I had some extra flat bread on hand and was looking to put it to good use. I came across a recipe for chicken pesto pizza and thought I would give it a try. I really like the thin crust and the crispiness of the baked flat bread, it’s perfect for pizza. Basically this pizza is topped with a pesto sauce, artichoke hearts, chicken and cheese. If you don’t want to use chicken, I would recommend trying shrimp. This recipe uses a pretty basic basil pesto consisting of ingredients such as basil, garlic, pine nuts and olive oil. There is nothing hard about this pizza recipe and if you are using pre-cooked chicken, it can be served within 30 minutes. Enjoy.
1 flatbread pizza crust
2 cups chicken breast strips (cooked)
1 (6 ounce) jar artichoke hearts (drained)
½ cup shredded mozzarella cheese
Basil Pesto Sauce-
1 cup fresh basil leaves (packed)
1 garlic cloves
1/8 cup pine nuts
1/3 cup extra virgin olive oil (divided)
Salt and pepper (to taste)
¼ cup grated Parmesan cheese
Step 1: To make basil pesto- Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/3 cup of oil and blend until smooth. Season with salt and pepper. Stir in the cheese and set aside.
Step 2: preheat the oven to 450 degrees. Spread pesto sauce over the pizza crust evenly. Arrange chicken pieces and artichoke hearts over the sauce. Top with mozzarella cheese.
Step 3: Bake for 10 minutes or until the cheese has melted and flatbread is browned and crispy.
(Makes 6 servings)