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:
Season chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning.
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.
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.
Top with mozzarella, then spinach, tomatoes, and chicken. Sprinkle Parmesan over the top.
Finally, season with remaining 1 tsp. Italian seasoning.
Bake in a preheated 400 degree oven for 6 to 8 minutes or until cheese has melted.
Recipe from Creme de la Crumb