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.
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.
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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.
Ingredient breakdown
- 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
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.
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.
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.
Recipe FAQS
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.
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.
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
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 pesto Flatbread Pizza
Equipment
- Oven
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.
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.
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