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–+ servings
Gluten Free Spinach Pesto Pizza

Gluten Free Chicken Pesto Pizza

Herbaceous spinach pesto and bright artichokes join chicken in this gluten free pizza creation.
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2

Equipment

  • Baking Sheet
  • Blender

Ingredients

Baby Spinach Pesto

  • 2 cups baby spinach
  • 2 tbsp fresh basil
  • 2 tbsp flat leaf parsley
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tsp minced garlic
  • 1/2 cup pine nuts
  • 1 lemon, juiced
  • 1/2 cup olive oil

Chicken Pesto Pizza

  • 1 Gluten Free pizza crust
  • 2 cups cooked chicken, cubed or sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup marinated artichokes, drained and quartered
  • 2 oz goat cheese, crimbled

Instructions

  • Combine all of the ingredients for the baby spinach pesto into a blender or food processor. Pulse until smooth and combined. Set aside for  later use.
  • Preheat the oven to 450 degrees.
  • Place the pizza crust on a baking sheet and brush with olive oil. Spread the pesto evenly over the crust. Have fun adding your toppings...chicken, olives, artichoke hearts, and finally the crumbled goat cheese.
  • Bake for 10-15 minutes until the crust is golden brown and the goat cheese begins to melt and bubble.

Notes

I use MYBREAD Gluten Free pizza crust for this recipe. They come in both original and flax seed and provide a perfect base with incredible texture and flavor.
https://www.mybreadbakery.com
Your extra pesto will last 5-7 days in the refrigerator, and you can also freeze it for later use.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!