Sweet and Sour Chicken Flatbread Pizza
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
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.