Flatbread pizza is a quick and easy meal for the whole family. The best part is it can be customized to everyone’s likes and dislikes with a quick addition or reduction in toppings. One of our favorite toppings is our antipasto flatbread, but if you are looking for something for picky kids, then try our quick and easy pesto chicken flatbread pizza below.
This quick and easy pesto chicken flatbread pizza will be a hit with the whole family.
Pesto chicken flatbread
The thing I love about this quick and easy flatbread pizza is that you can change up the toppings ever so slightly to accommodate likes and dislikes. For example, my kids won’t eat mushrooms and one won’t eat fresh pine nuts so we left them off theirs. Having this recipe approved by my picky child was nothing short of a victory, especially when he ate an entire flatbread by himself.
These individual-style flatbread pizza bases I buy in 2-packs from Aldi, so if you have a store close to you, they’re a staple in my pantry. You can always make your own using my skillet flatbread recipe if you don’t have one.
Another staple in our refrigerator is slow cooker shredded chicken. We use it for so many different dishes including our flatbread pizzas.
Flatbread toppings
- Flatbread
- Shredded chicken
- Pesto
- Mushrooms
- Spinach
- Pine nuts
- Mozzarella
Instructions
Spread a layer of pesto over your flatbread.
Add your toppings; we added mushroom, spinach, shredded chicken, pine nuts, and mozzarella.
Bake your flatbread pizza in the oven for 9 minutes until the edge turns crispy and the mozzarella is melted.
Slice and serve immediately. You won’t be able to stop at one slice.
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This quick and easy chicken flatbread pesto pizza is topped with spinach, mozzarella, mushrooms, and fresh pine nuts.
- 1 flatbread per person
- 1/2 cup shredded chicken
- 1/3 jar pesto
- 1 cup spinach
- 1/2 cup mushrooms sliced
- 1/4 cup pine nuts
- 1/2 cup mozzarella pearls
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Heat oven to 425F
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Spread pesto over the flatbread
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Add spinach next and then top with mushrooms and shredded chicken
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Finish by topping with pine nuts and mozzarella pearls
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Place on a cookie sheet and bake for 9 minutes until crispy around the edge and the mozzarella has melted.
