Cheddar Chicken Pesto Flatbread

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by Stephanie of Plain Chicken

We love pizza at our house. I probably love it more than I love my husband. I could eat it every meal, every day! I know my husband isn’t as much of a fan, so I am always looking for new twist to ensure that he doesn’t get bored with it.

We recently went out to dinner and ordered the cheese toast appetizer. Now, this wasn’t any cheese toast; it was a pesto cheese toast. It was so simple, but it was so good. I never would have thought about combining pesto and Cheddar, but I immediately knew this would make a great starting point for pizza.

To mix things up a bit, I decided to use flatbread for the pizza crust. I also added some chopped Italian-seasoned chicken to make this more of a meal. I wanted to keep the same flavors for the pizza that were in the cheese toast, so I chose a Wisconsin Mild Cheddar and a Wisconsin Jack cheese.

We were not disappointed. This was fantastic! It was ooey-gooey cheesy goodness!! We served it with some warm pizza sauce for dipping, but it is just as good on its own.

This is a simple lunch or dinner, or a great snack while you are watching March Madness. It only takes a few minutes to prepare and it tastes great. I can’t wait to experiment with more flatbread combinations!

Cheddar Chicken Pesto Flatbread

by Stephanie of Plain Chicken

1 6-inch round flatbread
1-2 Tbsp pesto
3 oz chopped Italian chicken
1/4 cup Wisconsin Mild Cheddar cheese, grated
1/4 cup Wisconsin Jack cheese, grated
Pizza sauce, optional

Preheat broiler. Place flatbread on a baking sheet. Spread pesto on top of flatbread. Top with chopped chicken and both cheeses.

Place flatbread under broiler for 3-5 minutes. Watch closely, it will burn if you don’t watch it. Cut into quarters and serve with warm pizza sauce for dipping, if desired.

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