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Chicken, Zucchini and Feta Flatbread

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By Pillsbury Kitchens
Updated Sep 20, 2016
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This light and fresh summer flatbread makes a great appetizer or main dish on a hot summer day.

Chicken, Zucchini and Feta Flatbread

  • Prep Time 15 min
  • Total 35 min
  • Ingredients 9
  • Servings 6
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Ingredients

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

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. Brush 1 tablespoon of the olive oil on top of dough. Bake 6 minutes.
  • Step 
    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.
  • Step 
    3
    Top with basil. Serve with pepper flakes.

Nutrition

400 Calories
21g Total Fat
26g Protein
28g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
190
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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