Cappello’s Summer Pesto Pizza
I’m always up for pizza. Well…that is unless it’s 95 in Denver and I’m in my house without AC. I created a solution for my love of pizza that can satisfy me during the summer months. No one wants a gooey, hot, cheesy pizza when you already feel like you cannot cool down. My pesto Paleo pizza is not only delicious but packed with protein and veggies.
Remember the pesto I made with Cappello’s Fettuccine? I used the same pesto in this Paleo pizza recipe. You can whip up one cup of my pesto and get several uses out of it. I’m all about meal planning and getting a bang for my buck. One cup of my pesto goes a long way. Once you finish making my Cappello’s pesto pizza, mix the leftovers in with my Cappello’s fettuccine recipe, top it on top of grilled veggies, or eat it alongside with scrambled eggs.
This Cappello’s crust, like all their products, is entirely grain-free. I feel full, but not too full, once I finish a couple slices, and most importantly am free of the joint pain I usually feel from grains. All ingredients are Non-GMO and Paleo Friendly.
After you make the pesto, boil a pot of water. This is my new favorite way to cook chicken. Probably because it is ridiculously easy and it makes one chicken breast go a long way. Once the water boils, simply place the rinsed chicken breast in the water. Cook for about 10 minutes, or until the breast is no longer pink in the middle. Take the chicken out of the water, toss in a stand mixer, and turn on high for simple shredded chicken.
Arugula’s bitter and nutty flavor spices up any dish. Toss the arugula in the lemon juice, diced shallot, and a pinch of salt.
Spread my pesto generously over the naked pizza crust. Top with chicken and small dollops of goat cheese,do omit the goat cheese if you want it fully Paleo. Cook the crust for about 9-11 minutes, as directed.
Once the Paleo pizza crust is golden brown, top with the lemony arugula mixture. This pizza is clean and delicious. I enjoyed my cold leftovers the next day!
Cappello’s Summer Pesto Pizza
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 (omit if Paleo)
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 pizza recipe)