Chicken, Arugula, and Radish Pizza

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

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Nutritional Information

Amount per serving
  • Calories: 407
  • Fat: 16.9g
  • Saturated fat: 6g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 24.9g
  • Carbohydrate: 37.1g
  • Fiber: 0.5g
  • Cholesterol: 53mg
  • Iron: 0.7mg
  • Sodium: 668mg
  • Calcium: 111mg


  • 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


  1. 1. Place a baking sheet in the oven. Preheat oven to 475° (keep baking sheet in oven as it preheats).
  2. 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. 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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