Recipe: Peach Gorgonzola Chicken Pizza

Topped with chicken, sauerkraut, Gorgonzola and peach slices, this sweet-and-savory combination will keep your customers coming back.



 

Hello, my readers! I’ve taken a break from my usual routine and gotten back to making real pizza and standing in front of the pizza counter for one of my clients. This pizza is a sweet and savory combo that’s not only delicious, but also unique and a healthier choice for your guests.

We asked for feedback from customers on this specialty pie, and we’ve gotten a great response. So try it out and add it to your menu. I know you’re going to like it, and so will your customers—they’ll keep coming back for more!

Mangia!

 

Ingredients:

11-oz. thin pizza crust
1 tsp. extra-virgin olive oil
½ c. shredded, part-skim mozzarella cheese, divided
1 c. cooked chicken breast, shredded
1½ oz. Gorgonzola cheese, crumbled
1½ c. thin peach slices, unpeeled
¼ c. balsamic vinegar
½ c. sauerkraut

 

Directions:

Preheat the oven to 400°F. Place the pizza crust on a baking sheet and coat evenly with olive oil, using a brush. Add ¼ c. of the mozzarella, chicken, Gorgonzola cheese and peaches. Top off with the remaining mozzarella and the sauerkraut. Bake for 11 minutes or until crust turns golden. Meanwhile, in a small pan, cook the balsamic vinegar over medium heat for about 5 minutes. After removing the pizza from the oven, drizzle the heated balsamic vinegar over the pie and serve.  

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza

Polly-O crafts a flavorful treat with this pie featuring roasted cauliflower, prosciutto, garlic and Parmesan

Pizza Without Borders - Competition Heats Up in the Eastern Bloc

As more pizza competitions and associations pop up in Russia, Bulgaria and Poland, the quality of pizza and prestige of the pizzaiolo continues to rise.

The Chef's Corner: Scott Wiener Q&A

PMQ test chef Brian Hernandez discusses the ins and outs of Scott Wiener's pizza tours, his experience with the pizza industry, and what's next for the pizza-crazed entrepreneur.

From the Editor - A New Year and a New Look For PMQ

This month we focus on the explosive growth of Artichoke Basille and roll out a new look for the magazine!

Product Spotlight: January-February 2018

Dough trays, tomato strips, yeast, menus, ovens and more.

Extra! Extra! Read all about the Pizza Press, a unique fast-casual chain in Southern California

At the Pizza Press, pizza makers are the “editors” and customers get to “publish” the pie of their choice.

Take a hike: How to cope with a higher minimum wage

A pizzeria owner in Washington state offers a four-pronged strategy for staying profitable in an era of rising labor costs.

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.

The Chef’s Corner: Scott Wiener and the Mo-Heato

The popular owner of Scott’s Pizza Tours isn’t a professional chef, but this recipe will make you think otherwise.

All ‘Choked Up: How a couple of East Village pizza guys became Food Network stars

Artichoke Basille’s has boomed from a shoebox-size Manhattan underdog to a 12-store media magnet—and now sets its sights on franchising.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags