Chicken Gorgonzola Pizza

I knew I wanted to make something different and satisfying for dinner. 1/4 of this pizza is 12 points - and that's being generous - it might be closer to 10 or maybe even 9. I used part skim mozzarella, one chicken breast for the whole pie and only 1 ounce of gorgonzola for the whole pie. I am happy with how this came out: the creamy blue cheese was tangy and harmonized with the tart tomatoes and melted mozzarella. The crust was thin and crispy and the chicken juicy. Homemade pizza is the best!

Ingredients
2 teaspoons olive oil
1 skinless, boneless chicken breast half
1 tablespoon dried Italian seasoning
1 onion, diced
2 cloves garlic, minced
1/4 cup water
1 (10 ounce) bag washed fresh spinach
1 (12 inch) pre-baked pizza crust (I used dough from Fresh Direct)
1 (14 ounce) jar pizza sauce
1 tomato, sliced
4 ounces crumbled Gorgonzola cheese
4 ounces shredded mozzarella cheese

Directions

Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a large skillet over medium-high heat, stir in the chicken breast, and cook for a few minutes until the pieces begin to plump. Stir in the Italian seasoning, onion, and garlic; cook and stir until the onion has turned translucent, 5 to 10 minutes. Add the water and spinach, and cover; cook a few minutes until the spinach has wilted.

Place the pizza crust on a pizza pan, and spread with sauce.

Top with the chicken and spinach mixture. 

Arrange the tomato slices over the pizza, then sprinkle with Gorgonzola and mozzarella cheeses.
Bake in preheated oven until the cheese has melted and lightly toasted, 20 minutes.