This Pesto Chicken Flatbread layers herby basil pesto, juicy chicken, and molten mozzarella on a crisp-chewy base—fast enough for a Tuesday and polished enough for guests. The workflow is intentionally streamlined: use naan or store-bought flatbreads to skip dough proofing, preheat a sheet pan for bottom crisp, and finish under a short, fierce broil for blistered cheese without drying the toppings. With precise bake times and a clear assembly order, you’ll get a crackly edge, tender center, and bright pesto flavor every time.
Ingredients & Measurements
- Yield: 4 servings (two 10–11 in / 25–28 cm flatbreads, cut to share)
- 2 large naan or pre-baked flatbreads (10–11 in) or 1 lb (450 g) refrigerated pizza dough (see Notes for handling)
- 1 cup (240 g) basil pesto, well-stirred (store-bought or homemade)
- 1½ cups (225 g) cooked chicken, bite-size (rotisserie or leftover grilled; see Notes)
- 1 cup (120 g) shredded low-moisture mozzarella
- ½ cup (45 g) finely grated Parmesan
- 1 cup (150 g) grape or cherry tomatoes, halved
- ½ small red onion, very thinly sliced
- 1 Tbsp olive oil, plus more for brushing (if using raw dough)
- ¼ tsp black pepper, freshly cracked
- Pinch red pepper flakes (optional)
- Finishes (optional but recommended):
- 1–2 Tbsp pesto for drizzling
- 1 cup (30 g) arugula or baby spinach
- 1 tsp lemon juice or balsamic glaze, to taste
Step-by-Step Instructions
- Preheat for a crisp base. Place a rimmed sheet pan (or pizza stone) on the middle rack and heat the oven to 230°C / 450°F for 15 minutes. A hot surface jump-starts browning and keeps the center from going soggy once pesto and cheese go on.
- Prep the chicken and vegetables. Toss the cooked chicken with 1 Tbsp pesto to coat lightly; set aside. Pat tomato halves with paper towels so they don’t weep on the flatbread. Combine mozzarella and Parmesan in a bowl for even melting.
- If using raw pizza dough: Lightly oil a sheet of parchment. Stretch the dough into two 25–28 cm / 10–11 in ovals, about 6–7 mm / ¼ in thick. Brush tops with 1 tsp olive oil. Pre-bake on the hot pan 5 minutes to set the surface; remove. (Skip this step for naan/flatbreads.)
- Assemble in moisture-smart order. Spread ¼ cup pesto on each flatbread as a thin base layer. Scatter the pesto-tossed chicken evenly, followed by tomatoes and onion. Top with the mozzarella–Parmesan mix. Finish with black pepper and a pinch of chili flakes if using.
- Bake to melt and crisp. Slide assembled flatbreads (on parchment) onto the preheated sheet pan. Bake at 230°C / 450°F for 8–10 minutes until cheese is melted and the edges are golden (if you pre-baked dough, this will be 6–8 minutes).
- Broil for blister (short and hot). Switch to broil (high) and cook 45–90 seconds until the cheese blisters in spots. Watch closely—pesto can darken quickly.
- Finish fresh and slice. Dot with additional pesto (about 1–2 tsp per flatbread), toss arugula with 1 tsp lemon juice and a few drops of olive oil, then scatter over the top. Rest 2 minutes for cheese to set slightly, then cut into squares or wedges.
- Serve and hold. Serve hot. If holding for a crowd, keep slices on a wire rack over a sheet pan in a 90–95°C / 195–205°F oven for up to 15 minutes; the rack preserves crispness.
Cooking Notes
- Base options: Pre-baked naan or flatbreads are the fastest route and stay crisp with saucy toppings. If you prefer raw pizza dough, the 5-minute pre-bake prevents gumminess under pesto.
- Pesto control: Stir pesto well before using; oil separates in the jar. Spread a thin layer to avoid oil pools. If your pesto is very loose, whisk in 1–2 Tbsp grated Parmesan to thicken.
- Chicken choices: Rotisserie thighs stay juicier. If cooking from raw, cube 1 large breast (250–300 g), season with ¼ tsp salt + ¼ tsp garlic powder, sauté in 1 tsp oil over medium-high 4–5 minutes to 74°C / 165°F, then toss in 1 Tbsp pesto.
- Vegetable moisture: Tomatoes should be patted dry; high-moisture toppings (zucchini, mushrooms) should be pre-sautéed 3–4 minutes to avoid soggy centers.
- Cheese blend: Mozzarella brings stretch; Parmesan adds salty depth and helps browning. For richer melt, add ¼ cup fontina or provolone to the blend.
- Heat level: Chili flakes are optional; Calabrian chili paste (½–1 tsp) mixed into the pesto-tossed chicken gives a gentle kick without overwhelming basil notes.
- Crispness cue: The underside should show even golden spots and feel firm. If pale after baking, slide the flatbread directly onto the rack (no pan) for 1–2 minutes.
- Make-ahead: Mix the cheese, slice veg, and portion chicken earlier in the day. Assembled flatbreads can sit up to 30 minutes before baking; brush edges with a few drops of olive oil to prevent drying.
- Air fryer option: For individual naan, air fry at 200°C / 400°F 5–7 minutes until cheese is blistered; check at minute 4.
- Add-ins & swaps:
- Sun-dried tomatoes: Chop 2 Tbsp and scatter under cheese for concentrated sweetness.
- Artichokes: Quarter ½ cup marinated artichokes, blot, add with chicken.
- Nut-free pesto: Use pumpkin-seed or sunflower-seed pesto; flavor and texture remain excellent.
Nutrition Facts (per serving)
- Serving size: ½ flatbread (about 2–3 slices)
- Approximate calories: 495 kcal
- Total fat: 28 g
- Saturated fat: 9 g
- Carbohydrates: 39 g
- Dietary fiber: 3 g
- Total sugars: 4 g
- Protein: 26 g
- Sodium: 920 mg (varies by pesto, cheese, and flatbread brand)
Conclusion
With a hot pan, disciplined assembly, and a short broil, this Pesto Chicken Flatbread delivers a crisp base, juicy chicken, and bright basil flavor in under 20 minutes of active work. Use naan for speed or pizza dough for a pizzeria vibe; either way, the cheese blisters, the edges crackle, and the lemony greens on top keep it fresh. It’s a reliable, weeknight-friendly dinner that scales for parties and welcomes endless variations.
