After a nice Monday night of talking about pizza toppings on #FoodieChats, I was dying to try a new ‘za combination. I usually use tomato sauce when I make pizza because bf’s Italian decent gives him the talent to make a fabulous marinara. Last night, however, was the decided time to switch things up. Having never made a white pizza before, I was worried that bf and I wouldn’t enjoy it as much as our traditional route, but we both couldn’t stop eating it. I kid you not, bf said, “I think this is the best thing either you or I have ever made!” SCORE!
Preheat the oven to 350° F. Salt and pepper the chicken breast and place on a baking sheet in the oven until cooked through (20-25 minutes). Once chicken is finished baking, allow to cool and then shred. Raise the oven temperature to 450° F.
Peel the cloves from the bulb of garlic and mince. Heat 1/4 cup of olive oil and all but 1 tbsp of minced garlic in a small sauce pan over low heat. Allow to cook for 10 to 15 minutes, stirring occasionally. Remove from heat.
In a food processor, combine the reserved minced garlic, basil, lemon juice, parmesan cheese, cashews, salt and pepper until smooth.
Dust a flat, clean surface with flour and roll out pizza dough with a rolling pin, following package instructions. Transfer the dough to a pizza pan. Spread the garlic-infused oil and pesto onto the dough and season with salt and pepper. Sprinkle half of the mozzarella onto the pizza, add spinach and chicken, then top with the rest of the mozzarella. Tear off chunks of goat cheese and disperse evenly on the pizza.
Place the pizza in the oven for 20 minutes or until crust is golden brown.