A chicken and halloumi flatbread that eats like pizza
This chicken and halloumi flatbread pizza-style with mozzarella is one of my family’s favourites for a Friday evening. It borrows from pizza but keeps the flatbread base lighter, making it quicker to prepare without sacrificing comfort. Juicy chicken, melted mozzarella, and golden halloumi come together in a way that feels familiar yet different enough to keep things interesting.
What I enjoy about this recipe is how flexible it is. You can play with toppings, add herbs, or even make individual flatbreads so everyone can customise their own. When I’m in the mood for variety, I often serve it alongside other ideas from our best chicken and halloumi flatbread recipes, which makes a casual dinner spread feel abundant.
Pizza-style toppings work with chicken and halloumi
Pizza toppings work so well here because the halloumi doesn’t melt but instead adds chewy, salty bites alongside the gooey mozzarella. The chicken anchors everything with substance, while tomato sauce ties the base together. The flatbread cooks quickly in a hot oven, meaning you can have a “pizza night” feel in less than half the time of a takeaway.
If you prefer a more Mediterranean-leaning topping, the chicken and halloumi flatbread with roasted tomatoes and basil would be your pick. For something smoky, try the grilled chicken and halloumi flatbread with charred peppers. And for a crunchier option, the crispy chicken and halloumi flatbread with harissa mayo really stands out. If you’d like a contrast, pair it with the lighter chicken and halloumi flatbread wrap with mint and cucumber.
Ingredients for chicken and halloumi flatbread pizza-style
For 2 pizza-style flatbreads:
- 2 boneless, skinless chicken breasts (approx. 300g)
- 200g halloumi cheese
- 150g mozzarella (fresh ball, drained and torn)
- 2 large flatbreads
- 150ml tomato passata
- 1 tbsp olive oil
- 1 garlic clove, finely grated
- 1 tsp dried oregano
- Sea salt and black pepper, to taste
- A handful of fresh basil (optional)
Step-by-step method for chicken and halloumi flatbread pizza-style
Preheat the oven to 200°C. Mix passata with garlic, oregano, olive oil, salt, and pepper. Spread this sauce evenly over each flatbread.
Slice chicken breasts thinly and cook in a hot pan with a drizzle of oil until lightly browned and just cooked through. Grill halloumi slices for 1–2 minutes per side until golden.
Layer cooked chicken on top of the sauced flatbreads, scatter torn mozzarella, then arrange grilled halloumi. Bake in the oven for 8–10 minutes until the mozzarella is bubbling. Finish with fresh basil before serving.
Wine and beer pairings for chicken and halloumi flatbread pizza-style
A pizza-style flatbread pairs naturally with Italian wines. A Sangiovese works well, with cherry fruit and a hint of savoury tannin to balance the cheese. For white, a Fiano from southern Italy is a great match with its nutty, citrus profile.
Beer lovers could reach for a pale ale, which has enough bitterness to cut through cheese while complementing tomato sauce. A lager with a malty base also fits well, keeping things easy and refreshing.
FAQ: Chicken and halloumi flatbread pizza-style
Can I use shop-bought pizza sauce instead of making my own?
Yes, but homemade takes just minutes and gives you control over flavour.
What’s the best mozzarella for this recipe?
Fresh mozzarella balls work best, but pat them dry before baking to prevent excess liquid.
Do I need to pre-bake the flatbread?
No, they’ll crisp up in the oven as the toppings cook.
Can I add vegetables to the topping?
Yes, sliced peppers, mushrooms, or spinach all work well here.
Tips for success
Keep the oven hot — it’s key to getting bubbling cheese and crisp edges. Don’t overload the flatbread, as it can make the base soggy. Grill halloumi first so it adds golden colour and won’t just sit pale on the flatbread. For another cheesy-rich variation, check out the pulled chicken and halloumi flatbread with pickled red onions.
Storage and reheating
Cooked flatbreads can be stored in the fridge for up to 2 days and reheated in a hot oven to re-crisp. The mozzarella may release a little extra liquid on reheating, but the flavour remains excellent.
Ingredient notes and alternatives
If you’d like to make this vegetarian, replace the chicken with roasted aubergine or courgette. Vegan mozzarella and halloumi alternatives are now widely available if you want a dairy-free option. Gluten-free flatbreads work well too, though keep an eye on baking time to prevent burning.
Chicken and Halloumi Flatbread Pizza-Style with Mozzarella
Ingredients
- 2 Chicken breasts skinless, approx. 300g
- 200 g Halloumi cheese
- 150 g Mozzarella fresh ball, drained and torn
- 2 large Flatbreads
- 150 ml Tomato passata
- 1 tbsp Olive oil extra virgin
- 1 clove garlic finely grated
- 1 tsp Oregano dried
- Sea salt to taste
- Black pepper freshly ground, to taste
- 1 handful Fresh basil leaves (optional)
Instructions
- Preheat the oven to 200°C. Mix passata with garlic, oregano, olive oil, salt, and pepper. Spread this sauce evenly over each flatbread.
- Slice chicken breasts thinly and cook in a hot pan with a drizzle of oil until lightly browned and just cooked through. Grill halloumi slices for 1–2 minutes per side until golden.
- Layer cooked chicken on top of the sauced flatbreads, scatter torn mozzarella, then arrange grilled halloumi. Bake in the oven for 8–10 minutes until the mozzarella is bubbling. Finish with fresh basil before serving.