Flatbread is pizza’s faster, crispier cousin. Top it with pesto, chicken, mozzarella, and tomatoes. 15 minutes. One pan. Zero regrets. Better than any restaurant version.
Ingredients
Serves 4 (makes 2 flatbreads).
- 2 flatbreads or naan breads
- ½ cup basil pesto (store-bought or homemade)
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1½ cups shredded mozzarella cheese
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced (optional)
- 2 tbsp Parmesan cheese, grated
- Fresh basil for garnish (optional)
- Red pepper flakes (optional)
Step-by-Step Instructions
Step 1: Preheat
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Step 2: Assemble Flatbreads
- Place flatbreads on baking sheet. Spread pesto evenly over each.
- Top with shredded chicken, mozzarella, cherry tomatoes, and red onion (if using).
- Sprinkle with Parmesan.
Step 3: Bake
- Bake 8-10 minutes until cheese is melted and edges are crispy.
Step 4: Finish & Serve
- Garnish with fresh basil and red pepper flakes. Slice and serve immediately.
Summary
Prep Time: 5 min | Bake Time: 10 min | Total: 15 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Fridge 2 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (crispy returns). Microwave makes flatbread chewy — avoid. Great for meal prep — assemble and bake fresh.
