This Sweet and Sour Chicken Flatbread Pizza is so many awesome things in one!
It’s like your favorite Chinese sweet and sour chicken met up with a BBQ chicken pizza … all on top of a crispy flatbread crust! Featuring satisfying chicken, juicy pineapple, smoky bacon and crunchy almonds – it’s pretty much the perfect pizza dinner!
Oh yeah … and did we mention it’s ready in way under 30 minutes? A terrific quick-fix dinner solution for busy nights!
So next time you’ve got a hankering for sweet and sour chicken, but the hubs is thinking BBQ, and the kids are begging for pizza … don’t call for carryout! Grab some Flatouts … and consider your dinner dilemma deliciously solved! No matter what your family is craving or how much time you’ve got … this uniquely delicious flatbread pizza has got you covered!
Sweet and Sour Chicken Flatbread Pizza
Yield: 2 flatbread pizzas
Sweet and Sour Chicken Flatbread Pizza
Ingredients
- 2 Flatout flatbreads (we use Light Original)
- 1/2 cup sweet and sour sauce (see note)
- 1 tablespoon ketchup (natural or organic, see note)
- 1 1/2 teaspoons reduced-sodium soy sauce
- 1 cup diced, cooked chicken breasts (see note)
- 1/4 cup very thinly sliced sweet onion
- 1 cup shredded, reduced-fat Mexican cheese blend
- 1 8-ounce can pineapple tidbits in 100% juice, drained to yield about 3/4 cup pineapple
- 2 tablespoons cooked and crumbled turkey bacon or reduced-fat real bacon bits (see note)
- 1/4 cup sliced almonds
Directions
- Preheat oven to 375°F.
- In a medium bowl, stir together the sweet and sour sauce, ketchup, and soy sauce until thoroughly combined. Add chicken and onions, and stir into sauce until well coated.
- Lay both flatbreads on a large, parchment-lined baking sheet. (We use the parchment for easy clean-up, but you can skip it if you prefer.) Bake for about 8 minutes, until flatbreads are crispy. (You can adjust this time to suit your preferences of how soft or how crispy you like your pizza crust.)
- Remove pre-baked crusts from oven. Spread half of chicken mixture on each flatbread, then top with cheese, pineapple, and bacon, reserving a little cheese to sprinkle on after you’ve spread all your pineapple and bacon, so there’s cheese throughout the toppings. Finish by evenly sprinkling the sliced almonds (we reserve those until the end so they stay crispy and have a chance to get a little toasted on top of the pizzas).
- Bake pizzas again for about 10 minutes more, until toppings are heated through and cheese is melted.
- Serve immediately.
Suggested Flatout: Thin Pizza Crust - Rosemary Olive Oil, Thin Pizza Crust - Rustic White, Thin Pizza Crust - Spicy Italian
Notes:
Sweet and sour sauce: Be sure to read the labels carefully, as store-bought sweet and sour sauces vary widely in terms of ingredient lists and nutrition profiles. Look for the cleanest ingredients you can find, avoiding those with high-fructose corn syrup or lots of preservatives.
Ketchup: We recommend purchasing natural or organic brands of ketchup whenever possible, in order to avoid brands that high-fructose corn syrup and other “questionable” ingredients.
Chicken: Nearly any boneless, skinless chicken breasts will work in this recipe, as long as they’re not overly flavorful from spices or marinades. Store-bought rotisserie chicken is a quick and easy option, or you can plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you have extra cooked chicken for this recipe without any extra work.
Bacon: If you choose to cook and then crumble your own bacon, we recommend selecting an organic or nitrate-free brand, and choosing lower-fat center cut bacon or turkey bacon. In a pinch, however, to save time, we often use packaged real bacon bits (NOT Bac-Os), particularly since we don’t often use up entire packages of bacon quickly enough. Either option will work in this recipe.
Originally published by Two Healthy Kitchens on www.TwoHealthyKitchens.com. Shared with permission.
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