Sometimes I forget that I actually like blue cheese.  Or at least some blue cheese.  Ever since I made Pear Chutney Bruschetta with Pecans and Gorgonzola so long ago, I’ve become much more likely to make a dish that calls for blue cheese.  Before, I would substitute feta which isn’t even close to the same flavor.  But even though I’ve come a long way, I still eat ranch with my buffalo wings and substitute gorgonzola for real blue cheese.  A tiger can’t change it’s stripes.  This Peach and Gorgonzola Chicken Pizza is a good way for someone to baby step their way into the world of blue cheese.

Prebaked pizza crust is topped with sliced fresh peaches, crumbled gorgonzola cheese, shredded chicken, and mozzarella cheese.  After baking, a reduction of balsamic vinegar is drizzled over the top to add yet another bold taste which enhances the whole pie.  The sweetness of the peaches, the bite of the gorgonzola, and the tang of the balsamic vinegar all make for a perfect marriage of unique pizza flavors. With nary a tomato in sight, this isn’t your typical pizza.  But it’s ease and amazing combination of flavors makes for a quick week night dinner that’s perfect for a warm summer night.

If you like this, also check out Apple, Ricotta Cheese, and Pecan Pizza.

The ingredients:

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 in a preheated 400°F oven for 11 minutes or until crust browns.

 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.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine