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Flatbread Chicken and Veggie Pizza Recipe

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4.1 from 14 reviews

This Flatbread Pizza recipe offers a quick and easy way to enjoy a homemade pizza with naan as the crust. With toppings like mozzarella, rotisserie chicken, bell peppers, and red onions, it’s a perfect weeknight meal that combines convenience and fresh flavors. The naan is pre-baked slightly to prevent sogginess and then topped with sauce, cheese, and veggies before a final bake to achieve a melty, crisp-tender finish.

  • Total Time: 21 minutes
  • Yield: 2 servings

Ingredients

Flatbread Base

  • 1 (8.8-ounce) package naan (2 breads in a package, such as Stonefire Naan)
  • 1 teaspoon olive oil (divided, plus additional for serving if desired)

Toppings

  • 1/2 cup pizza sauce (Rao’s Margherita Pizza Sauce, Rao’s Marinara, or Muir Glen fire-roasted crushed tomatoes)
  • 3 ounces mozzarella cheese, very thinly sliced (approximately 2/3 cup)
  • 1 cup rotisserie chicken, chopped into small pieces
  • 3/4 cup bell pepper slices (red and orange, or use 1 bell pepper)
  • 1/3 cup thinly sliced red onion
  • Small basil leaves (optional)
  • Salt (optional)

Instructions

  1. Prepare Oven and Baking Surface: Preheat your oven to 400°F. Line a large sheet pan with parchment paper or a silicone liner to prevent the naan from becoming too crisp on the bottom. Avoid using wax paper or tin foil.
  2. Par-Bake the Naan: Place both naan breads on the lined sheet pan. Drizzle each naan lightly with about 1/2 teaspoon of olive oil. Bake in the oven for 2 minutes to gently toast the bread, which helps keep it from getting soggy later.
  3. Prepare Vegetables and Chicken: While the naan is baking, thinly slice the bell peppers and red onion and chop the rotisserie chicken into small pieces for even topping distribution.
  4. Slice Cheese and Add Sauce: Thinly slice the mozzarella cheese. Remove the naan from the oven after the initial bake and spread 1/4 cup of pizza sauce evenly over each naan, leaving a 1/2-inch border around the edges.
  5. Add Toppings: Evenly divide the sliced mozzarella between the two naan breads, pressing the cheese gently into the sauce. Top each pizza with the prepared bell peppers, chopped chicken, and red onion slices, pressing the toppings in gently as well.
  6. Bake the Pizzas: Return the topped naans to the oven and bake for 7 to 9 minutes, or until the mozzarella is melted and bubbly and the vegetables are crisp-tender.
  7. Finish and Serve: Remove the pizzas from the oven and let them cool for 1 minute. Optionally, drizzle each pizza with an additional 1/2 teaspoon of olive oil, sprinkle with shredded basil leaves, and add a pinch of salt to taste. Use a sharp serrated knife to slice and serve immediately.

Notes

  • Lining the baking sheet is essential to prevent the naan from becoming overly crisp or burnt on the bottom.
  • Using thinly sliced cheese helps it melt quickly and evenly during baking.
  • Feel free to swap out rotisserie chicken with other leftover cooked proteins or go vegetarian by omitting the chicken.
  • Adjust toppings according to preference, and fresh basil adds a nice herbal note if used.
  • Serve immediately for the best texture and flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Lunch
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://dishiary.com/flatbread-chicken-and-veggie-pizza-recipe/