Pulled Chicken Flatbread

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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Pulled chicken appetizers are my secret weapon for Friday nights. I cook a fresh pot of chicken soup all night on Thursday. Not only do I wake up to an amazing pot of soup, but as a bonus, I have cooked chicken waiting to be turned into a great appetizer. This pulled chicken pizza is a crowd favorite, and it’s so easy to make! If you don’t want to make the salad, you can top your pizza with a diced avocado instead.

40m 8
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

Prepare the Pulled Chicken Flatbread

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper; set aside.

  2. Pull the chicken off the bones, discarding the bones and skin. Place in a bowl.

  3. Use two forks to shred the chicken. You don’t want it to be fully shredded, rather leave some larger pieces and some smaller. Add salsa and mix to combine.

  4. Place the pizza crust on the prepared baking sheet and spread mayonnaise over the surface. Top with chicken. Bake for 20 minutes.

Prepare the Salad

  1. Place all salad ingredients in a small bowl and mix to combine.

  2. Top pizza with some of the salad before serving. Serve additional salad in a bowl on the side.

Notes:
Plan ahead: Pizza can be frozen, well wrapped.

The absolute best way to cook the chicken for this recipe is to stick it in a net bag in a pot of chicken soup. If you aren’t making soup, you can place chicken in a pan, top with some leftover soup (or water mixed with soup mix) and bake, tightly covered, at 325 degrees Fahrenheit (160 degrees Celsius) for about three hours, until very soft.

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