Ready in lower than 20 minutes, this chicken pesto flatbread is super easy to make. Perfect for a weeknight dinner when strapped for time!
Here’s why I really like this recipe:
- 10 minutes of cook time and lower than 10 minutes of prep! (in case your garlic is pre-roasted otherwise you skip the garlic).
- Kid-friendly and ideal for baby-led weaning.
- Only 6 ingredients needed!
- Deliciously satisfying.
- Full of protein, fat, and fiber (all three macronutrients!).
- Can easily half the recipe for one individual pizza or double it for the entire family!
- You possibly can get your kids involved with helping to assemble the pizzas.
- Perfect for weeknight dinner or as an appetizer for a celebration!
Ingredients You’ll Need
Notes on Ingredients
flatbread: I like using naan bread for flatbread recipes. Naan is a leavened flatbread that originated in Western and Southeast Asia. You could possibly also use pita bread, tortillas, or other flatbreads.
pesto: I exploit store-bought basil pesto to save lots of on time but you may make your personal pesto when you’re feeling ambitious or use up some pesto that you just’ve stored within the freezer!
tomatoes: I used tomatoes on the vine but beefsteak tomatoes would also work well.
mozzarella: I used a block of mozzarella that I could slice for the pizza but shredded mozzarella would also work just wonderful
garlic: This ingredient isn’t essential, especially when you’re strapped for time, but when you might have the time to roast a head of garlic, it may possibly really level up your pizza!
chicken: You should use any sort of chicken – just cut it into small pieces or shred it. Leftover chicken works well when you’re seeking to repurpose leftovers! I used shredded chicken from a rotisserie chicken for this recipe.
Equipment You’ll Need (affiliate links – when you make a purchase order I receive a small commission)
Pizza stone
or baking sheet
Easy methods to Make Chicken Pesto Flatbread
1. Preheat your oven.
Place pizza stone (if using) on the bottom rack within the oven and preheat your oven to 425 degrees F.
2. Start with the bottom of the flatbread.
Spread roasted garlic after which pesto onto flatbreads in order that the complete flatbreads are covered.
3. Add your toppings.
Evenly distribute chicken, tomatoes, and mozzarellas onto flatbreads.
4. Bake your flatbreads.
Transfer assembled flatbreads to the pizza stone, if using. Or place assembled flatbreads onto a baking sheet and place sheet in oven. Bake until flatbreads are crispy and cheese is bubbling, about 8-12 minutes.
5. Serve hot, and garnish with basil, if desired.
Garnish flatbreads with fresh basil, if desired. Slice your flatbreads using a pointy knife or pizza cutter and serve warm.
EXPERT TIPS
Make sure that to position your cold pizza stone within the oven before preheating your oven. Placing a chilly pizza stone in a hot oven may cause the stone to crack.
Naan is barely leavened so it should taste like a medium pizza crust. When you’re using a skinny flatbread or tortilla, you’ll need to regulate your cooking time.
TIME SAVING TIPS
- Use store-bought pesto or pesto you’ve been storing in your freezer (be sure to defrost ahead of time).
- Use pre-cooked chicken like a rotisserie chicken.
- Use shredded mozzarella so that you don’t should slice the cheese.
- Sliced tomatoes would work just in addition to diced.
- Skip the roasted garlic or roast garlic ahead of time. Did you already know you may freeze roasted garlic for up to 3 months?
- Pre-assemble the pizzas and store within the refrigerator.
Flatbread FAQs
How do you warmth a flatbread?
If making a flatbread pizza, you’ll wish to bake the flatbread at 425 degrees F until crispy, about 8-12 minutes.
Do flatbreads have sauce?
Yes! Flatbreads have sauce similar to pizza. You should use tomato sauce, BBQ sauce, pesto, or just olive oil and garlic.
Is flatbread similar to pita?
Flatbreads are sometimes unleavened whereas pitas are often barely leavened.
How do you reheat a flatbread pizza?
