Source: KitchenTreaty.com, Karen Raye, June, 12, 2013

Ingredients

Vinaigrette
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1 small clove garlic, minced (about 1/2 teaspoon)
Pinch salt & freshly ground black pepper

Pizza

1 pound of your favorite pizza crust dough
1/2 cup ricotta cheese
1/4 teaspoon red pepper flakes + more to taste if desired
Pinch kosher salt
Cracked black pepper
4 ounces goat cheese
2 cups radish greens or baby arugula
5-6 radishes, sliced
Grated Parmesan cheese if desired
If adding chicken to half
1/2 cup diced cooked chicken
If adding chicken to all
1 cup diced cooked chicken

Directions


1.  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.
2.  Preheat oven to 450 degrees F. 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.
4.  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.
5.  If adding chicken, spread it onto half or all.  If using radish greens, sauté them now.
6.  Bake for 10 – 12 minutes until the crust is golden brown and cooked through. Meanwhile, add the arugula (if using) and radishes to a large bowl. Pour the vinaigrette over the top and toss.
7.  Remove the pizza from the oven and immediately top with the greens and radishes.  Slice and serve, with grated Parmesan, if desired.