Mustard Green Pesto: (makes two batches)

• 3 cups Nature’s Greens® Mustard Greens
• 1/4 cup toasted almonds
• 1 garlic clove, minced
• 1/2 cup grated parmesan
• 1/3 cup olive oil

Pizza:

• 2 cups shredded cooked chicken
• 1/3 cup barbecue sauce
• 1 ball pizza dough
• Mustard green pesto
• 2 cups shredded mozzarella cheese
• 1/4 red onion, thinly sliced

1. Place mustard greens, almonds, garlic, and parmesan in a food processor. Pulse to chop. Slowly stream in olive oil while motor is running, scrapping down sides as needed, until pesto is creamy. Season with salt and black pepper to taste.
2. Preheat oven to 500 degrees. Dust pizza dough with flour and roll out into a large circle on a pizza stone.
3. Toss chicken with barbecue sauce.
4. Spread dough with 1/2 of mustard green pesto. Top with 1 ½ cups of mozzarella, barbecue chicken, and red onion. Sprinkle remaining mozzarella over the top.
5. Place pizza in the oven and bake 12-15 minutes until dough is crisp and golden and cheese is melted.

Recipe courtesy of Rachael Hartley, RD, LD, CERTIFIED INTUITIVE EATING COUNSELOR.