Radish & Goat Cheese Pizza with Spicy Mixed Greens and Optional Chicken
This unique light pizza is perfect for showcasing the freshest late-spring ingredients. The crust gets a slather of ricotta and then a sprinkle of crushed red pepper flakes, crumbled tangy goat cheese, and a little optional cooked chicken. A simple toss of spicy mixed greens and kicky sliced radishes top it off.
1/4teaspoonred pepper flakes + more to taste if desired
Pinchkosher saltor other coarse salt
Cracked black pepper
4ouncesgoat cheesechèvre
2cupsspicy mixed greens or baby arugula
5-6radishessliced
Grated Parmesan cheese if desired
If adding chicken to half
1/2cupdiced cooked chicken
If adding chicken to all
1cupdiced cooked chicken
Instructions
In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, garlic, and salt and pepper. Taste and add additional salt and pepper if you wish.
Preheat oven to 450 degrees Fahrenheit.
Pull/press/roll pizza dough into an approximately 14-inch circle. Sprinkle a little flour on your baking surface (stone or baking sheet) and carefully transfer the dough.
Spoon the ricotta onto the dough and gently spread with a spoon, leaving 1/2-inch border around the edge of the pizza. Sprinkle the ricotta with the crushed red pepper flakes, a generous pinch of coarse salt, and the freshly ground pepper. Crumble the goat cheese and evenly sprinkle it over the top.
If adding chicken, spread it onto half or all.
Bake for 10 - 12 minutes until the crust is golden brown and cooked through.
Meanwhile, add the mixed greens and radishes to a large bowl. Pour the vinaigrette over the top and toss.
Remove the pizza from the oven and immediately top with the greens and radishes.
Slice and serve. Pass grated Parmesan for topping, if desired.
Notes
Any spring green mix will work with this pizza, but the occasional baby mustard green and/or peppery arugula will add a welcome little kick.Adapted from Cooking Light