Ah, Summer…time when many of us catch up on some R&R: rest and relaxation to the maximum. Spending long summer days hanging in a hammock, swinging in the warm summer breeze, reading a great novel.
Instead of R&R, the Cowie Clan’s summer has been more H&H: a happy kind of hectic, hurrying about from one fun kid activity to another. The schedule has been filled with swim team practices and meets, camp, tennis lessons, water polo, a play performance and golf. Instead of spending time creating in the kitchen, days are spent at nearby water and amusement parks watching my kids’ faces light up when getting off thrill rides.
This Rotisserie Chicken, Radish and Ricotta Pizza is a great way to get some R&R when time is short. Using a prepared pizza crust and rotisserie chicken makes it is a cinch to prepare. And with ricotta, radishes and arugula as toppings, it is a perfect summer meal.
So for a few more weeks, until school is back in session, R&R will have to wait. Instead, I’ll get in some more H&H and enjoy the sweet smiles that summer brings to my kids’ faces.
Rotisserie Chicken, Radish and Ricotta Pizza (adapted from Cooking Light)
1 1/2 cups rotisserie chicken, shredded
1/2 cup ricotta cheese - (to make your own, look here)
1 small log soft goat cheese (chevre)- I used Heartland Creamery, Newark, MO
1/4 tsp. crushed red pepper
2 Tbsp. white wine (or champagne or rice wine) vinegar
2 tsp. Dijon mustard
1 1/2 cups arugula
1/2 cup radishes, thinly sliced with mandoline
- Preheat oven to 450 degrees (or grill!)
- Brush 1 Tbsp. olive oil onto pizza crust and par-bake for about 5 minutes.
- Mix together ricotta, goat cheese, red pepper. Spread onto pizza crust.
- Top with chicken
- Bake (or grill) for about 5 more minutes until crust is golden brown.
- Meanwhile, toss together Dijon, vinegar, arugula and radishes. Place on top of pizza and serve.