This Sweet and Sour Chicken Flatbread Pizza really has it all goin’ on. It’s a whole bunch of great things, all rolled into one!

A crispy-crunchy flatbread crust (fiber-loaded, of course!), plus lots of great, Asian-inspired, sweet and sour chicken flavor. And with that juicy pineapple, those crunchy almonds, and just a little smoky bacon, it’s a unique, tropical twist on the typical BBQ chicken pizza, too.

Yup … whether you’re into sweet and sour chicken, BBQ chicken pizza, flatbreads … or just quick-fix dinner solutions – it’s pretty much the perfect pizza dinner for anyone!

So here’s the scoop on how make it even healthier, faster, yummier …

Shopping and Cooking Tips

Pineapple – Be sure to choose pineapple that’s canned in 100% juice, not sugary heavy syrup.

Sweet and Sour Sauce – I was honestly really surprised at the huge variance in ingredients, nutrition profiles and even taste as I compared different brands of sweet and sour sauce for this recipe. No two were the same, and generally they weren’t even very close! It’s definitely worth checking the labels, as some national brands contain things like high fructose corn syrup (even as the first ingredient), while others actually have pretty simple ingredient lists. Also, whenever you make this recipe (or even a traditional Chinese sweet and sour chicken recipe), you might want to experiment with different brands, just to see which you and your family prefer in terms of flavor – some are sweeter, others much more tart and vinegary. One strategy that I’ve found helps to even out the flavor differences between brands: mixing ketchup and soy sauce into the store-bought sweet and sour sauce (as we did in this recipe) helps to round out those flavor differences a little.

Bacon – You can certainly use turkey bacon for this pizza, crumbling 1-2 cooked slices for this recipe. But, I often buy the little packages of reduced-fat real bacon bits (NOT Bac-Os), particularly since I don’t often use up entire packages of bacon quickly enough. The bits actually compare surprisingly favorably in terms of fat and calories, plus they offer a huge time savings and store well in the fridge, particularly when you need only a little at a time.

Chicken – As with so many of our recipes that call for cooked chicken breasts, I typically use rotisserie chicken when I’m making these flatbread pizzas. It’s a huge time-saver! Nearly any boneless, skinless chicken breasts will work in this recipe, though, so if you’re making chicken earlier in the week, you can always just cook a little extra to have on hand for these pizzas later in the week.

Make-Ahead Suggestions – These flatbread pizzas come together really quickly, but you can make them even speedier on busy evenings by prepping everything ahead. Just chop your chicken and onions and mix them into the sauce, storing that mixture in the fridge for up to a day or so, and measure out all of your other toppings, too. When it’s go-time … all you have to do for these pizzas is just top and bake!

So simple, so uniquely yummy!

Next time you’ve got a hankering for sweet and sour chicken, but the hubs is thinking BBQ, and the kids are begging for pizza … don’t call for carryout! Grab some handy little flatbread problem-solvers … and consider your dinner dilemma deliciously solved!

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Sweet and Sour Chicken Flatbread Pizza

Yield: 2 flatbread pizzas

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

This Sweet and Sour Chicken Flatbread Pizza is like your favorite Chinese sweet and sour chicken met up with a BBQ chicken pizza … all on top of a flatbread pizza crust!

•  Ready in 30 Minutes or Less  •

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Ingredients

• 1/2 cup sweet and sour sauce (see note)
• 1 tablespoon ketchup (natural or organic, see note)
• 1 1/2 teaspoons reduced-sodium soy sauce
• 1 cup diced, cooked chicken breasts (see note)
• 1/4 cup very thinly sliced sweet onion
• 2 Flatout flatbreads (we use Light Original)
• 1 cup shredded, reduced-fat Mexican cheese blend
• 1 (8-ounce) can pineapple tidbits in 100% juice, drained to yield about 3/4 cup pineapple
• 2 tablespoons cooked and crumbled turkey bacon or reduced-fat real bacon bits (see note)
• 1/4 cup sliced almonds

Instructions

1. Preheat oven to 375°F.
2. In a medium bowl, stir together the sweet and sour sauce, ketchup, and soy sauce until thoroughly combined. Add chicken and onions, and stir into sauce until well coated.
3. Lay both flatbreads on a large, parchment-lined baking sheet. (We use the parchment for easy clean-up, but you can skip it if you prefer.) Bake for about 8 minutes, until flatbreads are crispy. (You can adjust this time to suit your preferences of how soft or how crispy you like your pizza crust.)
4. Remove pre-baked crusts from oven. Spread half of chicken mixture on each flatbread, then top with cheese, pineapple, and bacon, reserving a little cheese to sprinkle on after you've spread all your pineapple and bacon, so there's cheese throughout the toppings. Finish by evenly sprinkling the sliced almonds (we reserve those until the end so they stay crispy and have a chance to get a little toasted on top of the pizzas).
5. Bake pizzas again for about 10 minutes more, until toppings are heated through and cheese is melted.
6. Serve immediately.

Notes

Sweet and sour sauce: Be sure to read the labels carefully, as store-bought sweet and sour sauces vary widely in terms of ingredient lists and nutrition profiles. Look for the cleanest ingredients you can find, avoiding those with high-fructose corn syrup or lots of preservatives.

Ketchup: We recommend purchasing natural or organic brands of ketchup whenever possible, in order to avoid brands that include high-fructose corn syrup and other "questionable" ingredients.

Chicken: Nearly any boneless, skinless chicken breasts will work in this recipe, as long as they’re not overly flavorful from spices or marinades. Store-bought rotisserie chicken is a quick and easy option, or you can plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you have extra cooked chicken for this recipe without any extra work.

Bacon: If you choose to cook and then crumble your own bacon, we recommend selecting an organic or nitrate-free brand, and choosing lower-fat center cut bacon or turkey bacon. In a pinch, however, to save time, we often use packaged real bacon bits (NOT Bac-Os), particularly since we don’t often use up entire packages of bacon quickly enough. Either option will work in this recipe.

Nutrition Information:

Yield: 4 servings Serving Size: 1/2 flatbread
Amount Per Serving: Calories: 340Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 733mgCarbohydrates: 35gFiber: 2gSugar: 12gProtein: 24g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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