Description
This pesto chicken flatbread pizza is crisp, cheesy, and packed with bright basil flavor. Tender seasoned chicken, melty mozzarella, juicy cherry tomatoes, and herby pesto come together on golden flatbread for a quick and satisfying meal.
Ingredients
Scale
- 2 medium flatbreads
- 1 cup shredded cooked chicken
- 1/3 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup halved cherry tomatoes
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl, combine the shredded cooked chicken, olive oil, garlic powder, salt, and black pepper, then toss until evenly coated.
- Place the flatbreads on a baking sheet lined with parchment paper.
- Spread the basil pesto evenly over each flatbread.
- Top each flatbread with the seasoned chicken, shredded mozzarella cheese, and halved cherry tomatoes.
- Bake for 10 minutes, or until the cheese is melted and the edges of the flatbread are golden and crisp.
- Remove from the oven and sprinkle with chopped fresh basil leaves.
- Slice and serve warm.
Notes
- Use freshly shredded mozzarella for the best melt and texture.
- Do not spread too much pesto, or the flatbread can turn soggy.
- For extra crispness, warm the flatbread for 2 minutes before adding toppings.
- Leftovers can be reheated in the oven for a crisper finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 flatbread pizza
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg