SPINACH PESTO CHICKEN PIZZA
Pizza Month - Signature Recipe
Spinach Pesto Chicken
3 large chicken breasts, cut into strips
2 cups baby spinach leaves
1/4 cup parmesan cheese
1/2 cup olive oil
1/3 cup almonds
1 tsp garlic powder
1/4 tsp salt
Pepper to taste
Pizza dough of choice (refer to my pizza dough recipe)
2-3 tbsp. tomato paste (I used my recipe in The Healthy Way eBook)
Spinach pesto chicken
Mozzarella cheese (to taste)
1 green zucchini, shaved
4 mushrooms, sliced
10-12 baby spinach leaves
1 small onion, sliced
1/4 cup almonds, chopped
Greek yogurt, drizzled to serve
Step 1. Blitz all spinach pesto ingredients except the chicken in a food procesor until smooth and combined.
Step 2. Mix all the spinach pesto ingredients together in an airtight container, then place into the fridge for 12-24 hours.
Step 3. Allow your spinach pesto chicken to marinate for 12-24. Once marinated, preheat oven to 180 degrees Celsius.
Step 4. Prepare a large baking tray by lining it with non-stick baking paper, then place the spinach pesto chicken evenly on the tray.
Step 5. Place both the pizza base and the spinach pesto chicken in the oven at the same time, making sure you place the spinach pesto chicken on the bottom shelf.
Step 6. Once the pizza base is cooked (15-20 mins), remove it from the oven. Leave your chicken in the oven for 5 mins longer.
Step 7. Dress your pizza first with tomato paste, then sprinkle some mozzarella over the top.
Step 8. Take out your chicken and place evenly over the pizza and top with your onion, capsicum, almonds and remaining cheese.
Step 9. Place the pizza into the oven. Turn to grill, and grill on the highest setting until golden and brown (5-10 mins).
Step 10. Cut and serve hot, drizzled with some Greek yogurt. YUM!
Chicken - pork
Parmesan - nutritional yeast
Greek Yogurt - coconut yogurt, coconut cream
Almonds - pine nuts, cashews, sesame seeds, pumpkin seeds
Spinach - fresh basil
Garlic powder - 1/2 tsp garlic paste or 1 fresh garlic, crushed
Olive oil - butter, ghee, coconut oil