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Chicken Pesto Flatbread Pizza

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Flatbread:
  • 2 flatbreads (store-bought or homemade; naan works great)
  • 1 cup cooked chicken breast, shredded or diced
  • ½ cup basil pesto (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Fresh basil leaves (for garnish)
  • Salt and pepper, to taste
  • Optional: balsamic glaze drizzle

Instructions
 

  • Step 1: Preheat the Oven : Preheat your oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper for easy cleanup.
  • Step 2: Prepare the Flatbread Base : Place the flatbreads on the prepared baking sheet. Brush each one lightly with olive oil to help crisp the crust.
  • Step 3: Add the Pesto : Spread basil pesto evenly over each flatbread, leaving about ½ inch of border around the edges. The pesto serves as your “sauce,” adding both color and rich flavor.
  • Step 4: Layer the Toppings : Distribute the cooked chicken evenly over the pesto. Scatter mozzarella cheese on top, followed by grated Parmesan. Add cherry tomato halves, cut side up, across the top. Season lightly with salt and pepper.
  • Step 5: Bake the Flatbread : Transfer the baking sheet to the oven and bake for 12–15 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown. For extra crispiness, broil for the last 1–2 minutes, watching closely.
  • Step 6: Garnish and Serve : Remove from the oven and let cool slightly. Garnish with fresh basil leaves and drizzle with balsamic glaze if desired. Slice into wedges and serve immediately.