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    Home » Recipes » Lunch/Dinner » Chicken pesto Flatbread Pizza

    Published: Mar 9, 2023 by Maureen Celestine with Leave a Comment

    Chicken pesto Flatbread Pizza

    This Chicken pesto flatbread pizza makes a delicious lunch or dinner. It isn’t only quick to whip up, but it is budget-friendly. It offers a unique blend of basil pesto, chicken, and pineapples. 

    Jump to Recipe Print Recipe

    The tasty Hawaiian pizza inspires this recipe, so you know pineapple is an added topping. If that’s not your jam, the Italian pepperoni pizza or my fan’s favorite Anchovy pizza might interest you.

    pizza on a serving board.
    Jump to:
    • Reasons to love this Chicken Pesto Flatbread Pizza
    • Ingredient breakdown
    • Topping and Substitution ideas
    • Step-by-step Instructions
    • Expert Tips
    • How to store and reheat leftover pineapple chicken pizza
    • Recipe FAQS
    • LOVE PIZZA? HERE ARE SOME RELATED PIZZA RECIPES TO TRY
    • 📖 Recipe

    Reasons to love this Chicken Pesto Flatbread Pizza

    Quick to make: top the flatbread with the basil pesto and mozzarella, then add cooked chicken and pineapple, sprinkle more cheese, b’cos (yeah!), bake as desired, and serve. Could it be any faster than that?!

    Easy for both beginners and pro cooks alike

    Lunch box, please: It is a great idea for school lunch or mid-week dinner.

    Budget-friendly! buy a small jar of pesto at the grocery store to make this recipe insanely cheap. In Dfw, Premade flatbread costs $3.89 for a pack of 2; whole rotisserie chicken costs less than $6. Large canned pineapple is less than $2. Need I go on? 

    It is straightforward! There is no need to wait for the dough to rise; store-bought flatbread crust is readily available at grocers or bakery stores. 

    Need a different pesto variation? Try my asparagus basil pesto with this recipe and wow your taste bud.

    Ingredient breakdown

    ingredients list for chicken pesto pizza.
    • Flatbread crust: The main ingredient for this pesto pizza is the flatbread crust. As the name indicates, the dough is flat and lacks a leavening agent. In short, the dough doesn’t rise. Flatbread dough is super easy to make. All you have to do is mix bread flour with water and olive oil. That’s it! For the purpose of time, we’ll be using a store-bought crust. 
    • Basil pesto is a herbaceous sauce made of basil leaves, pine nuts, garlic, and olive oil. Use the recipe below, or try my asparagus pesto for an even more flavorful pesto pizza. 
    • Fresh mozzarella: Fresh mozzarella adds the cheesiness we all love on a pizza. It melts so nicely, giving this dish the ultimate creaminess. 
    • Rotisserie chicken: You can use leftover rotisserie chicken or choose premade and store-bought chicken for this recipe. 
    • Pineapple: Pineapple on a pizza works so well. It adds sweetness and a slightly tart flavor, which pairs well with the savory ingredients.

    Topping and Substitution ideas

    sweet peppers added to the pizza drizzled with pesto.

    There are so many topping ideas when it comes to chicken flatbread pizza. Here are a few to name:

    • Sauces: classic marinara sauce or a creamy white sauce can be substituted for pesto. 
    • Meat: Ground beef or sausages are also a good idea. You can also add cooked ham or pepperoni. Moreover, you can use seafood like shrimp or crab meat for a gourmet feel.
    • Vegetables: skip the meat and turn this Hawaiian chicken flatbread pizza into a vegetarian one using corn, bell peppers, onions, tomatoes, etc. whatever you decide, be sure to choose the right vegetables that don't take time to cook. 
    • Naan: You can replace flatbread with naan. They can be used interchangeably, as I did with this naan breakfast.

    Step-by-step Instructions

    Preheat the oven and line a baking sheet with parchment. Omit the parchment paper if you want a nice crisp on the bottom.

    Basil pesto spread over flatbread topped with sliced mozzarella balls.
    chicken flatbread pizza topped with chicken and pineapple.

    Step 1: Place the flatbread on the prepared pan, then spoon basil pesto over the flatbread. Use the back of a spoon to spread it towards the edge.

    Step 2: top it with fresh mozzarella balls. I prefer cutting the balls in half so they melt faster.

    Step 3: evenly distribute the cubed chicken and pineapple, leaving a little space in between. Sprinkle salt and ground black pepper over the pizza.

    Step 4: Finish with the shredded mozzarella cheese, and bake until it is cheesy. 

    DrizzleDrizzle more pesto, and slice as desired. Serve immediately. 

    Expert Tips

    • No one likes a soggy pizza. So, get all the ingredients ready and work faster. 
    • Pat dry the mozzarella balls to remove moisture, then slice them in half before distributing them evenly over the pesto spread. That way, you have evenly melted cheese. 
    • If using canned pineapple, drain it thoroughly, then Pat dry before adding it to the pizza, or you will have a soggy pizza.
    • Don’t let the basil pesto sauce sit on the flatbed crust for too long. This could make it soggy.
    • For an even toastier crust, drizzle olive oil over it, then heat it up in the oven for 2 minutes before adding the rest of the ingredients. 
    sliced pizza on a serving board.

