Chicken And Gorgonzola Pizza Recipes

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CHICKEN, WALNUT, AND GORGONZOLA PIZZA



Chicken, Walnut, and Gorgonzola Pizza image

Make and share this Chicken, Walnut, and Gorgonzola Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 inch) prepared unbaked prepared pizza crust
1 cup chopped vidalia onion
1 1/2 cups chopped mushrooms
2 tablespoons olive oil
2 cups diced cooked chicken breasts
1/2 cup chopped walnuts
1/2-1 teaspoon dried sage
1 cup crumbled gorgonzola

Steps:

  • In a large skillet, sauté onion and mushrooms in heated olive oil until onions are golden brown.
  • Add in the chicken and continue cooking 4-5 minutes.
  • Remove skillet from heat; spread mixture on the unbaked pizza crust.
  • Sprinkle walnuts, sage, and Gorgonzola cheese over the top.
  • Bake in a 425°F oven for 15-20 minutes or until cheese has melted and crust is golden brown.

Nutrition Facts : Calories 290.1, Fat 21, SaturatedFat 6.5, Cholesterol 56.1, Sodium 349, Carbohydrate 5.2, Fiber 1.2, Sugar 1.8, Protein 21

CARAMELIZED ONION, GORGONZOLA, AND ROSEMARY PIZZA



Caramelized Onion, Gorgonzola, and Rosemary Pizza image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup extra virgin olive oil
4 yellow onions, thinly sliced
1-tablespoon fresh rosemary leaves
1/4 cup softened butter
Basic Pizza Dough, recipe follows
10 ounces Gorgonzola, crumbled
Salt
Freshly ground black pepper
1 cup warm tap water (100 to 115 degrees)
1 package active dry yeast
3 to 3 1/2 cups all purpose flour
1/2 teaspoon salt

Steps:

  • In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
  • Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
  • Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
  • Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
  • Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

PIZZA WITH MOZZARELLA AND GORGONZOLA



Pizza with Mozzarella and Gorgonzola image

Provided by Food Network

Yield 1 7-inch pizza.

Number Of Ingredients 6

Cornmeal, for sprinkling
1/4 recipe Master Pizza Dough, shaped in 7-inch round (see next recipe)
1/3 cup coarsely-chopped Mozzarella cheese
1/3 cup coarsely-chopped Gorgonzola cheese
1 teaspooon extra-virgin olive oil
Freshly-ground black pepper

Steps:

  • Preheat oven with pizza stone to 525 degrees.
  • Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round with an even layer of mozzarella pieces, then top with layer of Gorgonzola. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, let cool 2 to 3 minutes, then drizzle on olive oil and season to taste with pepper. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking.

CARAMELIZED ONION AND GORGONZOLA PIZZA



Caramelized Onion and Gorgonzola Pizza image

A light appetizer or dinner pizza that is sure to be a favorite!

Provided by Julie

Categories     Main Dish Recipes     Pizza Recipes

Time 55m

Yield 12

Number Of Ingredients 5

⅛ cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled

Steps:

  • In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
  • Bake for 10 to 12 minutes, or until done.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 16.6 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 8 g, Sodium 551.3 mg, Sugar 3.8 g

BARBECUE CHICKEN PIZZA



Barbecue Chicken Pizza image

My husband and I love this BBQ chicken pizza recipe, especially when we take it up a notch by adding other toppings that we love, including smoky bacon and creamy Gorgonzola. My mouth starts to water just thinking about it! -Megan Crow, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons olive oil
1 medium red onion, sliced
1 tube (13.8 ounces) refrigerated pizza crust
3/4 cup barbecue sauce
2 cups shredded cooked chicken breast
6 bacon strips, cooked and crumbled
1/4 cup crumbled Gorgonzola cheese
2 jalapeno peppers, seeded and minced
1 teaspoon paprika
1 teaspoon garlic powder
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 851mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

HAM AND GORGONZOLA PIZZA



Ham and Gorgonzola Pizza image

Hot from the oven in an hour, this homemade pizza beats delivery any day! Alfredo sauce, ham and Gorgonzola are a tasty alternative to typical pizza fare.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

2 1/2 to 3 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
3 tablespoons olive or vegetable oil
1 cup very warm water (120°F to 130°F)
1 teaspoon olive oil
1/3 cup refrigerated Alfredo sauce
1 cup cubed cooked ham
1/2 cup crumbled Gorgonzola or blue cheese (2 oz)
4 medium green onions, sliced (1/4 cup)
1 cup shredded mozzarella cheese (4 oz)
1/2 teaspoon dried oregano leaves

Steps:

  • In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water; mix well. Stir in enough remaining flour until dough is soft and leaves side of bowl. On lightly floured surface, knead dough 4 to 5 minutes or until smooth and springy. Cover loosely with plastic wrap; let rest 10 minutes.
  • Heat oven to 425°F. Spray large cookie sheet or 12-inch pizza pan with cooking spray.
  • Divide dough in half.* Press half of dough into 12-inch round on cookie sheet. Brush dough with 1 teaspoon oil. Bake 10 to 12 minutes or until crust is golden brown.
  • Spread Alfredo sauce on warm crust. Sprinkle with ham, Gorgonzola cheese, onions, mozzarella cheese and oregano. Bake 9 to 11 minutes longer or until cheese is melted.

Nutrition Facts : Calories 460, Carbohydrate 45 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 0 g

CARAMELIZED-ONION AND GORGONZOLA GRILLED PIZZA



Caramelized-Onion and Gorgonzola Grilled Pizza image

Provided by Gina Marie Miraglia Eriquez

Categories     Onion     Backyard BBQ     Blue Cheese     Walnut     Summer     Grill     Grill/Barbecue     Gourmet

Yield Makes 6 (appetizer) servings

Number Of Ingredients 6

6 tablespoon extra-virgin olive oil, divided
1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced
14 to 16 ounce pizza dough, thawed if frozen
1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley

Steps:

  • Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
  • Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
  • Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
  • Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
  • Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
  • Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN GORGONZOLA



Chicken Gorgonzola image

Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!

Provided by Spirited Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 17

1 cup fresh basil leaves
2 ½ tablespoons extra-virgin olive oil
2 ½ tablespoons chopped walnuts
2 ½ tablespoons grated Parmesan cheese
3 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
1 cup sliced baby bella mushrooms
½ cup thinly sliced onion
2 cloves garlic, minced
½ cup Gorgonzola cheese, divided
¼ cup white wine
½ lemon, juiced
2 tablespoons chicken broth
1 teaspoon brown sugar
salt and ground black pepper to taste
2 tomatoes, seeded and chopped

Steps:

  • Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
  • Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
  • Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
  • Serve each chicken breast on a plate topped with sauce.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g

GOURMET PEAR, WALNUT & GORGONZOLA PIZZA



Gourmet Pear, Walnut & Gorgonzola Pizza image

This recipe is adapted from eatingwell.com. This can be served as a lunch or dinner, or cut up in pieces and used as an appetizer.

Provided by Engineer in the Kit

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 large onion, sliced into wedges
1 pear, ripe, cored and sliced
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
8 inches low-carb whole wheat tortillas
1/2 cup blue cheese, crumbled
1/4 cup walnuts, chopped

Steps:

  • Preheat oven to 450°F.
  • Heat oil in non-stick skillet, add onions and saute until softened (7-8 minutes). Add pears and saute for 2 more minutes.
  • Add vinegar and pepper and keep stirring until all liquid is evaporated and onions are covered with a glaze.
  • Divide the mixture between the wraps. Add the cheese and walnuts.
  • Bake for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 193.3, Fat 13.1, SaturatedFat 4.1, Cholesterol 12.7, Sodium 239.6, Carbohydrate 15.3, Fiber 3, Sugar 8.7, Protein 5.4

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From eatwell101.com


CHICKEN AND GORGONZOLA PIZZA PHOTOS RECIPE
Get one of our Chicken and gorgonzola pizza photos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Chicken and Summer Vegetable Tostadas If you want to prepare a Mexican-inspired chicken dish, you can follow this chicken and summer vegetable tostadas recipe. Bookmark. 20 min ; 4 Yield; 98% Chicken and Pineapple Skewers …
From crecipe.com


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