Pesto Chicken and Tomato Flatbread
A quick and delicious dinner that combines the freshness of Italian flavors with the convenience of flatbread.
Ingredients
- 2 large flatbreads or naan breads
- 2 cups cooked shredded chicken
- 1/2 cup prepared pesto
- 1 1/2 cups cherry tomatoes halved
- 1 1/2 cups fresh mozzarella torn into small pieces
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while preheating.
- Brush both sides of the flatbreads with olive oil and place them on a baking sheet.
- Spread a generous layer of pesto on each flatbread, leaving a small border around the edges.
- Distribute the shredded chicken evenly over the pesto layer.
- Add the halved cherry tomatoes and torn mozzarella pieces.
- Season with salt and pepper to taste.
- Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove from the oven and immediately scatter fresh basil leaves over the top.
- Slice and serve while hot.