Summer Pesto Pizza

This pizza is not only delicious but packed with protein and veggies, and is a fresh option for the hot summer months.


1 Cappello’s Naked Pizza Crust 

1/4 of Whole Body Healing’s Pesto (see below)

1 organic chicken breast 

1/3 cup of goat cheese

1/4 cup of diced shallot 

1 cup of arugula 

1-2 tsp. of olive oil

Pinch of sea salt or Himalayan salt 

Dash of lemon juice 



1. Preheat oven to 425

2. Add chicken breast into a large, boiling pot of water

3. Boil chicken until cooked all the way through (no longer pink inside)

4. Place chicken in a stand mixer, turn on high until shredded. Set aside.

5. Spread a layer of Whole Body Healing’s Pesto over Cappello’s Naked Pizza Crust 

6. Add shredded chicken and small chunks of goat cheese onto pesto pizza crust 

7. Place in the oven and cook as directed (9-11 minutes)

8. In a separate bowl, toss arugula with olive oil, lemon, salt, and diced shallot 

9. Once crust is golden brown, pull the pizza out of the oven and top with arugula mixture 





1/2 cup of fresh basil

1/2 cup of arugula (spinach or kale work well too!)

1/4 cup of walnuts 

2-3 cloves of peeled garlic 

Juice of 1 lemon 

2-3 tbsp. of olive oil 

1 tsp. of Himalayan salt 

1 tsp. of pepper 

1/4 cup of parmesan cheese (optional) 



1. Place all ingredients except olive oil in a high-speed blender or food processor 

2. Omit parmesan cheese if you avoid dairy 

3. Blend on low while running a slow drizzle of olive oil into the blender 

4. Mix until all ingredients are well combined 

5. Yields about 1 cup of pesto (I also used about 1/4 of a cup in this pasta recipe)


Original recipe by Georgia of Whole Body Healing