Chicken, Arugula, and Radish Pizza

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Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: 2 wedges)
Mary Drennen
June 2013
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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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