Pesto Chicken Flatbread Pizza
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Pesto Chicken Flatbread Pizza
Times
- Prep Time : 8 min
- Cook Time : 20 min
- Ready Time : 28 min
Servings
4 to 6
Ingredients
- 1 tablespoon olive oil
- 3 small zucchini, peeled into strips (using vegetable peeler)
- 2 cloves garlic, minced
- 1 ciabatta loaf or rustic loaf, cut in half horizontally (12-inch)
- 1 cup store bought pesto (pareve)
- 2 roasted red bell peppers, thinly sliced
- 2 cups shredded cooked chicken
- 2 to 3 tablespoons balsamic vinegar
- Freshly ground black pepper
Directions
Preheat oven to 350° F and grease a large sheet pan.
Heat olive oil in a medium sauté pan over medium high heat and cook zucchini and garlic for 6 to 8 minutes or until softened.
Place each half of ciabatta, cut side up on the prepared pan and spread each with ½ cup pesto. Layer on zucchini, bell peppers and chicken.
Bake in the oven for 10 to 12 minutes or until toppings are hot and bread is crispy. Cut into slices to serve and drizzle with balsamic vinegar and pepper for garnish.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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We had this pizza this weekend and it was superb! We followed the recipe exactly except that we used homemade pesto made from basil we grew. This is such a good pizza. We made it ahead of time and wrapped it in cellophane and kept it in the fridge until time to eat. Totally awesome flavors.
This looks so yummy. I would make this!
I love chicken pizza, it’s a great change from the typical.
I need to know sodium content .
Thanks
I calculated it to be around 440mg assuming 4 servings for this recipe. If you need nutrition information for recipes you can copy and past them into this site for a pretty good estimate – http://caloriecount.about.com