Description
This Pesto Chicken Flatbread recipe combines crispy flatbreads topped with flavorful pesto, tender cooked chicken, melted mozzarella, sun-dried tomatoes, toasted pine nuts, and fresh basil for a delicious and easy gourmet-style meal. Perfect for a quick lunch or dinner, it bakes in just 12 minutes to achieve a crispy crust and bubbling cheesy topping.
Ingredients
Scale
Flatbread Base
- 2 flatbreads or naan
- Olive oil for brushing
- Salt and pepper to taste
Toppings
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup pesto sauce
- 1 cup mozzarella cheese, shredded
- 1/4 cup sun-dried tomatoes, julienned
- 2 tablespoons pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the flatbreads to a perfect crisp.
- Prepare the Flatbreads: Place the flatbreads on a baking sheet lined with parchment paper for easy cleanup.
- Brush with Olive Oil and Season: Lightly brush each flatbread with olive oil and sprinkle a little salt and pepper to enhance flavor.
- Spread Pesto Sauce: Spread a generous layer of pesto sauce evenly over each flatbread, leaving a small border around the edges to prevent spillage during baking.
- Add Cooked Chicken: Distribute the shredded or diced cooked chicken evenly over the pesto layer for a protein-packed topping.
- Top with Mozzarella Cheese: Sprinkle shredded mozzarella cheese on top of the chicken to create a melty, cheesy layer.
- Add Sun-Dried Tomatoes and Pine Nuts: Scatter julienned sun-dried tomatoes and toasted pine nuts over the cheese for bursts of flavor and crunch.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and the edges of the flatbread are golden and crispy.
- Cool Slightly: Remove from the oven and allow the flatbreads to cool slightly to make handling easier and enhance flavor melding.
- Finish with Parmesan and Basil: Sprinkle grated Parmesan cheese over the flatbreads and garnish with fresh basil leaves for a fragrant, savory finish.
- Serve: Cut the flatbreads into slices and serve warm for the best taste and texture experience.
Notes
- Use naan for a softer base, or traditional flatbread for a crispier crust.
- To toast pine nuts, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
- For a vegetarian version, omit the chicken and add extra vegetables like roasted peppers or mushrooms.
- Store leftover flatbread in an airtight container in the refrigerator and reheat in the oven to maintain crispiness.
- If fresh basil isn’t available, dried basil can be substituted but add it after baking to retain flavor.
