Grilled Campfire Pesto Chicken Flatbreads with Veggies

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 individual flatbreads)
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 lb (450 g) store-bought pizza dough
• 1 lb (450 g) boneless skinless chicken breasts or thighs, diced
• 1 tbsp olive oil (for chicken) + 1 tbsp (for grates and dough)
• 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, 1/2 tsp garlic powder
• 1/2 cup prepared basil pesto
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 medium red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 small zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• Optional: 1 cup baby spinach, red pepper flakes, fresh basil

Do This

• 1. Preheat grill or campfire grate to medium heat (about 400°F / 200°C). Oil grates well.
• 2. Toss diced chicken with 1 tbsp olive oil, salt, pepper, garlic powder, and Italian seasoning.
• 3. Grill chicken in a skillet or grill basket for 6–8 minutes, stirring, until cooked through; set aside.
• 4. Stretch dough into 4 oval flatbreads (about 6–7 inches each). Lightly oil both sides.
• 5. Grill dough 2–3 minutes on the first side until puffed with grill marks. Flip.
• 6. Quickly top grilled side with pesto, mozzarella, chicken, and veggies. Cover grill and cook 4–6 more minutes until cheese melts and crust is crisp.
• 7. Sprinkle with Parmesan, red pepper flakes, and fresh basil. Slice and serve hot.

---

Why You’ll Love This Recipe

• Perfect for campfires or backyard grills: no pizza oven required.
• Uses convenient store-bought dough and jarred pesto, but tastes incredibly fresh.
• Charred, crispy flatbread crust with juicy chicken and vibrant veggies.
• Easily customizable for different veggies, cheeses, or dietary needs.

Grocery List

• Produce: Red bell pepper, red onion, zucchini, cherry tomatoes, optional baby spinach, optional fresh basil, optional lemon (for serving).
• Dairy: Shredded mozzarella, grated Parmesan.
• Pantry: Store-bought pizza dough, basil pesto, olive oil, kosher salt, black pepper, garlic powder, Italian seasoning, red pepper flakes (optional).

Full Ingredients

For the Flatbread Base

• 1 lb (450 g) store-bought pizza dough (refrigerated or canned)
• 1 tbsp olive oil (for brushing the dough)
• Extra flour or cornmeal for dusting hands and board (about 1–2 tbsp)

For the Pesto Chicken Topping

• 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into 1/2-inch pieces
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tsp dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)

For the Pesto and Veggies

• 1/2 cup prepared basil pesto (store-bought or homemade)
• 1 medium red bell pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced into half-moons
• 1 small zucchini, thinly sliced into rounds or half-moons
• 1 cup cherry or grape tomatoes, halved
• 1 cup lightly packed baby spinach leaves (optional)

For the Cheese and Finishing Touches

• 1 1/2 cups shredded low-moisture mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional, to taste)
• Fresh basil leaves, torn, for garnish (optional)
• Lemon wedges for serving (optional, a squeeze brightens the pesto)

Step-by-Step Instructions

Step 1: Preheat the Grill or Campfire

Set up your grill or campfire so you have a solid bed of medium coals or burners set to medium heat. You are aiming for about 400°F (200°C). If you do not have a thermometer, the heat is about right when you can comfortably hold your hand 5 inches above the grate for 4–5 seconds.

Clean the grill grates well with a brush, then oil them generously using a folded paper towel dipped in oil and held with tongs. This helps prevent the dough from sticking and gives you those nice grill marks.

Step 2: Season and Cook the Chicken

In a medium bowl, combine the diced chicken with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp Italian seasoning. Toss until the chicken is evenly coated.

Place the chicken in a cast iron skillet or grill basket and set it over the heat. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned (internal temperature should reach 165°F / 74°C). Remove from the heat and set aside. It is fine if the chicken finishes just shy of fully cooked, as it will cook a bit more on the flatbreads.

Step 3: Prep the Veggies and Cheese

While the chicken cooks, prep your vegetables: thinly slice the red bell pepper and red onion, slice the zucchini into thin rounds or half-moons, and halve the cherry tomatoes. If using baby spinach, keep the leaves whole or tear any very large ones. Measure out the shredded mozzarella and grated Parmesan.

Keep everything in separate small bowls or on a platter so it is easy to assemble the flatbreads quickly once the dough is on the grill.

