Easy Chicken Caprese Flatbread Recipe
This Easy Chicken Caprese Flatbread recipe combines the fresh, vibrant flavors of a classic Caprese salad with tender cooked chicken atop a crispy flatbread base. Featuring basil pesto, fresh mozzarella, ripe tomatoes, and fragrant basil leaves, this flatbread is perfect for a quick weeknight dinner or a satisfying appetizer for gatherings. Ready in under 30 minutes, it balances convenience and gourmet taste beautifully.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Base & Protein:
- 1 large flatbread (naan, pita, or store-bought pizza dough)
- 1½ cups cooked chicken, shredded or diced (rotisserie recommended)
Caprese Components:
- ½ cup basil pesto (store-bought or homemade)
- 8 oz fresh mozzarella cheese, sliced or torn
- 2 cups fresh tomatoes (Roma, cherry, or heirloom), sliced
- ¼ cup fresh basil leaves, chopped or whole for garnish
Finishing Touches:
- 2 tablespoons olive oil, for drizzling
- Balsamic glaze (optional)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
Instructions
- Preheat Your Oven (5 minutes): Preheat the oven to 400°F (205°C) and place a pizza stone or baking sheet inside to heat. This step is essential to ensure the flatbread base crisps up nicely instead of becoming soggy.
- Prepare the Flatbread Base (2 minutes): Place the flatbread on the preheated stone or baking sheet. Lightly brush the surface with olive oil and sprinkle with a pinch of garlic powder if desired, which helps add savory flavor and prevents sogginess.
- Layer the Toppings (5 minutes): Evenly spread the basil pesto over the flatbread, leaving a half-inch border around the edges. Distribute the shredded or diced cooked chicken evenly over the pesto, then add pieces of fresh mozzarella. Top with sliced tomatoes. Finish with a light drizzle of olive oil over all the toppings.
- Bake to Golden Perfection (12 minutes): Bake the assembled flatbread in the oven for 10–15 minutes until the cheese is melted, bubbly, and lightly browned, and the crust is crisp. Watch closely near the end to avoid burning.
- Garnish and Serve (2 minutes): Remove the flatbread from the oven and immediately scatter fresh basil leaves on top. Drizzle with balsamic glaze if using. Allow it to cool briefly before slicing into wedges or squares. Serve warm.
Notes
- Do not overload toppings to avoid soggy crust; distribute ingredients evenly.
- For a smoky twist, try grilling the flatbread directly on medium heat for 5-8 minutes, rotating occasionally.
- Roasting tomatoes before adding them deepens flavor; roast halved tomatoes with olive oil, salt, and pepper at 400°F for 20-25 minutes.
- Use rotisserie chicken for convenience and enhanced flavor.
- Substitute mozzarella with provolone, ricotta, or Parmesan for different flavor profiles.
- Make vegetarian by omitting chicken and adding grilled vegetables or legumes.
- Store leftovers refrigerated in an airtight container for 2-3 days; reheat in oven or toaster oven to keep crust crisp.
Keywords: Chicken Caprese flatbread, easy flatbread recipe, basil pesto flatbread, mozzarella flatbread, quick dinner, Italian-inspired flatbread, rotisserie chicken recipe
