This unique sauerkraut-topped, sweet-and-savory
combination will keep your customers coming back.
Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience.
He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.
11-oz. thin pizza crust
1 tsp. extra-virgin olive oil
½ c. shredded, part-skim mozzarella
1 c. cooked chicken breast, shredded
1½ oz. Gorgonzola cheese, crumbled
1½ c. thin peach slices, unpeeled
¼ c. balsamic vinegar
½ c. sauerkraut
Preheat the oven to 400°F. Place the pizza crust
on a baking sheet and coat evenly with olive oil,
using a brush. Add ¼ c. of the mozzarella, chicken,
Gorgonzola cheese and peaches. Top o; with the
remaining mozzarella and the sauerkraut. Bake
for 11 minutes or until crust turns golden. Meanwhile, in a small pan, cook the balsamic vinegar
over medium heat for about 5 minutes. After
removing the pizza from the oven, drizzle the heated balsamic vinegar over the pie and serve.
Peach Gorgonzola Chicken Pizza
Hello, my readers! I’ve taken a break from my usual routine and gotten back to making real pizza and standing in front of the pizza counter for one of my
clients. ;is pizza is a sweet and savory combo that’s not
only delicious, but also unique and a healthier choice for
We asked for feedback from customers on this specialty pie,
and we’ve gotten a great response. So try it out and add it to
your menu. I know you’re going to like it, and so will your
customers—they’ll keep coming back for more!