1 Multigrain Pizza Crust (I used International Fabulous Flats)
3/4 Cup Helios Plain Organic Nonfat Kefir
3 Tbsp. Basil Pesto
1 Tsp Extra Virgin Olive Oil
1 Medium Onion chopped fine
1 1/2 Chicken Breasts cooked and cut into chunks or cubes
1 Tbsp Weber Beer Can Chicken Seasoning
3 to 4 Kale Leaves chopped bite size
1 Cup Cheese (Italian Blend Asiago & Mozzarella)
1 Tbsp. Parsley
1 Tbsp. Basil
Heat oven to 375 degrees.
To cook your chunks of chicken and onion, heat a skillet with 1 tsp olive oil add chicken, onion and Weber Beer Can chicken seasoning, heating on medium until chicken is no longer pink inside and onions are translucent.
Place the crust on a baking sheet and mix together the pesto with the kefir.
Spread the pesto mixture on the crust as a sauce.
Top with kale leaves, then with the chicken & onions, finally top with cheese, basil and parsley