Ingredients

The following ingredients have 6 Servings
  • 1/2 cup pine nuts
  • 1/4 cup almonds
  • 2 cups basil leaves
  • 3 cups greens (kale, spinach or both)
  • 3-4 cloves garlic
  • 1 Tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/4-1/2 tsp sea salt
  • 1/2 cup light olive oil
  • 1 paleo pizza crust (prepared and baked 10-12 mins)
  • 5-6 Tbsp pesto (see above*)
  • 1 1/2 cups chicken (cooked and shredded)
  • 3/4 cup sliced cherry tomatoes
  • Sea salt and pepper
  • Fresh chopped basil or parsley

Instruction

  • Preheat oven to 450 degrees (or keep oven heated after pre-baking crust)
  • Dollop 4 Tbsp of the pesto over the crust and spread with the back of a spoon into an even layer
  • Sprinkle the shredded chicken over the pesto, then the tomatoes. Dollop the remaining 2 Tbsp pesto in small amounts over the chicken and tomatoes.  Sprinkle fresh herbs over the top if desired.
  • Bake pizza in the preheated oven or 15 more minutes, until edges of crust are a crisp golden brown and toppings are heated through. Serve immediately and enjoy! Store leftovers covered in the refrigerator for up to 3 days.