Chicken Pesto Pizza With Artichoke Hearts, Fresh Basil & Goat Cheese, Gluten-Free

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1 bunch of rainbow chard greens, stems removed & torn into pieces

1 cup pine nuts

2 garlic cloves

handful of fresh basil leaves

1/2 cup extra virgin olive oil

juice of 1 lemon

1/2 teaspoon salt

ground pepper to taste

1 1/2 cup almond meal

1 egg

1 tablespoon olive oil

1/2 teaspoon Italian seasoning

1/2 teaspoon dried basil

1/4 teaspoon baking soda

4-5 artichoke hearts, quartered

3/4 cups chicken, cooked & diced

1 cup *goat cheese

fresh basil

optional: red pepper flakes

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