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Chicken Pesto Flatbread

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By Pillsbury Kitchens
Updated Sep 20, 2016
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Make this delicious summer pesto flatbread with fresh toppings, which is made easy with refrigerated pizza dough.

Chicken Pesto Flatbread

  • Prep Time 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 6
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Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust 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

Instructions

  • 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.
  • Step 
    3
    Top with grape tomatoes and green onions.

Nutrition

430 Calories
22g Total Fat
27g Protein
29g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
640mg
27%
Potassium
240mg
7%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
4g
Protein
27g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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