1 cup shredded rotisserie chicken (garlic herb preferred)
1 cup arugula
Preheat oven to 425°F.
On a lightly floured surface, roll dough into a rough circle. Place on a baking sheet. Poke dough with fork evenly across surface.
Drizzle with 1 tablespoon olive oil evenly over top, using a pastry brush or the back of a spoon to make sure the crust edge is coated. Bake approximately 15-20 minutes or until dough is browned and cooked.
While pizza crust is baking, reduce balsamic vinegar on the stove by bringing vinegar and honey to a boil in a small pan. Turn on exhaust fan for vinegar odor. Reduce the heat to medium-low and simmer for 8-10 minutes.
Stir the vinegar occasionally as it simmers. The balsamic reduction will be ready when it has reduced by half or more, and the consistency is like syrup.
While vinegar and pizza crust cook, rough chop fresh cranberries. Add to a small pan with ½ tablespoon olive oil over medium heat. Sauté for five minutes, then remove from burner.
Remove pizza crust from oven and spread ricotta cheese in an even layer, leaving the outer crust uncovered. Add chicken on top of ricotta.
In a bowl, toss sautéed cranberries in balsamic reduction and sprinkle over pizza. Top with arugula. Slice into 10 pieces and serve.
Recipe by Carlene Thomas, RDN of Healthfully Ever After