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Easy Pesto Chicken Flatbread

Crispy flatbreads topped with a delightful mix of pesto, tender chicken, and melty cheese make for a perfect dish to gather around with friends and family.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Flatbread Traditional or whole wheat flatbreads can be used.
  • 1/2 cup Pesto Sauce Spread evenly to prevent sogginess.
  • 2 cups Cooked Chicken, shredded Leftover or pre-cooked chicken strips can be used.
  • 1 cup Mozzarella Cheese, shredded
  • 1 cup Cherry Tomatoes, halved Adds freshness to the flatbread.
  • 1/4 cup Parmesan Cheese, grated Used for topping.
  • 1 tablespoon Olive Oil Drizzle on top before baking.
  • Salt and Pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place the flatbreads on a baking sheet lined with parchment paper.
Assembly
  1. Generously spread pesto sauce over each flatbread.
  2. Distribute the shredded chicken evenly over each flatbread.
  3. Sprinkle shredded mozzarella cheese on top, followed by the halved cherry tomatoes.
  4. Finally, sprinkle grated Parmesan cheese over everything.
  5. Drizzle olive oil over the top.
  6. Season with salt and pepper to taste.
Cooking
  1. Bake for about 10-12 minutes or until the cheese is bubbly and golden.
  2. Once out of the oven, slice into wedges and serve while hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individual pieces in plastic wrap followed by aluminum foil; they can last up to a month. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.