Olive Garden {Copycat} Grilled Chicken Flatbread Pizza


A couple of weeks ago, I went out to dinner with some girlfriends from high school and we headed over to our local Olive Garden restaurant.

I was looking over their specials and saw a picture of the yummiest looking flatbread pizza and it was very reasonably priced! When it came my turn to order, I asked to get the flatbread pizza for my dinner. Well, our waiter didn’t like that one bit and told us that we could not order an appetizer as a main dish. I seriously had no idea that it was an appetizer, and frankly, I didn’t care because it was what I wanted to eat (and last time I checked, restaurants want their customers to eat what sounds good to them!).
Well, the manager caught wind of what was going on and ended up giving me my flatbread pizza for free . . . so not only was my meal delicious, but it was free too. 🙂 Thank you, Olive Garden!
I decided that I wanted to try and recreate that yummy flatbread and it ended up being so easy to do! And I am happy to announce that it really does taste almost as delicious as the restaurant’s version and my family loved it! And whether you eat it as an appetizer or a main dish is up to you. 🙂

Olive Garden {Copycat} Grilled Chicken Flatbread Pizza
4 (6-8″) flat breads (I used pita bread)
1 cup Alfredo sauce (you can use our homemade sauce)
2 cups mozzarella cheese
2 chicken breasts, grilled and thinly sliced
1 red pepper, sliced and roasted (see directions below)
1 Roma tomato, diced
3 green onions, thinly sliced

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).
Makes 4 servings.
Serve with our Olive Garden salad and Olive Garden Breadsticks.

How to Roast a Red Pepper:
Preheat the broiler on your oven. 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.

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