Time: 30 minutes
Kid-Pleaser: Use crumbled goat cheese instead of gorgonzola for milder flavor.
Serve with Arugula Salad: Combine 1 teaspoon minced shallots, 2 teaspoons lemon juice, and ½ teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 4 cups loosely packed arugula and 1/3 cup vertically sliced red onion to bowl; toss gently to coat. Yield: 4 servings. CALORIES 44; FAT 3.6g (sat 0.5g); SODIUM 6mg
View Recipe: Peach and Gorgonzola Chicken Pizza