Homemade Family Pizza Recipes

Pizza With Shrimp, Bacon and Artichoke Hearts

Ingredients and Method of Preparation

Easy and delicious recipe of pizza to share with family and friends.

Ingredients

32 ounces pizza dough in 4 equal portions (see recipe)1 bunch parsley, roughly chopped2 cloves garlic, mincedZest of 2 lemonsZest of 2 orangesZest of 2 grapefruit2 tablespoons olive oil, plus more for drizzlingSaltfresh ground pepperFlour, for dusting2 heads radicchio, cored and outer leaves discarded, cut into 1/4-inch strips8 ounces mozzarella2 ounces grated Parmesan or aged pecorino

Preparation

Remove dough from refrigerator 90 minutes before baking. An hour before baking, heat oven with a baking stone set on its floor to its highest temperature. If it has a convection fan, turn it on.Mix the parsley, garlic, citrus zests and 2 tablespoons of the oil. Add salt and fresh ground pepper until the flavor is strong and sharp. Let the gremolata sit for at least 30 minutes, or up to two hours.On a floured surface, pull one ball of dough into a disk with your fingers, then press down and fan out your hands until the dough is about 12 inches across, about 1/8-inch thick in the center and 1/4-inch thick around the edge.Gently drag dough onto a floured pizza peel, preferably metal. Working efficiently so the dough does not stick to the peel, scatter with 1/4 of the grated cheese, 1/4 of the mozzarella and, last, 1/4 of the radicchio — it will look like too much, but it will cook down. Sprinkle with olive oil and a pinch of salt. Quickly open the oven and slide pizza onto stone. Bake for 6 to 8 minutes, until crust is puffy and radicchio is wilted and charred. Meanwhile, prepare next pizza and repeat with remaining dough and toppings. Let each pizza rest for one minute before spooning 1/4 of the gremolata over it and slicing.

Pan-Fried Pizza

Ingredients and Method of Preparation

Delicious recipe to make at home with family and friends.

Ingredients

2 cups all-purpose or bread flour, more as needed¾ teaspoon instant yeast1 teaspoon coarse salt3 tablespoons extra virgin olive oil, more for cookingAbout 2 cups any light, fresh tomato sauce, warmedSliced mozzarella to tasteSalt and black pepperProsciutto slices and basil leaves for topping (optional)

Preparation

Combine flour, yeast and salt in a food processor. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. Process for about 30 seconds, adding more water, a tablespoon or so at a time, until mixture forms a ball and is slightly sticky to the touch. (If mixture becomes too sticky, add flour a tablespoon at a time.)Put one tablespoon olive oil in a bowl and turn dough ball in it. Cover bowl with plastic wrap and let rise until dough doubles in size, 1 to 2 hours. When dough is ready, re-form into a ball and divide it into 4 pieces; roll each piece into a ball. Place each piece on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until each puffs slightly, about 20 minutes.When ready to cook, press one ball into about a 10-inch round. Use a little flour, if needed, to prevent sticking and a rolling pin, if desired. Film a 10-inch skillet with olive oil and turn heat to medium. When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning. (If dough puffs up unevenly in spots, push bubbles down.)Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves. If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot. With only a couple of toppings, just cook until bottom browns. Repeat with remaining dough; serve hot, warm or at room temperature.

Pizza With Green Garlic, Potatoes and Herbs

Ingredients and Method of Preparation

Pizza is many things to many people, but one thing it usually is not: is healthy. But in any pizzeria in Rome or Naples, you’ll find a dizzying array of offerings that really are healthy.

Ingredients

For the whole wheat pizza dough

2 teaspoons active dry yeast1 cup warm water½ teaspoon sugar1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts1 ¼ cups stone ground whole wheat flour1 ½ cups unbleached all-purpose flour, plus additional if necessary for kneading1 ¼ teaspoons salt

For the pizza with green garlic, potatoes and herbs

1 bulb green garlic, sliced; or if the bulb has formed cloves, 4 cloves, sliced thin½ pound new potatoes or other waxy potatoes, scrubbedSalt3 tablespoons olive oil½ recipe whole wheat pizza doughFreshly ground pepper1 tablespoon chopped fresh rosemary, or 1 teaspoon crumbled dried rosemary, or 2 teaspoons dried oregano¼ cup freshly grated Parmesan2 tablespoons extra virgin olive oil

Preparation

For the whole wheat pizza dough

Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the sugar, and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won’t stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.Shape the dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. When it is ready, the dough will stretch when it is gently pulled.Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.Preheat the oven to 450 degrees. Place a pizza stone on the middle rack of the oven. Roll or press out the dough to a 12- to 14-inch circle. Lightly oil pizza pans, and dust with semolina or cornmeal. Place the dough on the pizza pan. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.Place the pizza pan on the stone. Bake as directed.Bring a medium pot of salted water to a boil, and drop in the garlic. Blanch for 30 seconds, and transfer to a bowl of cold water using a slotted spoon. Drain and dry on paper towels.

