Ingredients
Flatbread Crust
- 4 flatbread crusts (store-bought or homemade)
Basil Pesto
- 1/2 cup basil pesto
Cheese
- 8 oz fresh mozzarella, sliced
Protein
- 2 cups shredded rotisserie chicken
Fruit
- 1 cup pineapple chunks (fresh or canned, drained)
Instructions
- Preheat oven. Preheat your oven to 400°F (200°C) to ensure it's hot and ready for baking the flatbread pizza.
- Spread pesto. Evenly spread a generous layer of basil pesto over each flatbread crust, ensuring full coverage for maximum flavor.
- Add chicken. Distribute the shredded rotisserie chicken evenly on top of the pesto layer across all flatbreads.
- Top with mozzarella. Arrange slices of fresh mozzarella over the chicken to create a creamy, melty texture once baked.
- Add pineapple. Sprinkle pineapple chunks evenly over the cheese-covered pizzas to add a sweet and tangy contrast.
- Bake the pizzas. Place the prepared flatbread pizzas on a baking sheet and bake them in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and edges are crispy.
- Serve. Remove the pizzas from the oven, slice into portions, and serve warm for the best flavor and texture experience.
Notes
- Feel free to customize your pizza by adding toppings like olives, bell peppers, or onions.
- You can substitute fresh mozzarella with shredded mozzarella or another melty cheese of your choice.
- If you prefer a vegetarian option, omit the chicken and add extra vegetables.
- Leftover pesto can be stored in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Baking
- Cuisine: American
