Summer Pesto Pizza

Ingredients

• 1 Cappello’s Naked Pizza Crust
• 1/4 batch Whole Body Healing’s Pesto (see below)
• 1 organic chicken breast, cooked
• 1/3 cup goat cheese
• 1/4 cup diced shallot
• 1 cup arugula
• 1-2 teaspoons olive oil
• Pinch of sea salt or Himalayan salt
• Dash of lemon juice
• Pesto:
• 1/2 cup fresh basil
• 1/2 cup arugula (spinach or kale work well too!)
• 1/4 cup walnuts
• 2-3 cloves garlic
• Juice of 1 lemon
• 2-3 tablespoons olive oil
• 1 teaspoon Himalayan salt
• 1 teaspoon of pepper
• 1/4 cup Parmesan cheese (optional) 

Instructions 

• Preheat oven to 425 F.
• Place chicken in a stand mixer, turn on high until shredded. Set aside.
• Spread a layer of Whole Body Healing’s Pesto over Cappello’s Naked Crust.
• Add shredded chicken and small chunks of goat cheese onto pesto pizza crust.
• Place in the oven and cook as directed (9-11 minutes).
• In a separate bowl, toss arugula with olive oil, lemon, salt, and diced shallot.
• Once crust is golden brown, pull the pizza out of the oven and top with arugula mixture.
• Pesto: Place all ingredients except olive oil in a high-speed blender or food processor.
• Blend on low while running a slow drizzle of olive oil into the blender.
• Mix until all ingredients are well combined.
• Yields about 1 cup of pesto (I also used about 1/4 of a cup in this pasta recipe)

Additional Info

• Original recipe by Georgia of Whole Body Healing