Lisa Rutledge’s Recipe: Whole Wheat Chicken & Arugula Pizza
Hello OhYeah!
I made this up Friday night during pizza night because I really wanted pizza but I am in volleyball preseason now and need to go healthier. So I created the arugula pesto grilled chicken pizza with whole wheat crust. After travelling through Europe all summer I fell in love with arugula, which is a peppery flavored type of salad green they use a lot in Europe. It is far underrated here in the states and I think it is one of the greatest leafy vegetables out there. I love it on this pizza!
In the spirit of sharing {and more pizza eating overall} here is the recipe:
Ingredients
- 1 whole wheat crust from Trader Joes ( the one in the refrigerated section that’s uncooked)
- 1 bag of arugula (or spinach if you like)
- 2 tablespoons green pesto
- Shredded mozzarella cheese
- Grilled chicken, chopped
Directions
Take out the whole wheat crust and prepare according to directions (let it sit out for 20 min and then stretch it out and mold it to any pizza shape you want). I tried to make a heart and it didn’t quite turn out, LOL. Spread a thin layer of pesto on the entire pizza and then top with a thin layer of mozzarella cheese. Put it in the oven for about 8-10 min and take out when it is nice and golden brown. Next top with a thick layer of arugula and finally add the chopped up grilled chicken. Enjoy!
This is a fairly healthy way to get your pizza craving in and it is SOOOOO delicious.
Enjoy and happy eating! :)
