Chicken, Arugula, and Radish Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (12-inch) thin pizza crust (such as boboli) |
2 tablespoons extra-virgin olive oil, divided |
1 1/2 cups skinless, boneless rotisserie chicken breast, shredded |
1/3 cup part-skim ricotta cheese |
1.5 ounces goat cheese, crumbled (about 1/3 cup) |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper |
2 tablespoons white wine vinegar |
1 teaspoon dijon mustard |
1 1/2 cups baby arugula |
1/2 cup thinly sliced radishes |
Directions:
1. Place a baking sheet in the oven. Preheat oven to 475° (keep baking sheet in oven as it preheats).
2. Brush crust with 1 tablespoon olive oil; top pizza evenly with shredded chicken and ricotta cheese. Sprinkle with goat cheese, black pepper, and red pepper. Carefully place pizza on preheated baking sheet; bake at 475° for 10 minutes.
3. Combine white wine vinegar, remaining 1 tablespoon olive oil, and Dijon mustard in a medium bowl, stirring with a whisk. Add arugula and radish slices; toss to coat. Top pizza with arugula mixture. Cut the pizza into 8 wedges.
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