Ingredients
Scale
- Flatbreads (pre-made) 2 large
- Pesto 1/4 cup
- Cooked chicken (shredded) 1 cup
- Cherry tomatoes (halved) 1/2 cup
- Mozzarella cheese (shredded) 1 cup
- Parmesan cheese (grated) 1/4 cup
- Red pepper flakes (optional) 1/4 teaspoon
- Olive oil 1 tablespoon
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Lightly brush the flatbreads with olive oil.
- Step 2: Spread pesto evenly over each flatbread, leaving a small border.
- Step 3: Sprinkle the shredded chicken, halved cherry tomatoes, and mozzarella cheese over the pesto.
- Step 4: Top with grated Parmesan cheese and red pepper flakes (if using).
- Step 5: Bake for 8-10 minutes, or until the cheese is melted and bubbly and the flatbread is golden brown.
- Step 6: Let cool slightly before slicing and serving immediately.
Notes
- Store leftover flatbread in an airtight container in the fridge for up to 2 days.
- For best results, reheat slices in a skillet over medium heat until warmed through and the crust is crisp again.
- Serve with a simple side salad of mixed greens and a light vinaigrette for a complete meal.
- Chef's tip: lightly toast the flatbreads before adding toppings to prevent them from getting soggy during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American