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–+ servings

Chicken Pesto Flatbread

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Equipment

  • Cookie or Baking Sheet

Ingredients  

  • 2 flatbreads or naan bread
  • 1 cup basil pesto
  • 1 cup chicken, cooked and shredded
  • 1 cup mozzarella balls (ciliegine), cut into quarters
  • ½ cup cherry or grape tomatoes, quartered
  • ¼ cup red onion, thinly sliced
  • kosher salt, to taste
  • ground black pepper, to taste
  • balsamic glaze, optional

Instructions 

  • Preheat your oven to 400°F.
  • Place the flatbreads on a baking sheet.
  • Spread about half the basil pesto on each flatbread, leaving a small border around the edges.
  • Evenly distribute the shredded chicken over the pesto on both flatbreads.
  • Evenly distribute the mozzarella over the chicken.
  • Add the cherry tomato and red onion slices.
  • Bake in the preheated oven for about 10-12 minutes, or until the mozzarella is melted and bubbly, and the edges of the flatbread are golden brown.
  • Remove the flatbreads from the oven. Garnish with fresh basil leaves and a drizzle of balsamic glaze, if desired. Cut the flatbreads into slices and serve warm.

Notes

1. Depending on the size of your flatbread, you may have to increase or decrease the quantity of the toppings needed.
2. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Nutritional information will vary based on the exact brand and type of ingredients used. It does not include the nutrition for any substitutions.
3. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.