Chicken, Arugula, And Radish Pizza

• 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. Place a baking sheet in the oven. Preheat oven to 475u0b0 (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 475u0b0 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.

thin pizza crust, extravirgin olive oil, skinless, ricotta cheese, goat cheese, freshly ground black pepper, red pepper, white wine vinegar, mustard, baby arugula, radishes

Taken from www.myrecipes.com/recipe/chicken-arugula-radish-pizza (may not work)