Name: 30-Minute Mediterranean Chicken Flatbread Pizza Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 2 flatbreads; 1/3 cup pesto (such as Barilla Genovese pesto); 1.5 cups shredded mozzarella cheese; 1 heaping cup cooked chicken, shredded or diced; 5 oz cherry tomatoes, halved; 3/4 cup fresh spinach; 1/2 red onion, thinly sliced; 1/3 cup Kalamata olives, pitted and halved; 1/2 cup crumbled feta cheese; 1/4 teaspoon garlic powder

Introduction

This 30-Minute Mediterranean Chicken Flatbread Pizza is a flavorful and quick dinner perfect for busy weeknights. Packed with fresh ingredients like pesto, cherry tomatoes, spinach, and feta, it delivers vibrant Mediterranean tastes without the fuss. Ready from start to finish in under half an hour, it’s a satisfying meal that’s both easy and delicious.

A close-up of two pizza slices on a white marbled surface showing a thin crust base with a light green pesto sauce spread evenly as the first layer. Over the sauce is a melted white cheese layer with a smooth, slightly bubbly texture. The toppings include shredded white chicken pieces scattered evenly, slices of red cherry tomatoes, black olives, and thin slices of red onion, all placed on top and garnished with small green herb leaves. The edges of the pizza crust are golden brown and slightly crisp. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 flatbreads

1/3 cup pesto (I like Barilla Genovese pesto for this)

1.5 cups mozzarella cheese (shredded)

1 heaping cup cooked chicken (shredded or diced)

5 oz cherry tomatoes (halved)

3/4 cup spinach

1/2 red onion (thinly sliced)

1/3 cup Kalamata olives (pitted and halved)

1/2 cup feta cheese (crumbled)

1/4 teaspoon garlic powder

Instructions

Step 1: Preheat your oven to 425°F. While it heats, prepare all your toppings by halving the cherry tomatoes, thinly slicing the red onion, pitting and halving the Kalamata olives, and crumbling the feta cheese. Place your flatbreads on a baking sheet and set aside.

Step 2: Spread about 2-3 tablespoons of pesto evenly on each flatbread, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the pesto to create a melting layer that binds the toppings.

Step 3: Distribute the shredded chicken evenly over the mozzarella on both flatbreads. Then add your fresh toppings in this order: scatter the spinach first, followed by the cherry tomatoes, red onion slices, and Kalamata olives.

Step 4: Sprinkle the crumbled feta cheese evenly over both flatbreads. Lightly drizzle a small amount of pesto over each pizza (about 1-2 teaspoons total per flatbread), and finish with a light dusting of garlic powder.

Step 5: Bake the flatbreads in your preheated oven for 10-12 minutes, until the edges are golden and crispy and the mozzarella is melted and slightly bubbling. Remove from the oven, let cool for 1-2 minutes, then cut and serve warm.

Tips & Variations

Use naan for a thick, pillowy base or pita for a thinner, crispier crust; adjust baking time accordingly.

If you don’t have pesto, try hummus or a mix of olive oil, garlic, and Italian herbs as a base.

Substitute mozzarella with provolone or fontina for a different melt and flavor.

Swap chicken with leftover rotisserie, cooked turkey, shrimp, or make it vegetarian by omitting the meat.

Replace Kalamata olives with green or black olives, or add artichoke hearts if you prefer.

Use goat cheese or blue cheese instead of feta for a tangy twist.

Avoid overloading toppings to keep the crust crispy and prevent sogginess.

Let toppings come to room temperature before assembling to promote even cooking.

For a crispier crust, preheat the baking sheet in the oven before placing the assembled flatbread on it.

Add spinach and feta during the last few minutes of baking to keep spinach fresh and feta creamy.

Storage

Store leftover flatbread pizza in an airtight container or wrapped in foil in the refrigerator for 3-4 days. The crust may soften but the flavor remains good for a quick meal. For longer storage, freeze cooled flatbread pizzas tightly wrapped in plastic wrap and foil for up to 2 months. Reheat in a 375°F oven for 8-10 minutes to melt the cheese and crisp the crust, or use the microwave for a faster, though less crispy, option.

FAQs

Can I use a different type of flatbread?

Yes, naan, pita, pre-made pizza crusts, or even tortillas work well. Just keep in mind that thinner flatbreads cook faster and thicker ones may need extra time in the oven.

What can I substitute for chicken?

Leftover rotisserie chicken is perfect, but you can also use cooked turkey, shrimp, or omit meat entirely for a vegetarian pizza.