This chicken pesto flatbread pizza is a quick, budget-friendly meal that works for lunch, dinner, or a simple appetizer. It combines fresh basil pesto, creamy mozzarella, tender rotisserie chicken, and sweet pineapple for a bright, satisfying twist on a Hawaiian-style pizza—only faster. Use a store-bought flatbread crust to keep prep to a minimum and finish in under 25 minutes.
Reasons to love this Chicken Pesto Flatbread Pizza
- Fast and simple: Spread pesto, add mozzarella, top with cooked chicken and pineapple, finish with shredded cheese, then bake.
- Great for cooks of any level: No dough rising or advanced techniques required—perfect for beginners and busy cooks.
- Lunchbox-friendly: Slice and pack for school, work, or a picnic.
- Budget-conscious: Use a small jar of pesto, leftover rotisserie chicken, and canned pineapple for an economical meal.
- Customizable: Swap in a different pesto, use naan instead of flatbread, or change toppings to suit your taste.
Ingredient breakdown
- Flatbread crust: A pre-baked flatbread or naan makes this pizza fast and easy. Flatbread has no leavening, so it stays thin and crisp.
- Basil pesto: Herb-forward pesto adds bright basil flavor. Use store-bought or make a simple basil pesto at home.
- Fresh mozzarella: Soft mozzarella balls or slices melt into creamy pockets; pat them dry before using to avoid excess moisture.
- Rotisserie chicken: Cooked shredded or cubed rotisserie chicken is convenient and flavorful.
- Pineapple: Fresh or well-drained canned pineapple gives a sweet-tart contrast that pairs well with savory pesto and cheese.
Topping and substitution ideas
There are many ways to vary this flatbread pizza:
- Sauces: Swap pesto for marinara or a creamy white sauce for a different base.
- Proteins: Use ground beef, sausage, ham, pepperoni, or cooked seafood like shrimp for a new flavor profile.
- Vegetables: Make a vegetarian version with corn, bell peppers, onions, or tomatoes—choose quick-cooking vegetables so the pizza finishes in one bake.
- Crust swap: Naan, thin pizza crust, or flatbreads are interchangeable with this method.
Step-by-step Instructions
Preheat the oven and prepare a baking sheet. For a crisper bottom, preheat the sheet in the oven; if you prefer, line it with parchment paper for easier cleanup.
Step 1: Place the flatbread on the prepared baking sheet. Spoon and spread the basil pesto over the surface, leaving a small border around the edges.
Step 2: Pat the fresh mozzarella balls dry and halve them so they melt evenly. Arrange the pieces over the pesto.
Step 3: Evenly scatter the cubed or shredded chicken and diced pineapple across the flatbread. Season lightly with salt and freshly ground black pepper.
Step 4: Sprinkle shredded mozzarella over the top and bake until the edges are golden and the cheese is fully melted, about 9–11 minutes at 425°F (218°C).
Finish with an extra drizzle of pesto if desired, slice, and serve immediately.
Expert Tips
- Work quickly once the pesto is on the crust to prevent the flatbread from becoming soggy.
- Pat mozzarella dry and slice it in half so it melts faster and avoids releasing too much water.
- If using canned pineapple, drain and pat it dry to keep the crust crisp.
- For an extra-crisp crust, brush a little olive oil on the flatbread and bake for 1–2 minutes before adding toppings.
How to store and reheat leftover pineapple chicken pizza
- Cool leftover pizza completely before wrapping to avoid trapping steam. Wrap in plastic wrap and then foil for refrigeration.
- Store in the refrigerator up to 2 days or freeze up to 5 days.
- Reheat in a preheated oven at 350°F (177°C) on a hot baking sheet for about 6 minutes or until heated through. An air fryer also works—reheat at 350°F for 3–5 minutes.
Recipe FAQs
What is on a traditional Hawaiian pizza?
Traditional Hawaiian pizza typically has tomato sauce, cooked ham, pineapple, and cheese for a sweet-and-savory combination.
Is flatbread dough the same as pizza dough?
No. Pizza dough usually uses yeast to rise and becomes thicker and chewier. Flatbread dough has no leavening agent and stays thin and crisp.
How do you heat a flatbread pizza?
Reheat flatbread pizza in a preheated oven at 350°F for about 7–10 minutes until warmed through and the crust becomes crisp again.
Recipe
Chicken Pesto Flatbread Pizza
Prep time: 10 minutes • Cook time: 11 minutes • Total: 21 minutes • Serves: 2
Summary: Fresh mozzarella, basil pesto, rotisserie chicken, and pineapple combine for an easy, flavorful flatbread pizza that’s ready fast. Use a store-bought crust to speed things up.
Ingredients
- 1 pre-baked flatbread crust (about 7 oz or two small naan crusts)
- 1/3 cup basil pesto, plus extra for drizzling
- 4 oz fresh mozzarella, halved
- 1/2 cup chopped rotisserie chicken (about 1-inch cubes)
- 1/4 cup diced pineapple (fresh or canned, well drained)
- 1 small sweet pepper, thinly sliced (optional)
- Salt, to taste
- 1/4 teaspoon ground black pepper
- 1/3 cup shredded mozzarella
Instructions
- Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment or use a nonstick pan.
- Place the flatbread on the prepared pan. Spread pesto over the flatbread, leaving about a 1/2-inch border.
- Pat the fresh mozzarella to remove excess moisture and place pieces evenly over the pesto.
- Add the chicken and pineapple, distributing them evenly. Season lightly with salt and black pepper.
- Top with shredded mozzarella and bake 9–11 minutes, until the crust edges are lightly toasted and the cheese has melted.
- Drizzle additional pesto if desired, slice, and serve immediately.
Notes
- Dry mozzarella well to prevent a watery pizza and help it melt uniformly.
- Thoroughly drain canned pineapple and pat dry to avoid soggy crust.
- Quick basil pesto recipe (yields about 1/2 cup): 1 cup fresh basil, 2 tbsp pine nuts (or almonds/walnuts), 1/4 cup grated Parmesan, 1–2 garlic cloves, 3 tbsp olive oil, a squeeze of lemon, 1/8 tsp salt, 1/4 tsp black pepper. Pulse basil, nuts, garlic, and Parmesan in a food processor, then add oil and lemon and blend until smooth. Season to taste.
Nutrition (per serving)
Calories: 515 • Carbohydrates: 22 g • Protein: 31 g • Fat: 34 g • Saturated fat: 13 g • Sodium: 1086 mg • Fiber: 2 g • Sugar: 7 g
If you try this chicken pesto flatbread pizza, enjoy it hot from the oven and feel free to adapt the toppings to your preference. Peace & love — Maureen