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Pesto Chicken Flatbread with Mozzarella

A quick and flavorful 20-minute dinner or appetizer with crispy flatbread, basil pesto, shredded chicken, and melty mozzarella.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 flatbreads
Course: Appetizer, Dinner
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Flatbread and Toppings
  • 2 pieces naan or flatbread rounds
  • ½ cup basil pesto
  • 1 cup cooked chicken breast, shredded or chopped
  • 1 cup shredded mozzarella cheese
  • ¼ cup cherry tomatoes, halved
  • 2 tablespoons red onion, thinly sliced
  • Olive oil (for brushing)
  • Salt & black pepper, to taste
  • Fresh basil leaves, for garnish
  • Optional: red pepper flakes or balsamic glaze

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the naan or flatbreads on the prepared sheet, then brush them lightly with olive oil.
Assembly
  1. Spread the basil pesto evenly over each naan, making sure to reach the edges for maximum flavor.
  2. Layer the flatbreads with the shredded chicken, mozzarella, halved cherry tomatoes, and thin slices of red onion. Season with a sprinkle of salt and black pepper to taste.
Cooking
  1. Bake in the oven for 10 to 12 minutes, or until the cheese is bubbly and golden at the edges.
  2. Remove from the oven and garnish with fresh basil leaves, and, if you prefer, a sprinkle of red pepper flakes or a drizzle of balsamic glaze.
  3. Slice and serve warm!

Notes

For best results, serve immediately after baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes.