Indulging in a warm, crispy homemade flatbread topped with creamy pesto and tender chicken is a simple joy. This Pesto Chicken Flatbread is not only easy to make but also packed with flavor. It’s perfect for a quick dinner or a delightful lunch.
What Makes This Recipe Special
This dish is great for anyone, even if you’re just starting to cook. It combines tasty ingredients you might already have at home. The layers of fresh basil pesto, juicy chicken, and gooey mozzarella create a cozy meal that everyone will love. Plus, it’s quick! You can have it ready in under 30 minutes.
How to Make Pesto Chicken Flatbread
Making this flatbread is a breeze. You simply layer fresh ingredients on a flatbread, which saves you time. The oven does most of the work, melting the cheese to bubbly perfection. Enjoy the warm, inviting smell as it bakes.
Ingredients for Pesto Chicken Flatbread
You’ll need a few simple ingredients:
- Flatbread
- Fresh basil pesto
- Cooked chicken, shredded or sliced
- Mozzarella cheese, shredded
- Cherry tomatoes, halved
- Spinach leaves
- Olive oil
- Salt
- Pepper
Cooking Steps
- Preheat the oven to 400°F (200°C).
- Spread a generous amount of basil pesto over the flatbread.
- Layer the shredded chicken on top of the pesto.
- Sprinkle with mozzarella cheese and add cherry tomatoes and spinach leaves.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for about 10-15 minutes or until the cheese is melted and bubbly.
- Remove from the oven, slice, and serve hot.
Serving Ideas
This flatbread is wonderful on its own but pairs nicely with a fresh salad or a bowl of soup. You can also enjoy it with a simple side of olives or sliced cucumbers. It’s great for a family dinner, a picnic, or even a fun movie night at home.
How to Store Pesto Chicken Flatbread
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat it in the oven to keep it crispy. For longer storage, you can freeze the flatbread before baking. Just bake it straight from the freezer, adding a few extra minutes to the cooking time.
Best Tips for Pesto Chicken Flatbread
- Use store-bought pesto to save time.
- Feel free to add more veggies like bell peppers or zucchini.
- Let the flatbread cool a little before slicing for cleaner cuts.
- Swap chicken for turkey or even a vegetarian protein like chickpeas.
- Experiment with different types of cheese for varied flavors.
Variations & Swaps
- For a spicy kick, add red pepper flakes on top.
- Try using a whole wheat or gluten-free flatbread for healthier options.
- Instead of chicken, use leftover rotisserie chicken to save even more time.
Common Questions
Can I make this flatbread ahead of time?
Yes! You can prep the flatbread and toppings and assemble them right before baking.
How long can I freeze the flatbread?
You can freeze it for up to 2 months. Just ensure it’s well wrapped to prevent freezer burn.
What should I do if I don’t have pesto?
You can use any tomato sauce or even olive oil with garlic as a base.
Can I reheat it in the microwave?
While you can, reheating in the oven will keep the crust crispy. If using a microwave, use low power.
What if I have too many toppings?
You can always save extra toppings for salads or sandwiches later.
Pesto Chicken Flatbread
Ingredients
Flatbread Base
- 1 piece Flatbread Use store-bought or homemade flatbread.
Toppings
- 1/2 cup Fresh basil pesto Store-bought pesto can save time.
- 1 cup Cooked chicken, shredded or sliced Rotisserie chicken can be used for convenience.
- 1 cup Mozzarella cheese, shredded Feel free to experiment with different cheeses.
- 1/2 cup Cherry tomatoes, halved Add more veggies like bell peppers or zucchini if desired.
- 1 cup Spinach leaves
- 1 tablespoon Olive oil For drizzling before baking.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread a generous amount of basil pesto over the flatbread.
- Layer the shredded chicken on top of the pesto.
- Sprinkle with mozzarella cheese and add cherry tomatoes and spinach leaves.
- Drizzle with olive oil and season with salt and pepper.
Baking
- Bake in the preheated oven for about 10-15 minutes or until the cheese is melted and bubbly.
- Remove from the oven, slice, and serve hot.
