Description
A delightful Pesto Chicken Flatbread topped with mozzarella, perfect for a quick dinner or appetizer.
Ingredients
Scale
- 2 naan or flatbread rounds
- ½ cup basil pesto
- 1 cup cooked chicken breast, shredded or chopped
- 1 cup shredded mozzarella cheese
- ¼ 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
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the naan or flatbreads on the sheet and brush them lightly with olive oil.
- Spread the basil pesto evenly over each naan, reaching the edges.
- Layer on the cooked chicken, mozzarella cheese, cherry tomatoes, and red onion. Season with salt and pepper to taste.
- Bake for 10–12 minutes, or until the cheese is melted and the edges are golden.
- Remove from the oven and garnish with fresh basil leaves, red pepper flakes, or a drizzle of balsamic glaze if you like.
- Slice and serve warm.
Notes
For best flavor, use fresh ingredients and experiment with different toppings such as bell peppers or olives.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg