Grilled Pizza Flatbread: Halal Chicken and Pesto Pizza
Choose between a gas or charcoal grill for your grilled pizza flatbread to control the heat surface. Use a gas grill for consistent temperature or charcoal for a smoky finish. If you use charcoal, pour the coals through a grill grate. This prevents flare-ups and creates a uniform heat surface so the bread does not burn before the cheese melts.
This Italian-style dish uses 280 g lavash flatbread as a light base. You top it with basil pesto, mozzarella, feta, Parmesan and diced halal chicken. Brush the bread with 30 ml extra-virgin olive oil to ensure a crisp texture. Grill at 180°C (356°F) until the cheese is bubbly and golden. Finish with fresh basil leaves and red chilli flakes for a savoury result that takes 18 minutes in total.
Grilled Pizza Flatbread: Halal Chicken and Pesto Pizza
Recipe cardIngredients
Watch how it's made
Instructions
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Preheat the grill
Set your gas or charcoal grill to medium-high heat. Ensure the temperature reaches 180°C (356°F). This heat level ensures the bread sears quickly without drying out.
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Prepare the bread
Brush both sides of each lavash flatbread with 15 ml (1/2 tbsp) of extra-virgin olive oil. The oil prevents the thin bread from sticking to the grill grates. It also helps the edges crisp up.
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Apply the toppings
Spread a thin layer of basil pesto over the top of each flatbread. Sprinkle the mozzarella, feta, Parmesan and diced halal chicken evenly over the pesto. Add a pinch of crushed red chilli flakes if you want a subtle kick.
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Sear the first side
Place the topped flatbread on the grill and close the lid. Grill for 1 min until a golden-brown rim forms. The lid traps heat to begin melting the cheese.
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Flip and melt
Flip the flatbread and close the lid again. Grill the other side for 2-3 min. Continue until the cheese is melted and the underside is crisp.
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Finish and slice
Check that the cheese is bubbly and slightly golden. Remove the flatbread with tongs and transfer it to a cutting board. Garnish with fresh basil leaves and slice into wedges.
Avoid burning the thin flatbread before the cheese melts by using a two-zone grill. If you see the bread darkening too quickly on the hot side, move it to the cooler zone. This allows the cheese to bubble and brown without the base becoming charred or brittle.
What to serve with it
Pair these wedges with a light mixed green salad dressed in lemon-olive oil to provide a refreshing contrast. You can also serve the flatbread with tzatziki or a simple tomato salsa. For a hint of sweetness that complements the savoury cheeses, add a drizzle of honey-infused olive oil before serving.
Storing and reheating
Store leftovers in an airtight container at room temperature for up to 3 days. You can freeze cooked flatbreads in a freezer-proof bag for 3 months. To restore the crisp texture, re-warm them on a grill or in a toaster oven for 2–3 minutes until the base is crunchy again.
Nutrition per serving
- Calories
- 342
- Protein
- 18.4 g
- Carbs
- 21.2 g
- Fat
- 21.8 g
- Fiber
- 1.5 g
- Sugar
- 3.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can you grill a flatbread?
Yes. Grilling provides a charred, smoky flavour and a crisp texture that ovens cannot replicate. Use medium-high heat at 180°C (356°F) to ensure the base browns quickly before the toppings overcook.
Is flatbread pizza healthier than regular pizza?
Often yes. Lavash flatbread is typically thinner than traditional pizza dough, which reduces the overall calorie and carbohydrate count per serving. This allows the toppings and proteins to be the primary focus of the meal.
Do you cook flatbread before making pizza?
No. You apply the pesto and toppings to the raw flatbread before placing it on the grill. This allows the cheese to melt and the bread to crisp simultaneously, preventing the base from becoming too hard.
Can I put pizza directly on the grill?
Yes. Placing the flatbread directly on the grates creates characteristic grill marks and a smoky finish. Use tongs to flip the bread carefully so the melted cheese and toppings remain in place.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
