Pesto Chicken and Tomato Flatbread

Pesto Chicken and Tomato Flatbread

Crispy flatbread topped with basil pesto, tender chicken, and juicy tomatoes.

Total 30 min Makes 4 servings Calories 420/serving

Dietary

Halal

Allergens

Dairy, Wheat, Tree nuts

This flatbread starts with a store-bought or homemade crust brushed with basil pesto, then layered with shredded mozzarella, cooked chicken, and fresh tomato slices before baking until the edges turn golden and crisp. It comes together quickly, making it a solid choice for a weeknight dinner or a casual appetizer to share. The combination of garlicky pesto, melted cheese, and bright tomato gives it a fresh, summery flavor.

Ingredients

  • 1 flatbread crust or naan bread (about 12 inches)
  • 1/2 cup basil pesto
  • 1 1/2 cups cooked chicken breast, shredded or diced
  • 1 cup shredded mozzarella cheese
  • 1 medium tomato, thinly sliced
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 0.0 salt and black pepper, to taste
  • 2 tablespoons fresh basil leaves, torn, for garnish

Method

  1. Preheat the oven to 450°F and place a baking sheet or pizza stone inside to heat.

  2. Brush the flatbread crust lightly with olive oil, then spread the pesto evenly over the surface, leaving a small border around the edges.

  3. Scatter the shredded mozzarella evenly over the pesto layer.

  4. Distribute the cooked chicken over the cheese, then arrange the tomato slices on top.

  5. Sprinkle the Parmesan cheese and red pepper flakes over the flatbread, and season with salt and black pepper.

  6. Transfer the flatbread to the preheated baking sheet and bake until the cheese is melted and the crust edges are golden and crisp, 10 to 12 minutes.

  7. Remove from the oven and let rest for 2 to 3 minutes before slicing.

  8. Scatter torn fresh basil leaves over the top, slice into wedges, and serve warm.

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Rate this recipe

★ 3.7 (1)

Pesto Chicken and Tomato Flatbread

This flatbread starts with a store-bought or homemade crust brushed with basil pesto, then layered with shredded mozzarella, cooked chicken, and fresh tomato slices before baking until the edges turn golden and crisp. It comes together quickly, making it a solid choice for a weeknight dinner or a casual appetizer to share. The combination of garlicky pesto, melted cheese, and bright tomato gives it a fresh, summery flavor.

30 min 4 servings 420 cal

Ingredients

  • 1 flatbread crust or naan bread (about 12 inches)
  • 1/2 cup basil pesto
  • 1 1/2 cups cooked chicken breast, shredded or diced
  • 1 cup shredded mozzarella cheese
  • 1 medium tomato, thinly sliced
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 0.0 salt and black pepper, to taste
  • 2 tablespoons fresh basil leaves, torn, for garnish

Method

  1. 1

    Preheat the oven to 450°F and place a baking sheet or pizza stone inside to heat.

  2. 2

    Brush the flatbread crust lightly with olive oil, then spread the pesto evenly over the surface, leaving a small border around the edges.

  3. 3

    Scatter the shredded mozzarella evenly over the pesto layer.

  4. 4

    Distribute the cooked chicken over the cheese, then arrange the tomato slices on top.

  5. 5

    Sprinkle the Parmesan cheese and red pepper flakes over the flatbread, and season with salt and black pepper.

  6. 6

    Transfer the flatbread to the preheated baking sheet and bake until the cheese is melted and the crust edges are golden and crisp, 10 to 12 minutes.

  7. 7

    Remove from the oven and let rest for 2 to 3 minutes before slicing.

  8. 8

    Scatter torn fresh basil leaves over the top, slice into wedges, and serve warm.