NEW YORK’S FINEST
Peach Gorgonzola Chicken Pizza This unique sauerkraut-topped, sweet-and-savory combination will keep your customers coming back.
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ello, 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. This pizza is a sweet and savory combo that’s not only delicious, but also unique and a healthier choice for your guests. 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! Mangia!
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.
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INGREDIENTS: 11-oz. thin pizza crust 1 tsp. extra-virgin olive oil ½ c. shredded, part-skim mozzarella cheese, divided 1 c. cooked chicken breast, shredded 1½ oz. Gorgonzola cheese, crumbled 1½ c. thin peach slices, unpeeled ¼ c. balsamic vinegar ½ c. sauerkraut DIRECTIONS: 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 off 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.
PMQ Pizza Magazine The Pizza Industry’s Business Monthly
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8/10/17 2:01 PM