Name: Pesto Chicken Flatbread with Mozzarella Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 2 naan or flatbread rounds; Olive oil (for brushing); Salt & black pepper, to taste; ½ cup basil pesto; 1 cup cooked chicken breast, shredded or chopped; 1 cup shredded mozzarella cheese; ¼ cup cherry tomatoes, halved; 2 tbsp red onion, thinly sliced; Fresh basil leaves; Red pepper flakes; Balsamic glaze

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Introduction

This Pesto Chicken Flatbread with Mozzarella is a quick and flavorful meal perfect for lunch, dinner, or a satisfying appetizer. Loaded with fresh basil pesto, tender chicken, and melted mozzarella, it’s a delicious way to enjoy Mediterranean-inspired flavors at home.

A long, flat bread pizza with a golden-brown, slightly crispy crust forms the base layer. On top, there is a spread of melted, creamy white cheese that covers almost the entire surface, with fresh green herbs sprinkled evenly over it. Scattered across the pizza are small, round, bright red cherry tomatoes that add color and juiciness. Thin slices of purple onion and small bits of light green, chopped vegetables give texture and contrast. The pizza is on a wooden board set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 naan or flatbread rounds
½ cup basil pesto
1 cup cooked chicken breast, shredded or chopped
1 cup shredded mozzarella cheese
¼ cup cherry tomatoes, halved
2 tbsp red onion, thinly sliced
Olive oil (for brushing)
Salt & black pepper, to taste
Fresh basil leaves, for garnish
Optional: red pepper flakes or balsamic glaze

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Place the naan or flatbread rounds on the baking sheet and brush them lightly with olive oil.
Step 3: Spread the basil pesto evenly over each flatbread, covering the edges.
Step 4: Layer the shredded chicken, mozzarella cheese, cherry tomatoes, and red onion over the pesto. Season with salt and black pepper to taste.
Step 5: Bake the flatbreads in the oven for 10–12 minutes, or until the cheese is melted and the edges turn golden brown.
Step 6: Remove from the oven and garnish with fresh basil leaves. Add red pepper flakes or a drizzle of balsamic glaze if desired.
Step 7: Slice and serve warm for the best flavor and texture.

Tips & Variations

Use rotisserie chicken for a quick and easy shortcut.
Fresh mozzarella adds creaminess but make sure to pat it dry before adding to avoid sogginess.
Add a sprinkle of red pepper flakes for a touch of heat or a drizzle of balsamic glaze for sweetness.
Try different flatbreads like pita or ciabatta for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the flatbread in an oven or air fryer to maintain a crispy crust and melted cheese.

How to Serve

Two small flatbreads are placed on a wooden board over a white marbled surface. Each flatbread has a golden-brown, slightly crispy crust with visible char marks. The first layer consists of creamy white cheese spread unevenly over the crust, topped with cooked, bright red cherry tomatoes. There are small chunks of soft, light green avocado scattered across. Thin slices of purple onion are spread randomly on top, adding color contrast. Fresh green herbs are sprinkled all over, giving a fresh look. A woman's hand is reaching in from the left side, about to pick one of the flatbreads. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works perfectly and saves time. For a fresher flavor, consider adding extra fresh basil or garlic.

How do I prevent the flatbread from becoming soggy?

Brushing the flatbread with olive oil before adding toppings helps create a barrier. Also, draining fresh mozzarella and using cooked, not watery toppings keeps it crisp.