This delicious dish uses puff pastry, rotisserie chicken, and mushrooms. You can freeze one of the two strudels for later use. This is surprisingly simple to do, even if you’re not great with braiding dough.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ¾ cup milk
- ¾ cup grated Parmesan cheese
- salt and ground black pepper to taste
- 1 (7 ounce) 6×13-inch flatbread
- 1 cup shredded mozzarella cheese
- 1 ½ cups torn fresh spinach leaves
- 1 cup shredded cooked chicken breast
- 3 small tomatoes (such as Campari), sliced
- ½ small onion, thinly sliced
- ⅛ teaspoon salt
- 1 drizzle olive oil
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
- Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
- Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
- Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.
- Sauce may be prepared in advance and refrigerated. You can use halved grape tomatoes in place of Campari tomatoes, just use more of them.
- I buy a 14.1-ounce (2-pack) flatbread from Aldi(R) and use one for this recipe.
Nutrition Facts
| Calories | 560 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 10 g |
| Sodium | 899 mg |
| Sugars | 7 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
DELICIOUS!!! This was so good I could have eaten the entire pizza myself. I used a can of pizza dough as I could not find flatbread dough. I was a bit skeptical about the white sauce but that is what makes the pizza. Definitely making this again!! May try it with a cauliflower crust.
Awesome recipe! I did have some of the sauce leftover, but that will get used up tossed with some pasta. I just eye-balled the spinach, mozzarella and onion. It really is a gourmet pizza, and one that I’d make again.
This was terrific!! Used a Trader Joe flatbread and did on our Traeger grill. The sauce is great but about 1/4c too much. Don’t worry! It didn’t go to waste . I used a rotisserie chicken (shredded) and oops!! Missed step 3 of adding the mozzarella cheese AFTER spreading the sauce but BEFORE adding the spinach, chicken, onion, etc. Oui! Instead, I had to improvise by adding the cheese the last couple minutes of cooking. While I didn’t, would absolutely consider adding red pepper flakes to the sauce next time. This was a wonderful meal! Thanks lutzflcat!
This came out really good! The only thing I did different from the recipe was I used cooked spinach because I already had that and I toasted my flatbread before adding the ingredients. I will be making this again.
This is filing. I really love the freshness of the tomato and onion. I used pre-cooked Italian grilled chicken. I only used one tomato, but kept the rest of the ingredients the same. Liked the white sauce with the mozzarella. Hearty appetizer. Thank you.
I loved how simply this came together and upped the pizza game. I had never had naan bread and liked it. My main complaint was the softness of the bread made it incapable of handling all the cheese (aka I had to use a fork and knife). In future, I would lightly toast the bread. Speaking of, the mozzarella and parmesan, it would have been much easier to go on a lot lighter on the mozzarella, at least. I had to add milk to the sauce because it thickened so much with the parmesan. Finally, the cost of the ingredients (naan, cheese, a $2 bag of spinach, chicken, etc) made it more of an “on occassion” meal. But don’t get me wrong. It was wonderful — and beautiful. Small diced red onion seemed a mild enough foible for the sauce and cheese. Made 2 naan, enough for 4. Thanks for the great recipe. I hope others make it, too! 🙂