Arugula and Radish Pizza

Cooking Light & 2013’s favorite farm pizza

*For those of you who did NOT give this a whirl last year take my advice MAKE IT!!! We had posts on FB and people coming back for more dough and other ingredients to make it again!

Ingredient List:

Pizza Dough Rolled out into a 12” circle and prebaked

  •  2 TB EVOO
  •  1 1/2 cups shredded chicken breast
  • 1/3 cup ricotta cheese
  •  1.5 ounces crumbled goat cheese about 1/3 cup
  • 1/2 tsp of fresh ground black pepper
  • 1/4 tsp crushed red pepper
  • 2 TB white wine vinegar
  • 1 tsp Dijon mustard
  • 1 1/2 cups arugula
  • 1/2 cup VERY thinly sliced radish

Directions:

1. Place baking sheet in oven & preheat to 475 (keep baking sheet IN OVEN as it preheats)

2. Brush crust with 1 TB olive oil; top pizza evenly with shredded chicken & ricotta cheese. Sprinkle w/ goat cheese, black pepper & red pepper. Carefully place pizza on preheated baking sheet at 475 for 10 minutes.

3. Combine white wine vinegar, remaining 1 TB olive oil, and Dijon mustard in a medi- um bowl, stirring with a whisk. Add aru- gula & radish slices, toss to coat. Top pizza with arugula/radish mixture.

4. Slice into 8 wedges and DIG IN!!!

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