This Olive Garden Grilled Chicken Flatbread Pizza brings restaurant-quality flavors to your kitchen in just 17 minutes. Juicy grilled chicken, melty cheese, and a crispy flatbread base create a perfect harmony of textures. Each bite is a burst of savory, smoky, and slightly tangy notes, making it an irresistible weeknight treat.
With only 10 minutes of prep and 7 minutes of cooking, this dish is as quick as it is delicious. The golden, bubbly cheese pairs beautifully with the tender chicken and fresh toppings, offering a satisfying meal that feels indulgent yet balanced. It’s a crowd-pleaser that’s sure to become a go-to favorite for busy evenings or casual gatherings.
What You’ll Need
- 4 flatbreads (6″-8″ in size, or substitute with naan or pita bread)
- 1 cup alfredo sauce (store-bought or homemade)
- 2 cups shredded Mozzarella cheese (or a blend of Italian cheeses for extra flavor)
- 2 boneless, skinless chicken breasts, grilled and sliced (pre-cooked rotisserie chicken works too)
- 1 red bell pepper, sliced and roasted (see roasting instructions below)
- 1 Roma tomato, diced (or substitute with cherry tomatoes for a sweeter flavor)
- 3 green onions, thinly sliced (optional: substitute with chives or red onion)
- Olive oil (for roasting the peppers)
How to Make It
- Preheat your oven to 350°F (175°C). Place the flatbreads on a large baking sheet.
- Spread the alfredo sauce evenly over each flatbread, leaving a small border around the edges.
- Sprinkle the shredded Mozzarella cheese on top of the sauce, covering each flatbread evenly.
- Add the grilled chicken slices, roasted red pepper slices, diced tomatoes, and sliced green onions as toppings.
- Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven and let cool for 1-2 minutes before slicing and serving.
How to Roast the Red Pepper:
- Preheat your broiler to the high setting.
- Slice the red pepper into strips and lightly coat them with olive oil.
- Line a baking sheet with foil and arrange the pepper slices in a single layer.
- Broil the peppers for 4-5 minutes, watching closely, until the skin starts to darken and blister. (Tip: You can peel off the blackened skin if desired, but it adds a smoky flavor!)
Creative Sauce and Topping Ideas
While the Alfredo sauce and classic toppings are delicious, feel free to mix it up! Try pesto sauce for a fresh, herby twist or a drizzle of balsamic glaze for a tangy finish. For toppings, add caramelized onions, spinach, or even crumbled bacon for extra flavor. If you’re feeling adventurous, swap the mozzarella for goat cheese or gouda for a unique twist.
Perfect Pairings: Serving Suggestions
This flatbread pizza pairs wonderfully with a crisp side salad or a bowl of minestrone soup for a complete Olive Garden-inspired meal. For a casual gathering, slice the flatbread into smaller pieces and serve as an appetizer with a side of marinara or ranch dressing for dipping. Don’t forget a glass of Chianti or sparkling water with lemon to round out the experience!
Quick Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the flatbread on a baking sheet and warm in a 350°F oven for 5-7 minutes, or until heated through. For a quicker option, use the air fryer at 350°F for 3-4 minutes to keep the crust crispy. Avoid microwaving, as it can make the flatbread soggy.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked grilled chicken strips and jarred roasted red peppers to skip a few steps. You can also opt for store-bought flatbreads and pre-shredded cheese to cut down on prep. If you’re making this ahead, assemble the flatbreads (without baking) and store them in the fridge until you’re ready to cook—just add a few extra minutes to the baking time.
Equipment Tips for Perfect Flatbreads
For the best results, use a large baking sheet lined with parchment paper or a silicone baking mat to prevent sticking. If you want a crispier crust, consider using a pizza stone or preheating your baking sheet in the oven before adding the flatbreads. A sharp chef’s knife will make slicing the toppings quick and easy, while a pair of kitchen tongs is perfect for handling the roasted peppers.
Olive Garden {Copycat} Grilled Chicken Flatbread Pizza
Ingredients
- 4 (6″-8″) flatbreads
- 1 cup alfredo sauce
- 2 cups shredded Mozzarella cheese
- 2 boneless, skinless chicken breasts, grilled
- 1 red bell pepper, (sliced and roasted)
- 1 Roma tomato, diced
- 3 green onions, thinly sliced
Instructions
- Preheat oven to 350. Place the flat bread on a large baking sheet.
- Spread Alfredo sauce on each flatbread, then top with cheese, chicken, roasted peppers, tomatoes, and green onions.
- Place in the oven and cook for 5-7 minutes (or until cheese melts).
- How To Roast the Pepper: Preheat the broiler on your oven to the high setting.
- Slice your red pepper and lightly coat with olive oil.
- Line a baking sheet with foil and lay your pepper slices in a single layer on the sheet.
- Roast peppers under the broiler until the skin starts to turn dark (about 4-5 minutes- watch carefully so they don’t totally burn!).
- You can peel off the blackened skin if you want, but I like the flavor that it adds.