10-minute Chicken Flatbread White Pizza

You guys know I love pizza, right? It’s a food I can’t live without and I LOVE making kinda homemade pizza using pita or naan for the crust. Obviously, this isn’t gluten-free or paleo but it is healthier than the alternative of ordering a pizza smothered in sauce and cheese, which I’ve been known to do more often than I’d like to admit. 👼


You can get pretty creative with toppings and I’ve made a lot of variations over the years. Today, I made this for lunch using leftover cooked chicken and had to share – It’s the best one I’ve had yet! 

If you’re looking for some quick and healthy(ish) lunch ideas, add this to the list. It took minutes to prep using leftovers and was very satisfying! If you don’t have leftover chicken, plan ahead about 15 mins to cook some small, boneless chicken tenderloins or breast meat pieces to chop and put on the pizza.

PS – This is a “white pizza” meaning there’s no sauce by design. Frankly, you don’t need it thanks to the bold flavors of the onion, cheddar, and rosemary. :)

Hey, Heather Angel

Ingredients: (serves 2)
2 pita or naan pieces
2 tablespoons olive oil
1/4 cup finely chopped red onion
1 cup cooked chicken tenders or breast meat, finely chopped (I used leftover chicken cooked in smoked paprika and black pepper — mmm!)
freshly grated or thin sliced white cheddar cheese (can sub feta or parmesan)
1 tablespoon parsley
1 tablespoon rosemary
pinch of sea salt and black pepper
pinch of crushed red pepper flakes

Preheat oven to 400°F. Lay pita/naan bread flat on a cookie sheet and drizzle with 1/2 of the olive oil and sprinkle with salt, black pepper and rosemary. Cover surface with cheese as desired. Finely chop onion and cooked chicken and spread evenly across the 2 “crusts.” Add remaining herbs and drizzle over top with olive oil. Place in the oven and bake until cheese is melted and the crust is brown and crispy — about 5 minutes. Serve with additional olive oil drizzle and crushed red pepper if desired. Enjoy!

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