Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

If you don't have white wine vinegar on hand, substitute red wine vinegar or champagne vinegar.

Mary Drennen
Recipe by Cooking Light June 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 2 wedges)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a baking sheet in the oven. Preheat oven to 475° (keep baking sheet in oven as it preheats).

    Advertisement
  • 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.

  • 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.

Nutrition Facts

407 calories; fat 16.9g; saturated fat 6g; mono fat 6.7g; poly fat 1.1g; protein 24.9g; carbohydrates 37.1g; fiber 0.5g; cholesterol 53mg; iron 0.7mg; sodium 668mg; calcium 111mg.
Advertisement