Pesto Chicken Flatbread with Mozzarella
This Pesto Chicken Flatbread with Mozzarella is a quick and flavor-packed dinner ready in just 30 minutes. Crispy flatbread is topped with vibrant basil pesto, tender seasoned chicken, and bubbling fresh mozzarella for an irresistible combination. It is perfect for busy weeknights, casual entertaining, or any time you want a restaurant-quality meal at home.
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
Ingredients
- 2 pieces flatbread (naan or store-bought pizza flatbread) about 8-10 inches each
- 1.5 cups cooked chicken breast sliced or shredded, seasoned with salt, pepper, and garlic powder
- 0.5 cup basil pesto store-bought or homemade
- 6 oz fresh mozzarella sliced or torn into pieces
- 1 cup cherry tomatoes halved
- 1 tbsp olive oil for brushing the edges
- 0.25 tsp red pepper flakes optional
- 0.25 tsp black pepper freshly ground
- 0.25 tsp salt
- 0.25 cup fresh basil leaves for garnish after baking
Instructions
- Preheat your oven to 425°F (220°C). Place a baking sheet on the center rack while the oven preheats so it gets hot. This ensures a crispier flatbread base.
- Lay each flatbread on a sheet of parchment paper. Use a pastry brush to lightly coat the edges with olive oil, leaving the center for toppings. This encourages golden, slightly crispy borders.
- Spread about 3 to 4 tablespoons of basil pesto evenly across each flatbread, leaving a half-inch border around the edge. Aim for a thin, even layer rather than a thick one to avoid sogginess.
- Distribute the sliced or torn fresh mozzarella evenly over the pesto layer on both flatbreads, spacing the pieces so each slice gets good cheese coverage.
- Scatter the cooked seasoned chicken evenly over the mozzarella. Then add the halved cherry tomatoes, cut side up. Season the entire surface with salt, black pepper, and red pepper flakes if using.
- Carefully slide the parchment paper with the assembled flatbreads onto the preheated baking sheet in the oven. Bake for 10 to 14 minutes, until the mozzarella is fully melted with golden-brown spots and the flatbread edges are deeply golden and crisp. Check at the 10-minute mark.
- Remove from the oven and immediately scatter fresh basil leaves across the top of each flatbread. Allow them to rest for 2 minutes before slicing into portions with a sharp knife or pizza cutter. Serve warm.
Notes
For the crispiest base, never skip preheating the baking sheet. Pat your cooked chicken dry with paper towels before adding it to prevent steam from softening the flatbread. Fresh mozzarella releases more moisture than shredded low-moisture mozzarella, so avoid overloading it. Leftovers reheat best in a 375°F oven for 6 to 8 minutes. Store in an airtight container in the refrigerator for up to 3 days or freeze individually wrapped slices for up to 1 month.