Flatbread is one of those things that seems kinda fancy. You might order it as an appetizer at your favorite restaurant, but never think to try it at home. But I’ll let you in on a little secret: making flatbread at home is just as easy as making your own pizza. And it’s totally worth it. You can even eat flatbread for breakfast!
For whatever reason, flatbread lends itself to unique flavor combinations. We might not think to combine apple and radicchio on pizza, but it makes a perfect combination on flatbread. Roasted squash and sweet potato? Tapenade and peppers? Sign me up!
Plus, on those hot summer days when nobody wants to turn on the oven, you can even make flatbread outdoors. Fire up the grill and you’ll have an easy appetizer or meal in no time.
Here’s just how easy it is to make this Chicken Pesto Flatbread:
- 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
- 1/3 cup basil pesto sauce
- 2 cups shredded mozzarella cheese (8 oz)
- 2 cups shredded deli rotisserie chicken
- 1/4 teaspoon black pepper
- 1/2 cup quartered grape tomatoes
- 1/3 cup sliced green onions
STEP 1: Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan; press evenly to edges of pan. Bake 6 minutes.
STEP 2: Spread pesto sauce onto partially baked crust; top with 1 cup of the mozzarella cheese, the chicken, pepper and remaining 1 cup mozzarella cheese. Bake 10 to 12 minutes longer or until cheese is melted and crust is deep golden brown.