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Close-up of a pesto chicken flatbread with melted mozzarella and cherry tomatoes.

Pesto Chicken Flatbread

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Prep Time 10 minutes
Cook Time 9 minutes
Servings: 2
Course: Appetizer, Main Course
Cuisine: Greek, Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2 Large Flatbreads Naan or Pita
  • ½ cup Basil Pesto
  • 1.5 cups Cooked Chicken Breast sliced
  • 1 cup Mozzarella Cheese shredded
  • ½ cup Cherry Tomatoes halved
  • ¼ cup Red Onion thinly sliced
  • 1 cup Fresh Arugula
  • 1 tbsp Balsamic Glaze optional

Method
 

  1. Preheat: Set oven to 200°C (400°F).
  2. Base: Lay flatbreads on a parchment-lined baking sheet.
  3. Spread: Apply ¼ cup of pesto to each flatbread, leaving a small border for the crust.
  4. Layer: Sprinkle half the cheese, then add chicken, tomatoes, and onions. Top with the remaining cheese.
  5. Bake: Place in oven for 10-12 mins until edges are crisp and cheese is bubbly.
  6. Top: Remove from oven. Top with fresh arugula and a drizzle of balsamic glaze. Slice and serve immediately.

Notes

  • The Chicken: Use rotisserie chicken or pre-cooked strips to cut prep time to zero. If cooking fresh, season with dried oregano and lemon zest for extra depth.
     
  • Prevent Soggy Crust: Don't overdo the pesto. A thin, even layer provides maximum flavor without making the flatbread floppy.
  • The "Cold Finish": Always add the fresh arugula after baking. The heat from the flatbread will wilt it just enough without turning it into mush.
  • Crisping Secret: For a crunchier base, place the flatbread directly on the oven rack for the last 2 minutes of baking.
  • Pesto Quality: Since pesto is the star, use a refrigerated brand (usually found near the fresh pasta) rather than a shelf-stable jar for a brighter, fresher taste.
  • Balsamic Tip: Use a glaze (thick and syrupy) rather than plain balsamic vinegar to prevent the liquid from running off the flatbread.