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
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
-
Step1Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan; press evenly to edges of pan. Bake 6 minutes.
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Step2Spread 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.
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Step3Top with grape tomatoes and green onions.
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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
2Tips from the
Pillsbury Kitchens
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