Cajun Chicken Flatbread Pizza

Cajun Chicken Flatbread Pizza

These fun “personal” pizzas taste like they came from a restaurant! No one will guess they’re repurposed from Grilled Blackened Cajun Chicken!



Bechamel Sauce:

  • 2 tablespoons butter
  • 1 clove of garlic, minced
  • 2 tablespoons flour
  • 1 clove of garlic, minced
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Cooking Spray or olive oil
  • 4 flatbreads, pitas or naan
  • the Bechamel Sauce
  • 1 cup (or a little more) diced Cajun chicken
  • 1/4 onion, thinly sliced
  • 1/2 cup kale, torn in bite-sized pieces
  • 1 1/2 cups grated cheese, your choice mozzarella, pepperjack, cheddar or another good melting cheese (or a combination)

Note: pizza ingredients are a guideline; use more or less of any ingredients and substitute at will


Preheat oven to 450 degrees F.

Melt butter in a small, heavy saucepan over medium heat. Add the garlic and cook for about 30 seconds or until fragrant. Whisk in flour and cook for a minute or two longer until the roux starts to look a little dry and the mixture has lost its floury taste. Immediately whisk in the milk and bring to a good simmer. Cook for a few minutes, stirring almost constantly until the mixture coats the back of a spoon and a finger run across it leaves a distinct line. Remove from heat and season with salt and pepper.

Spray the bottom of each flatbread with cooking spray or very lightly brush with olive oil. Place on one large or two medium-sized sheet pans. Spread each flatbread with a quarter of the bechamel, arrange 1/4 of the toppings, the chicken, kale an onions on top. Sprinkle with cheese.

Bake for 10 to 12 minutes until cheese is melted and the bottom is golden brown. Serve immediately.

Note: May be grilled over medium-low heat; melts best if lid is shut. Will only take a few minutes, check it often. After the first time, you’ll get a feel for how it works on your particular grill.

Keywords: Pizza, Flatbread, Leftovers, Grilled, Cheese, Chicken

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