Chicken Florentine Flatbread Pizza

A light flatbread pizza topped with chicken, tomatoes, spinach, and basil.

I really love any recipe that has a combo of tomatoes, basil, and cheese. It’s such a good combo. This just turns that into pizza and we, of course, really enjoyed it. I make fresh pizza dough nearly every time we have pizza, but occasionally I do like to have a premade crust. Bonus points if I can just pull it out of the package and throw my toppings on it. It’s been super long but I believe I used a Stonefire brand flatbread or pizza crust for this recipe.

What you need:

  • 2-3 store-bought or homemade flat breads OR naan

  • 2 Tbsp. butter, melted

  • 4 tsp. Italian seasoning

  • 2 boneless skinless chicken breasts, diced into bite-size pieces

  • 1/4 tsp. salt

  • 1/4 tsp. pepper

  • 1/2 tsp. garlic powder

  • Olive oil

  • 1 cup grape tomatoes, halved

  • 1/2 cup spinach leaves, thinly sliced or chopped

  • 1/4 cup shredded parmesan cheese

  • 1/4 cup shredded mozzarella cheese

  • 1 Tbsp. fresh basil, chopped

Directions:

  1. Season chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning.

  2. Heat a little olive oil in a large skillet over medium-high heat. Add chicken and cook until done, about 6-8 minutes, stirring often.

  3. In a small bowl, whisk together melted butter and 2 tsp. Italian seasoning. Brush over flatbread or naan. Place flatbread/naan on a large baking sheet lined with foil or parchment paper.

  4. Top with mozzarella, then spinach, tomatoes, and chicken. Sprinkle Parmesan over the top.

  5. Finally, season with remaining 1 tsp. Italian seasoning.

  6. Bake in a preheated 400 degree oven for 6 to 8 minutes or until cheese has melted.

Recipe from Creme de la Crumb

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