Peach and Goat Cheese Chicken Pizza with Arugula Salad

Oh, peach. How do I love thee? Let me count the ways....

Here's a great pizza recipe from Cooking Light that we recently made (and slightly adapted). It was absolutely delicious. The recipe called for Gorgonzola, but I had Goat on hand and it was a great substitute. I will be making this again and again during peach season!!

Peach and Goat Cheese Chicken Pizza with Arugula Salad

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Ingredients:

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 

1/3 cup (about 1 1/2 ounces) crumbled Goat Cheese (or Gorgonzola)

1(or more) medium unpeeled peach, thinly sliced

1/3 cup balsamic vinegar

Salad:

2 tsp lemon juice

1/2 tsp honey

1 Tbsp extra-virgin olive oil

3-4 cups loosely packed arugula

1/3 cup thinly sliced red onion

Preheat oven to 400°

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. Drizzle with balsamic and cut pizza into 8 wedges and top with arugula salad.

To make the salad, combine the lemon juice and honey in a large bowl; gradually whisk in the olive oil. Add the arugula and red onion to bowl. Toss gently to coat.

This is how your plate will look when you finish devouring two (or three) slices. Don't worry, the crusts were consumed!