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.

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Summer Pesto Pizza


  • 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) 


  • 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