Lemony Arugula & Chick'n Pizza

Recipe:

Lemony Arugula & Chick'n Pizza

Serves: 3-4
Prep Time: 30 minutes
Cooking: 20 minutes
Recipe By: Elizabeth Varga

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Ingredients

For the lemon cashew cream

1 cup raw cashews

1/2 cup oat milk

¼ cup lemon juice

1 clove garlic, minced

¼ teaspoon salt

For the pizza

1 gluten free pizza dough

1 cup baby spinach, roughly chopped

1 12-ounce jar marinated artichokes drained and quartered

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1/2 teaspoon kosher salt

¼ teaspoon black pepper

Pinch crushed red pepper flakes

1 package Abbot’s Chopped Chick’n

2 cups baby arugula

2 tablespoons fresh dill, roughly chopped

2 tablespoons toasted pine nuts

Description

This is not your average pizza—it’s an abundance of nutritious, dark leafy greens; tender, juicy, and protein-packed Chick’n; and a mound of lemony, peppery arugula on a gluten-free crust. This is total body nourishment in its most delicious form.

Method

  1. Prepare the cashew sauce. Soak the cashews in boiling water for at least 30 minutes.

  2. Blend the soaked cashews with the oat milk, lemon juice, garlic, and salt, until smooth and creamy.

  3. Prepare pizza dough according to the package directions. Roll the dough to a 10” diameter. If the dough requires an initial bake, pre-bake the dough as directed. Then, turn the oven to 425°F.

  4. Spread the dough generously with cashew cream and top evenly with spinach, artichokes, and Chick’n.

  5. Bake for 15-25 minutes, until the crust is golden and Chick’n has browned.

  6. In a medium bowl, whisk together the remaining tablespoon of olive oil, the lemon juice, salt, pepper, and crushed red pepper. Add the arugula, dill, and pine nuts. Toss to combine.

  7. Top the baked pizza with the arugula salad. Serve immediately.

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