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Pesto Chicken Flatbread Recipe

Author Cathy Trochelman


Crust (*Feel free to use a pre-made crust to save time)

  • 2 ¾ - 3 ¼ c. flour
  • 1 package active dry yeast
  • ¼ tsp. salt
  • 1 c. warm water
  • 2 Tbsp. olive oil I used Star Butter Flavored
  • 1 tsp. dried Italian herb blend


  • ¼ c. olive oil I used Star Butter Flavored
  • ¼ c. white wine vinegar
  • 1 Tbsp. prepared pesto


  • ½ lb. chicken 3 tenderloins, marinated, baked & sliced
  • ⅓ - ½ c. prepared pesto
  • 2 Tbsp. pine nuts
  • ½ c. freshly grated Parmesan cheese
  • 1 lemon
  • 1 c. fresh arugula or greens of your choice
  • olive oil for drizzling I used Star Butter Flavored



  1. Combine olive oil, white wine vinegar, and pesto in a medium bowl.
  2. Add raw chicken; cover and marinate for at least 30 minutes.
  3. Bake in a glass baking dish, covered with foil, at 375 degrees for 30 minutes or until chicken is no longer pink.
  4. Slice thinly and set aside.


  1. In a large mixing bowl combine 1 ¼ c. flour, yeast, and salt.
  2. Add water and olive oil.
  3. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 min.
  4. Stir in Italian herbs and as much of the remaining flour as you can.
  5. Turn out onto a lightly floured surface and knead until dough is moderately stiff, smooth and elastic. (6-8 minutes total).
  6. Divide in half; cover and let rise 10 minutes.
  7. Grease two large cookie sheets and sprinkle with cornmeal.
  8. On a lightly floured surface, roll each dough portion into a 13-inch circle.
  9. Bake at 425 degrees for 10 minutes; remove from oven.

Assembling the Pizza

  1. Top baked pizza crust with prepared pesto, sliced chicken breast, pine nuts, Parmesan cheese, and zest/juice of 1 lemon.
  2. Bake at 425 degrees for 10 minutes.
  3. Top with 1 c. fresh arugula and drizzle with olive oil.