Chicken Alfredo Flatbread Pizzas

Chicken Alfredo Flatbread Pizza.jpg

I have made the executive decision that these flatbread pizzas will be a weekly routine. There are countless variations and they are beyond fabulous; so enjoy yet another personal pizza recipe! More to come in the future!

Brain Storming Pizza Ideas:

  • Chicken Bacon Ranch – ranch as the base of course
  • Ham and Pineapple
  • Philly Cheesesteak – sirloin strips, creamy garlic white sauce, green bell pepper, onions, mushrooms
  • Casey’s General Store Copycat – gravy for “sauce”, bacon bits/breakfast sausagge, scrambled eggs, sharp cheddar
  • Buffalo Chicken –  Frank’s, Ranch
  • Hamburger
  • Jalapeno Popper
  • Chicken Caesar
  • Sloppy Joe?



  • 10 Greek style flatbreads
  • 2 lbs. (6 count) chicken thighs, cooked and shredded
  • 2 c. shredded mozzarella cheese
  • 10 oz. light Alfredo sauce
  • 2.8 oz. bacon pieces
  • 1 red onion, sliced into slivers
  • handful of spinach leaves
  • salt and pepper to taste
  • nonstick spray


  1. Preheat oven to 400*. Line baking pans with aluminum foil for easy clean-up and spray with nonstick cooking spray.
  2. Spread slightly more than an tablespoon of Alfredo sauce onto the flatbreads (too much will result in the sauce running over the sides). I opted to salt and pepper the sauce lightly since it is a reduced fat Alfredo. Place a small amount of shredded mozzarella cheese (about 1/4 c. over the sauce which creates a sticky barrier to hold the ingredients on).
  3. Arrange desired amount of red onion, spinach leaves, chicken, and bacon. Top with more shredded mozzarella cheese.
  4. Bake for approximately 10 minutes until the cheese is gooey and the flatbread begins to toast.

Yields 10 individual pizzas.


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