Description
This 30-Minute Mediterranean Chicken Flatbread Pizza is a quick and flavorful dish combining the vibrant tastes of pesto, fresh vegetables, and tender chicken on a crispy flatbread base. Perfect for a weeknight meal, it balances cheesy, savory, and fresh Mediterranean ingredients with ease.
Ingredients
Scale
Base
- 2 flatbreads
- 1/3 cup pesto (Barilla Genovese pesto recommended)
Cheese and Protein
- 1.5 cups shredded mozzarella cheese
- 1 heaping cup cooked chicken (shredded or diced)
- 1/2 cup crumbled feta cheese
Vegetables and Toppings
- 5 oz cherry tomatoes, halved
- 3/4 cup fresh spinach
- 1/2 red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
Seasonings
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for crisping the flatbread pizza quickly.
- Prepare Flatbreads: Place the flatbreads on a baking sheet or pizza stone. Spread about 1/6 cup of pesto evenly across each flatbread as the sauce base.
- Add Cheese and Chicken: Sprinkle the shredded mozzarella cheese generously over the pesto layer. Distribute the cooked chicken evenly on top of the cheese.
- Add Vegetables and Seasonings: Scatter the halved cherry tomatoes, spinach leaves, thinly sliced red onions, and Kalamata olives over the chicken layer. Sprinkle the garlic powder evenly for added flavor.
- Top with Feta: Crumble the feta cheese over the assembled toppings to add a tangy and creamy accent.
- Bake: Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden and crispy.
- Serve: Remove from oven, let rest for a minute, slice, and enjoy your Mediterranean Chicken Flatbread Pizza warm.
Notes
- Use cooked chicken to save time; rotisserie chicken works great.
- Kalamata olives add a briny punch, but you can substitute with green olives if preferred.
- Feel free to substitute spinach with arugula or add fresh basil after baking for extra freshness.
- For a crispier crust, use a pizza stone or preheat the baking sheet.
- If you don’t have pesto, you can substitute with a thin layer of olive oil and garlic.
