Say goodbye boring pepperoni, so long regular tomato sauce. Pizza night gets an upgrade with pesto chicken pizza! A flatbread pizza with a pesto base, chicken, juicy tomatoes, and fresh gooey mozzarella, this isn’t your ordinary pizza.
Pizza in my house is as much of a staple as water. Deep dish, Detroit style, thin crust, stuffed crust. We do not discriminate. But the best thing about it is the possibilities are endless. From pepper to onions, steak to shrimp, breakfast to dessert and everything in between, there is a pizza for everyone. And this pesto chicken pizza? It’s perfect for entertaining; wow your crowd with a deceivingly elegant flatbread as an app. It’s also perfect for lunch or dinner in a flash.
Flatbread Pizza
One of the greatest things to hit my grocery stores in the past few years is the abundant choices of na’an and flatbreads. There are so many brands to choose from, in so many shapes and sizes! I LOVE Stonefire Authentic Flatbreads, they are the perfect shape and thickness to hold up to these toppings. You can also make this recipes on naan (try the garlic flavor!), to make the perfect personal pizza!
Flatbread is perfect for pizza because there is no kneading or resting required. No tossing or shaping, just pull them out the package and load them up! Cover your flatbread with any toppings you desire!
Pesto Chicken Pizza Toppings
For this amazingly simple, I enlist the help of just 5 ingredients:
- Jarred pesto (yes jarred, save a few extra steps, get all the flavor)
- Boneless skinless chicken breast
- Fresh Mozzarella
- Cherry Tomatoes
- Red Onion
Slather two flatbreads with 1/3 cup of pesto, and tear some fresh mozzarella to scatter over the delicious green sauce. Cook 1/2 lb of chicken breast (seasoned with salt, pepper, and garlic powder), slice, and place on the cheese. Halve (or keep whole for an extra pop of juiciness) fresh cherry tomatoes, and thinly slice red onion and scatter both on top of the pizza.
Dot a few more tablespoons of extra pesto (because why not!). Bake in a 425 oven for 8 minutes, just enough time to melt the cheese, warm the toppings, and crisp the crust. Slice and chow down!
Toss out those delivery menus and DIY your pizza night. Add as much or as little as you want, but I promise, this pesto chicken pizza will satisfy your cravings in a way no delivery pepperoni can!
Want More Upgraded Takeout Recipes?
- Fried Chicken Biscuit With Maple Butter
- Asian Chicken Salad
- Roast Beef Sandwich With Herb Horseradish Sauce
- Bruschetta Chicken Panini
Pesto Chicken Pizza
Ingredients
- 2 flatbread pizza crusts
- ½ lb boneless skinless chicken breast
- ½ tsp garlic powder
- salt and pepper
- ⅓ cup pesto plus 2-3 tsps
- 8 oz fresh mozzarella
- ⅓ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
Instructions
- Season chicken breast with garlic powder, salt and pepper. In a saute pan over medium high heat, cook chicken for 3-4 minutes per side, or until the internal temperature reaches 165°. Let the chicken rest for 5 minutes and then slice.
- While the chicken is resting, preheat the oven to 425°
- Spread pesto evenly over both flatbreads. Top with torn pieces of fresh mozzarella.
- Top with sliced chicken, cherry tomatoes, and sliced red onion. Dot with a few additional teaspoons of pesto.
- Bake in the oven on an unlined baking sheet for 8-10 minutes or until the crust is slightly browned and the cheese is melted.
- Slice and serve immediately.
