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!
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
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.