Easy Chicken Pesto Flatbread | Kara Lydon

Ready in less than 20 minutes, this pesto chicken flatbread is easy to prepare. Perfect for a weeknight dinner when you’ve been strapped for a while!
Here’s why I like this recipe:

• 10 minutes of cooking time and less than 10 minutes of preparation! (If the garlic is pre-roasted, or skip the garlic.)
• Suitable for children and ideal for baby-led weaning.
• Only 6 ingredients required!
• Satisfying and delicious.
• Packed with protein, fat, and fiber (the three macronutrients!).
• You can easily half a single or double pizza recipe for the whole family!
• You can involve your children in helping to put together the pizza.
• Perfect for dinner or as an appetizer for a party!

Ingredients you will need

Notes on ingredients

Flat bread: I love using naan bread in flatbread recipes. Naan is a leavened flatbread that originated in West and Southeast Asia. You can also use pita bread, tortillas, or other types of bread.

Pesto: I use store-bought basil pesto to save time but you can make your own if you’re feeling ambitious or use some of the pesto you’ve stored in the freezer!

Tomatoes: I used tomatoes on the vine but beef tomatoes would also work just fine.

Mozzarella cheese: I used a block of mozzarella that I can slice for the pizza, but shredded mozzarella would work just as well.

garlic: This ingredient isn’t necessary, especially if you’re time constrained, but if you have the time to roast a head of garlic, it can really raise the bar for your pizza!

chicken: You can use any kind of chicken – just chop it up into small pieces or chop it up. Leftover chicken works well if you’re looking to repurpose leftovers! I used shredded chicken from a roasted chicken for this recipe.

Equipment you will need (Affiliate links – if I make a purchase, I receive a small commission)

pizza stone

or baking sheet

How to make pesto chicken flatbread

1. Preheat the oven.

Place a pizza stone (if using) on ​​the bottom rack of the oven and preheat the oven to 425°F.

2. Start with the flat bread base.

Spread the toasted garlic and then the pesto on the flatbread so that the flatbread is completely covered.

3. Add your layer.

Spread the chicken, tomatoes and mozzarella evenly on the flatbread.

4. Bake the flatbreads.

Transfer the assembled flat bread to a pizza stone, if you are using it. Or place the assembled flatbread on a baking sheet and place the sheet in the oven. Bake until bread is crispy and cheese is bubbling, about 8-12 minutes.

5. Serve hot and garnish with basil, as desired.

Garnish the flatbread with fresh basil, if desired. Slice your flatbread using a sharp knife or pizza cutter and serve warm.

Expert Tips

Make sure to put the cold pizza stone in the oven Before preheating the oven. Placing a cold pizza stone in a hot oven can cause the stone to crack.

The naan is slightly leavened so it will taste like a medium pizza crust. If you are using pita bread or tortillas, you will need to adjust the cooking time.

Time saving tips

1. Use store-bought or store-bought pesto that you’ve been storing in the freezer (be sure to thaw ahead of time).
2. Use pre-cooked chicken like roast chicken.
3. Use shredded mozzarella so you don’t have to slice the cheese.
4. Sliced ​​tomatoes will work just as well as cubes.
5. Avoid roasted garlic or roasting garlic ahead of time. Did you know that you can freeze roasted garlic for up to three months?
6. Assemble the pizza in advance and store it in the refrigerator.

Flatbread FAQ

How do you heat flatbread?

If you’re making flatbread pizza, you’ll want to bake the flatbread at 425°F until crispy, about 8-12 minutes.

Does flatbread contain sauce?

yes! Flatbreads have sauce just like pizza. You can use tomato sauce, BBQ sauce, pesto, or simply olive oil and garlic.

Is flatbread the same as pita bread?

Flatbread is often leavened while bread is usually slightly leavened.

How do you reheat flatbread pizza?

To reheat flatbread, bake at 350 degrees for 10 minutes.

Recipe Variations

• If making a vegetarian version, you can replace the chicken with white beans, jackfruit, or seitan.
• If making a vegan version, you can use a non-dairy cheese substitute.
• Instead of whole wheat naan, you can use regular naan or garlic naan, or you can use pita bread, tortillas, or other flatbread products.
• You can add more vegetables if desired, such as onions, peppers or mushrooms.
• For gluten-free flatbread, use gluten-free flatbread, round pizza, or a gluten-free flatbread mix.
• use my Pesto garlic scape Recipe instead of basil pesto.
• Drizzle a balsamic glaze over it for a delicious addition.

Storage and preparation

Leftover flatbread pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat flatbread leftovers, bake at 350°F for 10 minutes.

You can also store leftover flatbreads in the freezer for up to three months. Wrap the slices individually in plastic wrap and store in the freezer container or freeze slices first on a tray tray and then transfer to a freezer bag.

You can also freeze frozen flatbread for later cooking. First freeze on a paper tray to set toppings and then transfer to a freezer bag. Pizzas can be assembled for up to two months.

To reheat frozen pizza, bake at 275 degrees for 20-30 minutes.

Recipes that pair well

Summer Peach Corn Salad

Grilled asparagus salad

3 pantry-friendly salad recipes

Squash soup with roasted and spiced walnuts

Quick Cream of Mushroom Soup

Pumpkin Turmeric Vegetable Soup

Slow cooker potato soup with leeks

For more flatbread and pizza inspiration, check out my other recipes below!

Grilled hemp bread with peaches and pesto

Walnut Squash and Brussels Naan Pizza

Cauliflower Buffalo Pizza

White clam and turnip pizza

Spring vegetable pizza

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