Trying something different, and while not horrible, it wasn’t all that great. I think the biggest takeaway from this was the use of the ricotta cheese and the fact that it didn’t hold up well. Well, it wasn’t like it ran all over the place but it just didn’t work as the “sauce” on the pizza. It didn’t melt like you think cheese might, it wasn’t creamy, it just sat there and dried out a bit. This pizza might work better with an alfredo sauce. But, I forgot to add the olive oil so maybe that made a difference. I did also leave out the crushed red pepper. And substituted the white wine vinegar with apple cider vinegar.
Other than that, it wasn’t too bad. The goat cheese didn’t come across that strongly to me although others made a comment about it. I think the topping combination was good. Just the “sauce” part needs some work.
Taken from the June 2013 issue of Cooking Light
1 12 inch premade pizza crust
2 tbsp olive oil
1 1/2 cups shredded chicken
1/3 cup ricotta cheese
1/3 cup goats cheese
1/2 tsp black pepper
1/4 tsp crushed red pepper
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 1/2 cups baby arugula
1/2 cup thinly sliced radishes
Place a baking sheet in the oven. Preheat the oven to 475 degrees, leaving the sheet in the oven.
Brush the crust with 1 tbsp of olive oil. Top evenly with the ricotta cheese and chicken. Sprinkle with the goat cheese, black pepper and crushed red pepper. Carefully place the pizza on the baking sheet and bake at 475 for 10 minutes.
While pizza is baking, combine the vinegar, remaining olive oil and mustard in a medium bowl stirring with a whisk. Add the arugula and radishes, tossing to coat. Top pizza with the arugula and radish mixture when done baking.