Chicken, Pesto and Tomato Flatbread – a delicious recipe with Dough, Vegetable Oil, Tomatoes, Kosher Salt, Chicken Breasts, Mozzarella. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425 degrees F.
2
Roll out refrigerated pizza dough onto a baking sheet that has been well oiled so that it fills up the entire sheet.
3
Bake for about 12 minutes or until crust is golden brown.
4
While the crust is baking, place sliced tomatoes on paper towels and sprinkle with kosher salt.
5
Allow to sweat for 10 minutes and then blot with paper towels.
6
Combine shredded chicken, pesto and mozzarella in a bowl.
7
Stir until thoroughly combined.
8
Once the crust is done, sprinkle with 1/4 cup of Parmesan cheese.
9
Top with chicken mixture and then spread tomatoes over entire flatbread.
10
Place back in the oven to bake for 5-7 minutes or until cheese is bubbly and melted.
11
Sprinkle with remaining 1/4 cup Parmesan.
12
Slice and serve.
13
(Adapted from Pampered Chef.)
328
kcal
Calories
22
g
Fat
5
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package (about 13.8 Oz. Size) Pillsbury Refrigerated Pizza Dough, 3 Tablespoons Vegetable Oil, 3 Roma Tomatoes, Sliced, Kosher Salt, and more.
Yes, Chicken, Pesto and Tomato Flatbread falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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