Grilled Chicken Flatbread Pizza

We were both very pleasantly surprised as to how well this simple grilled chicken flatbread pizza came out. There’s a great crunch from the flatbread, and some kick (we used a hot Italian flatbread).

Course Main

Cuisine American

Keyword flatbread, grilled, pizza

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 196kcal

Author Based on this recipe

Ingredients

6 ounces chicken breast
½ cup zesty Italian salad dressing
1 red bell pepper
2 flatbreads
½ cup Philadelphia Savory Garlic Cooking Creme
1 small can artichoke hearts small sized, drained, chopped roughly
Mozzarella cheese shredded
Parmesan cheese freshly grated
2 teaspoons dried basil divided

Instructions

Place chicken into a resealable baggie. Add the dressing. Marinate in the refrigerator for 1 hour.
Fire up a grill for direct and indirect cooking.
Place the bell pepper over direct heat, turning occasionally, until charred and softened.
Meanwhile, sear the chicken over direct heat then move to indirect heat and cook until the internal temperature reaches 165 F.
Let the pepper and chicken cool.
Remove most of the char from the pepper. Remove the seeds and cut into thin strips.
Cut the chicken into thin strips.
Bake the flatbreads per package instructions. Since you already have a grill going, just toss them onto indirect heat for a few minutes until they start to crisp.
Spread the cooking creme over the flatbreads and top with the chicken, pepper, and artichokes.
Sprinkle pizzas with the cheeses cook another 4-5 minutes or until the cheese has melted.
Remove from oven and sprinkle with the basil

Notes

You can use pre-cooked chicken and jarred roasted peppers if you wish. In that case, cook the flatbreads in the oven per package instructions.

If you can't find the cooking creme, mix roasted garlic with softened cream cheese instead.

Nutrition