This light and fresh summer flatbread makes a great appetizer or main dish on a hot summer day.
Chicken, Zucchini and Feta Flatbread
- Prep Time 15 min
- Total 35 min
- Ingredients 9
- Servings 6
Ingredients
- 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
- 2 tablespoons olive oil
- 1 1/2 cups julienned zucchini
- 1/4 teaspoon black pepper
- 2 cups shredded deli rotisserie chicken
- 1 1/4 cups shredded mozzarella cheese (5 oz)
- 3/4 cup crumbled feta cheese
- 1/3 cup chopped fresh basil leaves
- Crushed red pepper flakes, if desired
Instructions
-
Step1Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan; press evenly to edges of pan. Brush 1 tablespoon of the olive oil on top of dough. Bake 6 minutes.
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Step2Meanwhile, in small bowl, toss zucchini with remaining 1 tablespoon olive oil and the black pepper. Top partially baked crust with chicken, zucchini and cheeses. Bake 10 to 12 minutes longer or until cheese is melted and crust is deep golden brown.
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Step3Top with basil. Serve with pepper flakes.
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Nutrition
400
Calories
21g
Total Fat
26g
Protein
28g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 610mg
- 25%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 4%
- 4%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2Recipe Tips
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