Chicken, Zucchini and Feta Flatbread

1 Ratings

1 Reviews

Kitchen Tested

Prep 15 min
Total 35 min
Ingredients 9
Servings 6

This light and fresh summer flatbread makes a great appetizer or main dish on a hot summer day.

By Pillsbury Kitchens

Updated September 20, 2016

Ingredients

1

can (11 oz) Pillsbury™ refrigerated thin 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

Steps

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1

Heat 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.
2

Meanwhile, 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.
3

Top with basil. Serve with pepper flakes.

To serve, carefully slide flatbread onto wooden cutting board, and cut pieces with pizza cutter.
A julienne peeler looks like a traditional vegetable peeler, but with a serrated edge. Spiralizers are another trendy way to cut zucchini. If you don’t have a julienne peeler or spiralizer, you can try using a vegetable peeler or knife to cut thin strips.

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 190

% Daily Value

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;