Easy Pesto Chicken Flatbread
A crispy flatbread topped with savory pesto, tender shredded chicken, and melted cheese, perfect for casual dinners or gatherings.
Ingredients
Flatbread Base
- 1 large loaf Flatbread Alternatively, use 2 smaller flatbreads.
Toppings
- ½ cup Pesto sauce Store-bought or homemade.
- 1 cup Cooked chicken, shredded Grilled or rotisserie chicken.
- 1 cup Mozzarella cheese, shredded Use more for extra cheesiness.
- ½ cup Cherry tomatoes, halved Adds freshness.
- ¼ cup Fresh basil leaves For garnish.
- 1 tablespoon Olive oil
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the flatbread(s) on a baking sheet lined with parchment paper.
- Spread the pesto sauce generously over the flatbread, leaving space at the edges.
- Sprinkle the shredded chicken evenly over the pesto.
- Top with shredded mozzarella cheese.
- Scatter the halved cherry tomatoes over the cheese.
- Drizzle with olive oil and sprinkle with salt and pepper.
Baking
- Bake the flatbread in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden brown.
- Remove from the oven and top with fresh basil leaves, slice, and serve hot.
Notes
For variations, consider adding vegetables like bell peppers or zucchini. If you have leftovers, store in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes. For longer storage, freeze before baking.