Pizza with Arugula, Chicken, and Edam

Arugula and other greens are flourishing in my garden and plentiful at the farmers market. I combined the arugula here with some cooked shredded chicken that I had in the freezer and the remains of the Dutch Gold cheese from Chase Hill Farm that I bought last week, and found that the flavors melded pleasantly.

1 14-inch pizza crust
1/2 cup tomato sauce
2 cups arugula leaves
1 cup cooked shredded chicken (or less if you like)
3/4 cup shredded Edam cheese
1/4 - 1/2 cup shredded mozzarella (optional)

Preheat the oven to 450 degrees. Paint the crust with a little olive oil, then spread the tomato sauce over it. Spread the arugula over the crust in a fairly even layer, then sprinkle the chicken, Edam, and mozzarella (if using) over it.

Bake for 15-18 minutes, until crust is getting crisp and cheese begins to brown.

Serves 3-4.