Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on any Amazon links on my website and make a purchase, I may receive a commission at no additional cost to you. It’s a great way to support my blog, so I can keep sharing delicious recipes with you!
This is the definition of easy cooking. Rotisserie chicken tossed with a quick parsley-basil pesto, sun-dried tomatoes, arugula and fresh mozzarella, all tucked into pizza dough rounds. You can make homemade pizza dough or take the full-on easy route and buy your favorite pizza dough.
These are a play on piadinas, which are Italian flatbread sandwiches, filled and folded like a taco. You can really fill them with anything, so this is a good basic recipe to have in your reperotire. The only difficult part about this recipe is making sure you steam the pizza dough once cooked so it folds over; however, you have a 50% chance of it cracking anyway so it’s really nothing to worry about.
Pair it with a quick veggie side dish for a full meal.
Chicken-Pesto Flatbread Sandwiches
- Yield: 4 sandwiches 1x
Description
A basic Italian piadina recipe: rotisserie chicken tossed with homemade parsley-basil pesto, sun-dried tomatoes, arugula and fresh mozzarella, tucked inside cooked pizza dough. Fold up and eat like a taco for an easy weeknight dinner!
Ingredients
BASIL-PARSLEY PESTO:
- 1–1/2 cups (1 ounce) fresh basil leaves
- 3/4 cup (about 1/2 ounce) fresh flat-leaf parsley
- 2 garlic cloves, coarsely chopped
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
TO ASSEMBLE:
- 1 pound pizza dough, divided into 4 balls, at room temperature
- Olive oil, as needed
- 2 cups (about 8 ounces) shredded rotisserie chicken
- 2 cups (about 1–1/2 ounces) baby arugula
- 1 ball fresh buffalo mozzarella, sliced
Instructions
- Preheat the oven to 400°. Place a large baking sheet in the oven (or use a baking steel or pizza stone).
- To make the basil-parsley pesto: Combine the basil, parsley and garlic in the bowl of a food processor and pulse to coarsely chop. Slowly drizzle in the olive oil with the machine running to form a smooth, drizzleable pesto. Season to taste with salt and pepper. Add the shredded chicken to a medium mixing bowl and toss with enough pesto to coat.
- Roll each ball of dough into a thin, roughly 4 x 6-inch oval on a lightly floured work surface. Brush both sides with olive oil and transfer to the preheated baking sheet or steel. Season the exposed side with a little kosher salt. Bake until golden, about 5 to 8 minutes depending on what type of cooking surface you are using. You may have to do this in batches if you don’t have enough space. Transfer the cooked doughs to a baking sheet and cover with a damp towel. Turn the oven off and place the sheet pan in the oven; you want to soften the dough enough to be pliable so you can fold it in half. Check it a few times until it’s at the right texture to do this.
- Stir the arugula into the chicken and pesto mixture. Top half of each dough with the some of the chicken and a few slices of fresh mozzarella. Fold each flatbread in half to form a sandwich (it’s okay if it breaks a little). You can either serve warm, at room temperature or return to the oven to slightly melt the cheese.
Notes
Inspiration: Chicken-Pesto Flatbread Sandwiches on realsimple.com
- Category: Sandwiches & Wraps, Chicken
Leave a Reply