Pesto Chicken Flatbread Pizza

Start with naan flatbread, cover with pesto, Grilled & Ready® chicken, onion, and cheese. Bake for 15 minutes, and — presto! — pesto pizza.
  • Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serves 8
  • Calories 360
  • Calories 360
  • Total Fat 16 g
  • Cholesterol 75 mg
  • Sodium 800 mg
  • Total Carbohydrate 27 g
  • Protein 28 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients

  • 22 ounces
  • 1 teaspoon vegetable oil
  • 1 sweet onion, thinly sliced
  • 4 Naan-style flatbread
  • 8 ounces tomato pesto
  • 3/4 cup Pecorino Romano cheese, shaved
  • 1 package fresh basil
  • 1 sea salt, to taste
  • 1 black pepper, to taste

Cooking Instructions

  1. Preheat oven to 375°F.
  2. Heat a nonstick skillet over medium-high heat.  Add vegetable oil and onions.  Cook for 6-7 minutes, or until onions turn golden brown.  Remove from heat and set aside.
  3. Place flatbreads on a baking sheet.  Layer each flatbread with tomato pesto, onions, chicken and shaved cheese.  Bake for 12-15 minutes, or until cheese has become slightly melted.
  4. Remove pizza from oven and sprinkle with fresh basil, sea salt and freshly cracked pepper. 
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