Grilled Peach & Gorgonzola Pizza w/a Balsamic Reduction {recipe swap}

Fun, delicious way to hide fruit from the kids! Using a Boboli crust and leftover chicken makes this a snap for week night meal.  

Grilled Peach and Gorgonzola Pizza w/a Balsamic Reduction

1 Boboli thin pizza crust

1 T Olive Oil

1/2 Cup of part-skim, shredded mozzarella

1 Cup of shredded chicken

1/3 Cup of Gorganzola crumbles

1 Medium peach, thinly sliced

1/2 Cup of Balsamic vinegar

Pizza Stone (optional)

Preheat oven to 450*

Place Boboli crust on pizza stone and lightly brush entire surface with olive oil (being especially generous around the crust).  

Grill peach slices on a hot grill, just long enough to get a char mark.  Once off the grill, slice into half moons.

Back to your crust.  Layer evenly with 1/2 of the mozzarella, chicken, gorgonzola and peach slices. Finish off with the remaining mozzarella.  Bake for 10 minutes, or until crust browns and the cheese bubbly.

While pizza is baking, place the balsamic vinegar in a small saucepan over med-high heat; stir and cook until reduced to about 2 tablespoons (about 5 minutes).  Drizzle reduction over pizza.

Cut pizza into wedges, serve with a crisp green salad and enjoy!

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