To reheat flatbread, bake at 350 degrees for about 10 minutes.
Recipe Variations
- If making vegetarian version, you may substitute chicken with white beans, jackfruit, or seitan.
- If making a vegan version, you need to use a non-dairy cheese alternative.
- As a substitute of whole-wheat naan, you need to use plain naan or garlic naan, or you need to use pita bread, tortilla, or other flatbread products.
- You possibly can add more veggies if desired like diced onion, bell pepper, or mushrooms.
- For a gluten-free flatbread, use a gluten-free flatbread or pizza round or gluten-free flatbread mix.
- Use my garlic scape pesto recipe as an alternative of basil pesto.
- Drizzle balsamic glaze over top for a delicious addition.
Storage and Preparation
Leftover flatbread pizza will be stored in an airtight container within the refrigerator for as much as 4 days. To reheat leftover flatbread, bake at 350 degrees F for about 10 minutes.
It’s also possible to store leftover flatbread within the freezer for up to 3 months. Wrap slices individually in plastic wrap after which store in freezer container or freeze slices first on a sheet pan after which transfer to a freezer bag.
It’s also possible to freeze assembled flatbreads to cook later. Freeze first on a sheet pan for toppings to set after which transfer to a freezer bag. Assembled pizzas will keep as much as two months.
To reheat frozen pizza, bake at 275 degrees for 20-Half-hour.
Recipes That Pair Well
Summer Peach Corn Salad
Charred Asparagus Salad
3 Pantry-Friendly Salad Recipes
Spiced Roasted Butternut Squash Soup
Quick Pot Cream of Mushroom Soup
Vegan Turmeric Pumpkin Soup
Slow Cooker Potato Leek Soup
For more flatbread and pizza inspiration, try my other recipes below!
Grilled Hemp Pesto Peach Flatbread
Butternut Squash and Brussels Sprouts Naan Pizza
Buffalo Cauliflower Pizza
White Clam and Kale Pizza
Spring Vegetable Pizza
When you like this recipe, please be sure you comment and provides it a 5 star rating below. When you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you wish to save this recipe for later, be sure you pin it on Pinterest!
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Description
Ready in lower than 20 minutes, this chicken pesto flatbread is super easy to make. Perfect for a weeknight dinner when strapped for time!
- head of roasted garlic
- 2, 3-ounce pieces whole-wheat naan bread
- 1/4 cup pesto
- 1 cup shredded chicken
- 1/2 tomato, diced (about 1/4 cup)
- 4 ounces fresh mozzarella, sliced
- optional: basil leaves, for garnish
- Place pizza stone in oven and preheat oven to 425 degrees F.
- Spread roasted garlic after which pesto onto flatbreads.
- Evenly distribute chicken, tomatoes, and mozzarella between flatbreads.
- Bake on the pizza stone (or a baking sheet) at 425 degrees F until flatbread is crispy and cheese is bubbling, about 8-12 minutes.
- Optional: garnish with basil leaves
Notes
- To roast the garlic: Preheat the oven to 400 degrees F. Take a complete head of garlic and trim about 1/4-inch off the highest in order that each garlic clove is exposed. Drizzle 1-2 teaspoons olive oil onto exposed garlic cloves and wrap the pinnacle of garlic with foil. Roast within the oven for 30-40 minutes. The middle clove needs to be soft when pierced with a fork. Let the garlic cool before using.
- If making vegetarian version, you may substitute chicken with white beans, jackfruit, or seitan.
- If making a vegan version, you need to use a non-dairy cheese alternative.
- Leftover flatbread pizza will be stored in an airtight container within the refrigerator for as much as 4 days. To reheat leftover flatbread, bake at 350 degrees F for about 10 minutes.
- It’s also possible to store leftover flatbread within the freezer for up to 3 months. Wrap slices individually in plastic wrap after which store in freezer container or freeze slices first on a sheet pan after which transfer to a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Keywords: chicken pesto flatbread, easy chicken flatbread, chicken pesto flatbread pizza