Description
This pesto chicken and fresh mozzarella flatbread is a quick, flavorful meal featuring tender shredded chicken, creamy mozzarella, juicy cherry tomatoes, and fragrant pesto on a crispy base. It is perfect for busy evenings when you want something satisfying yet light.
Ingredients
1 flatbread or naan
1 cooked chicken breast, shredded
2 tbsp pesto
100 g fresh mozzarella, sliced
6–8 cherry tomatoes, halved
1 tbsp olive oil
Fresh basil leaves (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the pesto evenly over the flatbread, covering the surface completely.
- Sprinkle the shredded chicken over the pesto, then arrange the fresh mozzarella slices on top.
- Add the halved cherry tomatoes and drizzle lightly with olive oil.
- Bake for 8–10 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil leaves if desired, slice, and serve warm.
Notes
Swap chicken for grilled vegetables to make it vegetarian.
Add red pepper flakes for extra heat.
Mix ricotta with pesto for added richness.
Use whole wheat naan for a heartier base.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F (175°C) oven or toaster oven to maintain crispness.
You can assemble ahead and refrigerate, then bake before serving.
Freeze unbaked flatbread without tomatoes and bake from frozen with additional cooking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
