Pesto Chicken Flatbread with Mozzarella
A quick and easy pesto chicken flatbread topped with mozzarella, perfect for weeknight dinners or appetizers.
Ingredients
For the Flatbread
- 2 pieces naan or flatbread rounds
- 2 tablespoons olive oil (for brushing) Can substitute with another cooking oil
For the Toppings
- 1/2 cup basil pesto Store-bought is fine for convenience
- 1 cup cooked chicken breast, shredded or chopped Use leftover rotisserie or grilled chicken
- 1 cup shredded mozzarella cheese Pre-shredded is acceptable
- 1/4 cup cherry tomatoes, halved Any tomatoes can be used
- 2 tablespoons red onion, thinly sliced
- Salt & black pepper, to taste
- Fresh basil leaves, for garnish Optional
- Red pepper flakes or balsamic glaze, for serving Optional
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place naan or flatbreads on the sheet and brush lightly with olive oil.
- Spread pesto evenly over each naan, reaching the edges.
- Layer with chicken, mozzarella, tomatoes, and red onion. Season with salt and pepper.
Cooking
- Bake for 10–12 minutes, or until cheese is melted and edges are golden.
- Remove from oven. Garnish with basil, red pepper flakes, or balsamic glaze if desired.
- Slice and serve warm.
Notes
To prevent sogginess, do not overload the flatbread with wet toppings. Assemble ahead of time and bake when ready to serve.