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Chicken-Pesto Flatbread Sandwiches

Amanda
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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.

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Chicken-Pesto Flatbread Sandwiches

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  • Author: Amanda
  • Yield: 4 sandwiches 1x
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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

Scale

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

  1. Preheat the oven to 400°.  Place a large baking sheet in the oven (or use a baking steel or pizza stone).
  2. 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.
  3. 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.
  4. 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
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