Chicken pesto Flatbread Pizza

5 from 25 votes

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.

Prep Time10

Cook Time11

Total Time21

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings:

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