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Grilled Chicken Flat Bread with Pistachio Pesto

Top this unique and effortless pretzel-based dough with our pistachio pesto, cheese, chicken and tomatoes. Perfectly impressive for entertaining, or spur-of-the-moment holiday guests!

Ingredients

  • cups to 2½ cups All-purpose flour, divided

  • cup crushed Rold Gold Pretzels

  • cup warm water

  • tbsp olive oil

  • tsp instant yeast

  • tsp granulated sugar

  • cup Nut Harvest Salted In Shell Pistachios, shelled

  • cup chopped fresh parsley

  • cup chopped fresh basil

  • cup olive oil

  • tsp lemon juice

  • clove garlic

  • cup shredded mozzarella cheese

  • cup shredded cooked chicken

  • cup halved cherry tomatoes

  • ripe avocado, peeled, pitted and sliced

  • cup baby arugula

Instructions

  1. Pizza Dough: In large bowl, stir 1 1/2 cups flour with crushed pretzels until combined. In large bowl, stir water with oil, yeast and sugar. Stir wet ingredients into dry. Gradually stir in 1/2 cup flour until shaggy dough starts to form.

  2. Transfer to floured work surface and knead 5 to 7 minutes or until smooth and elastic, adding more flour, 1 tbsp at a time if dough is sticky.

  3. Transfer to oiled bowl. Cover and let rest in draft free area for 20 to 30 minutes or until doubled in size.

  4. Pistachio Pesto: Add pistachios, parsley, basil, oil, lemon juice and garlic to food processor; pulse until smooth.

  5. Assembly: Preheat grill to medium-high heat; grease grate well. Divide dough into 2 portions. Lightly dust work surface and roll each portion to 7-inch x 10-inch rectangles, about 1/4-inch thickness. Transfer to 2 oiled baking sheets.

  6. Place dough on grill. Cook for 1 to 2 minutes or until bubbles start to form on top and bottom is well-marked. Flip and grill for an additional 1 to 2 minutes or until bottom is well-marked. Transfer back to baking sheets. Reduce heat to medium-low.

  7. Spread pesto evenly onto crusts. Top with evenly with cheese, chicken and tomatoes. Place back on grill over indirect heat. Cook with lid closed for 8 to 10 minutes or until cheese melts. Sprinkle with avocado and arugula before serving.

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