Step 4: Divide and Shape the Dough

Lightly flour a cutting board or clean surface. Divide the pizza dough into 4 equal pieces. Working with one piece at a time, gently stretch or roll it into an oval or rustic rectangle about 6–7 inches long and about 1/4-inch thick. Do not worry about perfect shapes; irregular, rustic edges are part of the charm.

Brush both sides of each dough piece lightly with olive oil (from the remaining 1 tbsp). This helps prevent sticking and encourages a crisp, blistered crust.

Step 5: Grill the First Side of the Flatbreads

Place the shaped dough pieces directly onto the hot, oiled grill grates. Close the lid (or cover the grill area with a large lid or foil tent if using a campfire grate) and cook for 2–3 minutes, until the bottoms have distinct grill marks, the dough is puffed, and the top surface looks set with small bubbles.

Carefully flip each piece of dough using tongs and a spatula. The grilled side will now become the top side that you will sauce and top.

Step 6: Add Pesto, Chicken, Veggies, and Cheese

Working quickly while the second side begins to cook, spread or dollop about 2 tbsp pesto onto the grilled side of each flatbread. It does not need to cover completely; little pools of pesto between toppings are perfect.

Divide the cooked chicken evenly among the flatbreads. Scatter the red bell pepper, red onion, zucchini slices, cherry tomatoes, and optional spinach on top. Finish with a generous handful of mozzarella over each flatbread (about 1/3–1/2 cup per flatbread).

Close the grill lid or cover again and cook for 4–6 minutes, until the cheese is melted and bubbly, the veggies are slightly softened and charred at the edges, and the underside of the crust is crisp and golden-brown. If the bottoms brown too quickly, move the flatbreads to a cooler spot or indirect heat.

Step 7: Finish, Slice, and Serve

Carefully transfer the finished flatbreads to a cutting board. Immediately sprinkle with the 1/4 cup grated Parmesan and a pinch of red pepper flakes if you like a little heat. Tear a few fresh basil leaves over the top if you have them for added fragrance and color.

Let the flatbreads rest for 1–2 minutes to firm up slightly, then slice into wedges or strips. Serve hot, with lemon wedges on the side for squeezing over the top if desired. Enjoy right away while the crust is crisp and the cheese is gooey.

Pro Tips

• Keep the dough oiled and the grates hot: This is the key to preventing sticking and getting those beautiful grill marks.
• Do not overload with toppings: Too much moisture can make the crust soggy. Aim for an even, modest layer of veggies and chicken.
• Prep everything before you grill: Once the dough hits the grates, the process moves quickly. Have toppings measured, sliced, and ready.
• Use indirect heat if your fire runs hot: If the bottom is charring before the cheese melts, move flatbreads to the cooler side of the grill or raise them slightly higher above the coals.
• Warm the pesto slightly: If your pesto is very thick from the cooler, let it sit near the heat for a few minutes so it spreads and dollops easily.

Variations

• Veggie Lover’s Flatbread: Skip the chicken and add extra veggies such as mushrooms, asparagus, or artichoke hearts. Use a bit more mozzarella to keep everything anchored.
• Spicy Ranch Campfire Flatbread: Swirl 1–2 tbsp ranch dressing with the pesto on each flatbread and top with sliced jalapeños and extra red pepper flakes.
• Caprese-Style: Use sliced fresh mozzarella instead of shredded, add extra cherry tomatoes, and finish with a drizzle of balsamic glaze after grilling.

Storage & Make-Ahead

You can cook the chicken and slice all the vegetables up to 1 day ahead. Store them in airtight containers in a cooler or refrigerator. The pizza dough can also rest, well-covered, in the fridge until you are ready to cook. At the campsite, assemble and grill the flatbreads fresh for the best texture.

Leftover cooked flatbread can be cooled completely, then wrapped tightly in foil and stored in the refrigerator for up to 3 days. Reheat on a grill, in a covered skillet, or in a 375°F (190°C) oven for about 8–10 minutes until heated through and crisp again. Freezing is possible, but the texture is best when eaten fresh or within a couple of days.

Nutrition (per serving)

Approximate per-serving values (1 flatbread, 1/4 of recipe): about 650–700 calories, 38 g protein, 60 g carbohydrates, 30 g fat, 8 g saturated fat, 4–5 g fiber, and 1,100–1,300 mg sodium depending on the exact pesto, dough, and cheese used. These are estimates and will vary based on brands and specific ingredients.