For the pizza with green garlic, potatoes and herbs

Add the potatoes to the pot, and bring to a gentle boil. Cover partially, and simmer the potatoes until just tender when pierced with a knife — 10 to 15 minutes, depending on the size of the potatoes. Drain and rinse with cold water. When cool enough to handle, slice about 1/4 inch thick.Preheat the oven to 450 degrees with a baking stone inside. Roll or press out the pizza dough, and line a 12- to 14-inch pan. Brush all but the rim of the crust with 1 tablespoon of olive oil, and sprinkle on the Parmesan. Top with the sliced potatoes and sliced garlic. Season generously with salt and pepper, and sprinkle withthe rosemary or oregano. Drizzle on the remaining olive oil. Bake until the crust is browned and crisp, about 15 minutes. Serve hot or at room temperature.Advance preparation: The pizza dough can be refrigerated after the first rise for up to three days (see step 4). The rolled out dough can be frozen. Transfer directly from the freezer to the oven.

Onion Pizza With Ricotta and Chard

Ingredients and Method of Preparation

Ingredients

2 tablespoons extra virgin olive oil1 ¼ pounds onions, sliced1 teaspoon chopped fresh thyme leaves2 garlic cloves, mincedSaltfreshly ground pepper½ pound chard, stemmed, leaves washed1 14-inch pizza crust (1/2 batch pizza dough)¾ cup ricotta (6 ounces)2 ounces Parmesan, grated 1/2 cup, tightly packed1 egg yolk

Preparation

Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.Advance preparation: The cooked onions and the blanched or steamed chard will keep for three or four days in the refrigerator.

Pizza With Spring Onions and Fennel

Ingredients and Method of Preparation

Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium.

Ingredients

2 tablespoons extra virgin olive oil1 medium size sweet spring onion, chopped, about 1 cupSalt, preferably kosher saltfreshly ground pepper1 ¼ pounds trimmed fennel bulbs, tough outer layers removed, cored and chopped2 large garlic cloves, minced2 tablespoons minced fennel fronds½ recipe whole wheat pizza doughParmesan

Preparation

Preheat the oven to 450 degrees, preferably with a baking stone in it. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the onion and about 1/2 teaspoon salt. Cook, stirring often, until the onion is tender, about five minutes. Add the fennel and garlic, and stir together. Cook, stirring often, until the fennel begins to soften, about five minutes. Turn the heat to low, cover and cook gently, stirring often, until the fennel is very tender and sweet and just beginning to color, about 15 minutes. Season to taste with salt and pepper. Stir in the chopped fennel fronds, and remove from the heat.Roll or press out the pizza dough and line a 12- to 14-inch pan. Brush the pizza crust with the remaining tablespoon of olive oil and sprinkle on the Parmesan. Spread the fennel mixture over the crust in an even layer. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot, warm or room temperature.Advance preparation: The fennel topping can be made a day ahead of time and kept in the refrigerator. The dough can be made up to three days ahead and kept in the refrigerator.

Provençal Onion Pizza

Ingredients and Method of Preparation

A pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.

Ingredients

3 tablespoons olive oil2 pounds sweet onions, finely choppedSaltfreshly ground pepper3 garlic cloves, minced½ bay leaf2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme1 tablespoon capers, drained, rinsed and mashed in a mortar and pestle or finely chopped½ recipe whole wheat pizza dough12 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels12 Niçoise olives

Preparation

Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onions over the crust in an even layer. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X’s and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.Advance preparation: The onion topping can be made a day ahead of time and kept in the refrigerator. The dough can be made several days ahead and kept in the refrigerator, or it can be frozen.

Quick Pizza Dough

Ingredients and Method of Preparation

This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer.

Ingredients

2 ¾ cups/390 grams bread flour2 ½ teaspoons/7 grams active dry yeast (1 packet)2 teaspoons sea salt¼ cup extra-virgin olive oil1 cup warm water2 or 3 tablespoons medium or coarse cornmeal

Preparation

Make the dough:Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.Make the pizza:Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubblin

Pepperoni and Pickle Pizzas

Ingredients and Method of Preparation

The salty-sweet flavor of bread-and-butter pickles complements the spiced pepperoni.

