Save The smell of basil pesto hitting a hot flatbread still takes me back to my tiny apartment kitchen where I first experimented with this combination. I was trying to use up leftover roast chicken and ended up with something that made my roommate abandon her instant noodles to join me at the counter.
I made these for a casual Friday night dinner with friends last month and watched them disappear in minutes. Someone actually asked if I had hidden culinary skills I had been keeping secret.
Ingredients
- Flatbread: Store-bought works perfectly fine here but homemade gives you that extra satisfaction
- Chicken: Rotisserie chicken saves time or roast two small breasts ahead of time
- Basil pesto: The generous layer is what makes this sing so do not skimp
- Mozzarella and Parmesan: This cheese combo delivers both melt and that salty finish
- Cherry tomatoes and red onion: They bring brightness and a slight bite against the rich cheese
- Fresh arugula: Adds this peppery fresh contrast that wakes up the whole dish
Instructions
- Heat things up:
- Crank your oven to 220°C and line a baking sheet with parchment paper for easy cleanup later
- Build the base:
- Lay out your flatbreads and spread pesto right to the edges leaving just a tiny border
- Layer the goodness:
- Scatter that cooked chicken evenly then shower both cheeses over top
- Add color and crunch:
- Scatter those halved cherry tomatoes and thin onion slices like you are arranging something pretty
- Get golden:
- Bake 12 to 15 minutes until the cheese bubbles and the flatbread edges turn golden brown
- Finish fresh:
- Let it rest a couple minutes then toss on arugula basil leaves and fresh pepper before slicing
Save My dad who usually sticks to plain pepperazzi pizza actually asked for the recipe after trying this. That is when I knew it was a keeper worth writing down properly instead of just making from memory.
Making It Vegetarian
Skip the chicken entirely and load up on roasted vegetables instead. Zucchini bell peppers or even eggplant work beautifully with that pesto base.
Pesto Variations
Sun-dried tomato pesto adds this deep umami richness while a spinach and walnut version keeps things lighter. Both have happened in my kitchen on desperate ingredient-swap nights.
Serving Ideas
A crisp white wine like Pinot Grigio cuts through the richness perfectly or go with sparkling water and lemon for something lighter. These flatbreads work as dinner with a simple side salad or cut into strips for casual party food.
- Have everything prepped before you start assembling
- Let the oven fully preheat for the crispiest results
- Extra fresh basil never hurt anyone
Save Hope this becomes one of those go-to recipes you can pull together without even really thinking about it.
Recipe FAQs
- → Can I use store-bought pesto for this dish?
Yes, store-bought pesto works well and saves time while still delivering rich basil flavor.
- → What type of flatbread is best?
Either homemade or store-bought flatbreads measuring about 8 by 10 inches provide a sturdy base for toppings.
- → How can I make a vegetarian version?
Simply omit the chicken and add roasted vegetables such as zucchini or bell peppers for a flavorful alternative.
- → What’s the ideal baking temperature and time?
Bake at 220°C (425°F) for 12-15 minutes until the cheese is melted and the edges turn golden brown.
- → Can I prepare ingredients in advance?
Yes, cook and slice the chicken beforehand and spread pesto on flatbread just before baking for convenience.