    How to store and reheat leftover pineapple chicken pizza

    • Avoid storing in an air-tight container. This will create moisture, yielding a soggy pizza over time. 
    • Allow the pizza to cool completely before wrapping it in cling film and foil. Refrigerate for up to 2 days or freeze for up to 5 days. 
    • Preheat the oven to 350 degrees F with an empty baking sheet to reheat. Once heated, place the pizza on the pan and cook for 6  minutes or until heated. Another option is to pop it in the airfryer for 3-5 minutes or until it's hot. 
    pesto on pizza garnished with basil, and served with salad.

    Recipe FAQS

    What is on a traditional Hawaiian pizza?

    The traditional Hawaiian pizza is made with a few ingredients like pizza sauce, cooked ham, pineapples, and cheese. Authentic Hawaiian pizza is a blend of sweet, savory, and unique flavors.

    Is flatbread dough the same as pizza dough?

    No. You can use flatbread dough instead of pizza dough, but the two have a small yet prominent difference. Where pizza dough uses yeast as a leavening agent and is risen, flatbread dough is free of any leavening agent.

    How do you heat a flatbread pizza?

    You can reheat a flatbread pizza in a preheated oven at 350 degrees F for 7-10 minutes.

    LOVE PIZZA? HERE ARE SOME RELATED PIZZA RECIPES TO TRY

    • flatbread pizza margherita showing a slice of gooey melted cheese.
      Flatbread Pizza Margherita
    • A slice of anchovy pizza
      Anchovy Pizza Recipe
    • Italian pepperoni pizza recipe-063
      Italian Pepperoni Pizza Recipe (with veggies)
    • asparagus and basil made into a pesto in a small bowl.
      Asparagus Basil Pesto

    If you made this chicken flatbread, share a bite with us on our social media using the hashtag worldlytreat (#worldlytreat), we'd love to join the soirée. Also, don't forget to pin it for later. Chat soon?

    PEACE & LOVE

    Maureen

    📖 Recipe

    Chicken pineapple flatbread pizza

    Chicken pesto Flatbread Pizza

    With fresh mozzarella, homemade basil pesto, chicken, and pineapple, this easy chicken pesto flatbread pizza makes a great weeknight dinner or an ideal appetizer for sharing with the whole family. Short on time? Use a store-bought crust and pile on the toppings for the quickest pizza ready in less than 25 minutes.
    5 from 25 votes
    Print Pin Rate
    Course: Appetizer, Dinner, Lunch
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 11 minutes minutes
    Total Time: 21 minutes minutes
    Servings: 2
    Calories: 515kcal
    Author: Maureen Celestine

    Equipment

    • Oven
    • 1 baking sheet

    Ingredients

    • 1 pre-baked flatbread crust (about 7. oz or 2 small naan crusts)
    • ⅓ cup basil pesto plus more to drizzle
    • 4 oz fresh mozzarella sliced in half
    • ½ cup chopped rotisserie chicken about 1-inch cubes
    • ¼ cup diced pineapple (fresh or from 1 canned pineapple)
    • 1 small sweet pepper sliced thinly (optional)
    • salt to taste
    • ¼ teaspoon black pepper
    • ⅓ cup shredded mozzarella

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit.
    • Line a rimmed large baking sheet with parchment paper or use a non-stick baking pan.
    • Place the flatbread on the prepared pan, and spread the pesto sauce over the flatbread, leaving about ½ inch border. Pat dry the mozzarella balls to remove moisture, then distribute them evenly over the pesto spread.
    • Add the chicken and pineapple. Spread out evenly, then sprinkle with salt and ground black pepper.
    • Top with the shredded mozzarella cheese, and bake for 9-11 minutes or until the crust edges are slightly toasty and the cheese is completely melted.
    • Drizzle more pesto over the pizza.
    • Transfer the baked pizza over a large cutting board or on the same baking sheet. Cut into triangles, squares, or as desired using a pizza cutter or sharp knife. Serve immediately.
    • **Please see additional tips and step-by-step photos in the post.**

    Notes

    • Pat dry the mozzarella balls to remove moisture, then slice them in half before distributing them evenly over the pesto spread. That way, you have evenly melted cheese.
    • If using canned pineapple, drain it thoroughly, then Pat dry before adding it to the pizza, or you will have a soggy pizza.
    Can't find pesto? Here is a quick recipe to use.
    This pesto should yield about half a cup. Enough to layer the pizza.
    To make the Basil Pesto
    1 cup fresh basil
    2 tablespoons + 1 teaspoon pine nuts (almonds, walnuts, or sunflower seeds work too)
    ¼ cup freshly grated parmesan
    1-2 large garlic cloves
    3 tablespoons olive oil
    A dash of lemon juice
    ⅛ teaspoon salt
    ¼ teaspoon ground black pepper or to taste.
    Pulse the basil, garlic, pine nuts, and parmesan in a food processor until roughly chopped. Add the olive oil and lemon, then process until it’s fully incorporated and smooth. Season with salt and pepper.

    Nutrition

    Serving: 1 | Calories: 515kcal | Carbohydrates: 22g | Protein: 31g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 1086mg | Potassium: 254mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1804IU | Vitamin C: 21mg | Calcium: 476mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

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    Reader Interactions

    5 from 25 votes (25 ratings without comment)

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    Maureen celestine

    Thanks for stopping by. It means the world to me. On Worldly Treat, you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

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