Ingredients

1 pound pizza dough, at room temperature cornmeal, for the baking sheets1 cup marinara sauce8 ounces mozzarella, grated (2 cups)1 cup sliced bread-and-butter pickles3 ounces sliced pepperoni kosher salt and black pepper

Directions

Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.Dividing evenly, top the rounds with the marinara, mozzarella, pickles, and pepperoni; season with ¼ teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes.

Chicken and Herb White Pizza

Ingredients and Method of Preparation

Instead of the usual tomato sauce, make a white sauce for your pizza and top with shredded chicken and fresh oregano, chives, and parsley.

Ingredients

1 pound refrigerated fresh pizza doughCooking spray1 tablespoon butter2 garlic cloves, minced2 tablespoons all-purpose flour1/2 teaspoon freshly ground black pepper3/4 cup 2% reduced-fat milk1/2 cup (2 ounces) grated fresh pecorino Romano cheese1 tablespoon yellow cornmeal1 1/2 cups shredded boneless, skinless roasted chicken breast1/4 cup diced red onion1 tablespoon chopped fresh oregano1 tablespoon chopped fresh chives1 tablespoon chopped fresh parsley

Preparation

Preheat oven to 450°.Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread white sauce over dough, leaving a 1/2-inch border. Top with chicken and onion. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Sprinkle with herbs.

Smoked Salmon Thin-Crust Pizza

Ingredients and Method of Preparation

The crisp cracker crust of this pizza makes a pleasing contrast to the velvety soft salmon.

Ingredients

1/2 cup warm water (100° to 110°)1/2 teaspoon dry yeast2 tablespoons olive oil1/4 teaspoon kosher salt6 ounces bread flour (about 1 1/4 cups)Cooking spray1 tablespoon yellow cornmeal1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened1 tablespoon capers, drained4 (1/8-inch-thick) slices red onion, separated into rings3 ounces cold-smoked salmon, thinly sliced1 tablespoon chopped fresh dill

Preparation

Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add oil and salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat pizza stone 30 minutes before baking the dough. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a very thin 14-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork. Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 4 minutes. Remove from oven; spread cheese evenly over dough. Arrange capers and onion over cheese. Bake an additional 5 minutes or until crust is golden brown. Top evenly with salmon; sprinkle with dill. Cut pizza into 8 wedges.

Pepperoni Deep-Dish Pizza

Ingredients and Method of Preparation

Here\\\'s your knife, fork, and two napkins kind of deep-dish pie, invented at Pizzeria Uno in Chicago more than 60 years ago.

Ingredients

1 cup warm water (100° to 110°), divided12 ounces bread flour (about 2 1/2 cups)1 package dry yeast (about 2 1/4 teaspoons)4 teaspoons olive oil1/2 teaspoon kosher saltCooking spray1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided1 1/2 cups basic pizza sauce2 ounces pepperoni slices2 tablespoons grated Parmigiano-Reggiano cheese

Preparation

Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap. Place a baking sheet in oven on bottom rack. Preheat oven to 450°. Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.

Veggie Grilled Pizza

Ingredients and Method of Preparation

A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.

Ingredients

1 cup warm water (100° to 110°), divided10 ounce bread flour (about 2 cups plus 2 tablespoons)1 package dry yeast (about 2 1/4 teaspoons)10 teaspoon olive oil, divided1 teaspoon kosher salt, dividedCooking spray2 tablespoons yellow cornmeal12 ounces baby eggplant, cut crosswise into 1-inch-thick slices1 medium zucchini, cut crosswise into 1-inch-thick slices1 large red bell pepper, quartered and seeded3 garlic cloves, minced2/3 cup basic pizza sauce1/4 teaspoon freshly ground black pepper1 cup (4 ounces) shredded fontina cheese1/4 cup small mint leaves2 teaspoons fresh thyme leaves

Preparation

Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.Prepare grill to high.Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with mint and thyme.

Peach and Gorgonzola Chicken Pizza

Ingredients and Method of Preparation

Ditch the tomato sauce and give pizza a makeover by topping with chicken, fresh peach slices and Gorgonzola cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.

Ingredients

1 (10-ounce) prebaked thin pizza crust (such as Boboli)Cooking spray1 teaspoon extra-virgin olive oil1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided1 cup shredded cooked chicken breast1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese1 medium unpeeled peach, thinly sliced1/3 cup balsamic vinegar

Preparation

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.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.