Can I use a different type of bread?

Absolutely! While naan and flatbread work best for this recipe, you can use any bread alternative, such as pita bread, a gluten-free option, or even a homemade cauliflower crust for a healthier twist.

What kind of chicken works best?

Cooked chicken breast is ideal, but you can use rotisserie chicken or even leftover grilled chicken for an extra depth of flavor. Shredded or chopped, as long as it’s pre-cooked, fits the recipe perfectly.

Is this recipe vegetarian-friendly?

To make this dish vegetarian, simply replace the chicken with grilled vegetables like zucchini, bell peppers, or mushrooms while keeping the base ingredients intact.

How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop it back in the oven until warmed through, ensuring that the flatbreads remain crispy.

Can I freeze the flatbread?

Yes! Freeze unbaked flatbread once assembled, and when ready to enjoy, bake directly from frozen, just adding a few extra minutes to the cooking time.

Pesto Chicken Flatbread With Mozzarella

Ingredients

Units Scale

2 Naan or flatbread rounds
1/2 cup Basil pesto
1 cup Cooked chicken breast, shredded or chopped
1 cup Shredded mozzarella cheese
1/4 cup Cherry tomatoes, halved
2 tbsp Red onion, thinly sliced
Olive oil for brushing
Salt & black pepper to taste
Fresh basil leaves for garnish
Optional: red pepper flakes or balsamic glaze to taste

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the naan or flatbreads on the prepared baking sheet. Brush them lightly with olive oil, then spread the basil pesto evenly over each piece.
Layer each flatbread with shredded chicken, mozzarella cheese, halved cherry tomatoes, and slices of red onion. Season lightly with salt and black pepper.
Bake for 10-12 minutes until the cheese is melting and the edges are golden brown. Remove from the oven and garnish with fresh basil leaves, and sprinkle red pepper flakes or balsamic glaze if desired.
Slice and serve warm.

Notes

Feel free to customize with grilled vegetables for a vegetarian option or to substitute gluten-free flatbreads for dietary needs. Store leftovers in airtight containers for up to three days.

Author: carter_emily
Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 24g
Cholesterol: 60mg