Pesto Chicken Flatbread with Mozzarella
A vibrant and easy-to-make flatbread featuring pesto, shredded chicken, and fresh mozzarella. Topped with cherry tomatoes and red onion, it bakes to perfection in minutes. Ideal for quick weeknight dinners or family meals.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 4 servings
- Category: Easy Dinner
- Method: Baking
- Cuisine: American
Ingredients
2 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 tbsp red onion, thinly sliced
Olive oil (for brushing)
Salt & black pepper, to taste
Fresh basil leaves, for garnish
Red pepper flakes, optional
Balsamic glaze, optional
Instructions
Preheat oven to 375°F (190°C)
Brush each flatbread round with olive oil on both sides
Spread ¼ cup basil pesto evenly over each flatbread
Layer shredded chicken and mozzarella on top
distribute halved cherry tomatoes and thinly sliced red onion
Season with salt and black pepper
Place on a baking sheet and bake for 12 minutes or until golden and crispy
Let cool slightly before garnishing with fresh basil leaves and optional red pepper flakes or balsamic glaze
Notes
Rotisserie chicken is a convenient substitute for cooked chicken breast
Use fresh mozzarella if preferred, but ensure it’s patted dry to avoid sogginess
Choose pre-shredded mozzarella for time efficiency
Lightly brush olive oil to maintain the flatbread’s texture without greasing it excessively