It'll be difficult to not eat it all in one sitting, but if you save some for leftovers you'll be very glad you did. The good news is that if you do indulge, you can feel a little less guilty as this is another terrific recipe from Cooking Light.
1 (10-ounce) prebaked thin pizza crust (such as Boboli)
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
Preheat oven to 400 degrees.
Place pizza crust on 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 degrees for 11 minutes or until crust browns.
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.
Combine 1 teaspoon minced shallots, 2 teaspoons lemon juice, and 1/2 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.
I used a canned pizza dough instead of a prebaked dough. You could also use your own homemade dough if you do that or purchase premade dough from your favorite pizza shop. Just adjust the baking time accordingly. I ended up baking my pizza for about 20 minutes.
I actually completely forgot about the balsamic reduction until I just typed it out in the recipe. Dang! Good thing I have leftovers and can whip that up later today... see, it all works out in the end.