Chicken, Arugula, and Radish Pizza

Chicken, Arugula, and Radish Pizza Recipe
Photo: Johnny Autry; Styling: Cindy Barr
If you don't have white wine vinegar on hand, substitute red wine vinegar or champagne vinegar.

Yield:

Serves 4 (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 407
Fat 16.9 g
Satfat 6 g
Monofat 6.7 g
Polyfat 1.1 g
Protein 24.9 g
Carbohydrate 37.1 g
Fiber 0.5 g
Cholesterol 53 mg
Iron 0.7 mg
Sodium 668 mg
Calcium 111 mg

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

Preparation

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.

Note:

Mary Drennen,

June 2013
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