Pesto Chicken Flatbread Pizzas

Pesto Chicken Flatbread Pizzas

In this recipe:

based on 2 reviews
This Looks YUMMY!
10 min.
18 min.
2 flatbread pizzas, 4 servings total

Tuscan flavors will delight family and friends in this easy to make Pesto Chicken Flatbread Pizza. Great as a main dish or side dish to complement a meal.


  • 2 Tuscan-style flatbreads (about 3.5 ounces each)
  • 1/4 cup BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil (7 oz.)
  • 2/3 cup sautéed or cooked chicken breast strips
  • 2 tablespoons shredded mozzarella cheese
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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PREHEAT oven to 375° F. Place flatbreads on baking sheet.

SPREAD pesto sauce evenly over each flatbread to within 1/2 inch of edge. Top each evenly with chicken, mozzarella cheese and Parmesan cheese.

BAKE for 8 to 10 minutes or until flatbread is crisp and cheese is melted.

Cooks Tip: Refer to your flatbread packaging to determine recommended bake temperature and time as each brand varies.

NOTE: Try substituting regular BUITONI Refrigerated Pesto with Basil.

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Simple & Outstanding

After eating this at BJs Restaurant, I was looking for a recipe for home. This was very close. I just added sliced tomatoes and upped the temperature to 425. This will now become a regular dish in our household.

- Debra Craig from United States

Favorite Pizza!

We love any kind of pizza, but this is now our favorite! Love using Buitoni's Pesto instead of pizza sauce. I chopped the chicken up. You can also use regular pizza crust, but need to double the recipe.

- S from

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Nutrition Facts

Serving Size: 1/2 of Recipe

Servings Per Recipe: 2

  • Amount Per Serving
  • Calories: 270
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 35mg (11% of DV)
  • Sodium: 480mg (20% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 6g
  • Protein: 16g
  • Vitamin A: 6% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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