I wish that I could tell you about some really awesome adventure that I went on this weekend.
Oh wait, back up….let’s talk about my use of the word “awesome”. Last weekend, my friend, Amy, and I were at a random bar on Saturday night after dinner having a drink. An obnoxious guy came up and asked how we were doing. I said Awesome! He proceeded to tell me how much he hated the word “awesome” and how “trite” and overused the word is.
Okayyyyyyyyyyy, see ya buddy.
He proceeded to come back around 30 minutes later to offer to buy us shots.
No no, sir. Shots are too trite for me, but thanks.
You know what’s ever too trite for me? PIZZA!!
Peach and Gorgonzola Chicken Pizza
Recipe from Cooking Light, May 2011
10 ounce pre-baked thin pizza crust
1 teaspoon olive oil
1/2 cup shredded reduced-fat mozzarella cheese, divided
1 cup shredded cooked chicken breast (or rotisserie chicken breast, shredded)
1/3 cup crumbled Gorgonzola cheese
1 unpeeled thinly sliced peach
Preheat oven to 400.
Place your pizza crust on pizza stone or cookie sheet sprayed with nonstick spray. Brush olive oil over pizza crust evenly. Top the crust with half of your mozzarella cheese, chicken, Gorgonzola cheese, and slices of peach. Top with the remaining half of your mozzarella cheese.
Bake for 12 minutes or until the crust browns.
Yields 4 servings, Calories: 384 per serving
I also enjoyed the toppings the next day sans crust. For a variation, I scraped the topping off the crust and heated them. Then I served the cheese/chicken/peaches over a bed for spinach for a nice salad. It was…awesome. 🙂