Totally Tossing Turkey

Last Thanksgiving I pre-made gravy and saved the turkey I used for flavor.  Which meant there was no flavor left in the turkey.  On top of that it was freezer burned and dried out.  And on top of that it was cooked old freezer burned turkey in the first place.  To recap:  Old dried freezer burned cooked turkey cooked again to death, refrozen to more dried freezer burned turkey.   I could barely get it down.  Other than that the pizza was great. 

Peach and Gorgonzola Chicken Pizza

Serves 4

• 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 Gorgonzola cheese
• 1 medium unpeeled peach, thinly sliced
• 1/3 cup balsamic vinegar

1. 1. Preheat oven to 400°.
2. 2. 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.
3. 3. 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.

Hannah Klinger, Cooking Light
MAY 2011

Calories per serving (2 slices): 384

Fiber 2 g