 teaspoon minced shallots, 2 teaspoons lemon juice, and ½ teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 4 cups loosely packed arugula and 1/3 cup vertically sliced red onion to bowl; toss gently to coat.
We'd love to hear about your next pizza party! And don't forget to invite it!
Love and pepperoni,
Carissa & Kyle