Save I threw this together on a Tuesday night when the fridge was half-empty and motivation was running low. I had leftover chicken, a jar of pesto I'd forgotten about, and flatbreads that were about to go stale. Twenty minutes later, I was pulling bubbling, golden flatbreads out of the oven, and my kitchen smelled like a café in Rome. It's become my go-to ever since.
The first time I made this for friends, I panicked because I hadn't planned anything fancy. I spread pesto on flatbread, piled on toppings, and hoped for the best. Everyone went quiet after the first bite, then asked for the recipe. Now it's my secret weapon for last-minute gatherings.
Ingredients
- Flatbreads: Store-bought saves time, but if you have homemade dough lying around, use it—the edges get beautifully crisp in the oven.
- Chicken: Rotisserie chicken is your best friend here, or just cook and slice a couple of breasts ahead of time.
- Basil Pesto: This is the soul of the dish, so don't skimp—good pesto makes all the difference, and homemade is magic if you have five extra minutes.
- Mozzarella & Parmesan: Mozzarella melts into creamy pools, and Parmesan adds that salty, nutty finish you didn't know you needed.
- Cherry Tomatoes: They burst in the oven and add little pops of sweetness that balance the richness.
- Red Onion: Slice it thin so it softens and sweetens as it bakes.
- Arugula: Toss it on at the end for a peppery, fresh contrast to all that melted cheese.
Instructions
- Get the Oven Hot:
- Preheat to 220°C (425°F) and line your baking sheet with parchment so nothing sticks. A hot oven is key for crispy edges and bubbly cheese.
- Spread the Pesto:
- Slather each flatbread with pesto, leaving a little border like you're painting a frame. Don't be shy—this is where the flavor lives.
- Add the Chicken:
- Scatter the sliced chicken evenly over the pesto. If it's still warm from the rotisserie, even better.
- Pile on the Cheese:
- Sprinkle mozzarella and Parmesan generously. The cheese will melt into every crevice, so be generous.
- Top with Veggies:
- Arrange the tomato halves and red onion slices on top. They'll roast and caramelize slightly as everything bakes.
- Bake Until Golden:
- Slide it into the oven for 12 to 15 minutes, until the cheese is bubbling and the edges turn golden brown. Your kitchen will smell incredible.
- Finish with Freshness:
- Let it cool for a couple of minutes, then top with arugula, fresh basil, and black pepper. Slice and serve while it's still warm.
Save One evening, I made this for my sister after a long day, and she ate two whole flatbreads without saying a word. When she finally looked up, she just said, 'This is exactly what I needed.' That's when I realized food doesn't have to be complicated to feel like a hug.
Make It Your Own
This recipe is incredibly forgiving. Swap the chicken for roasted zucchini or bell peppers if you want to keep it vegetarian. Try sun-dried tomato pesto for a deeper, tangier flavor. I've even used leftover grilled chicken and added a drizzle of balsamic glaze at the end—it was phenomenal.
What to Serve Alongside
A simple arugula salad with lemon vinaigrette is perfect, or just pour a crisp Pinot Grigio and call it a meal. Sometimes I'll set out a bowl of olives or marinated artichokes, but honestly, the flatbread is filling enough on its own.
Storage and Leftovers
Leftovers reheat beautifully in a hot oven for about 5 minutes—skip the microwave or you'll end up with rubbery cheese. I've even eaten cold slices straight from the fridge for breakfast, and I have no regrets.
- Store covered in the fridge for up to 2 days.
- Reheat at 200°C (400°F) for best texture.
- Don't freeze—it loses its crispness.
Save This flatbread has saved me on busy nights and impressed guests on lazy weekends. Keep the ingredients on hand, and you'll always have something delicious up your sleeve.
Common Questions
- → Can I make this flatbread vegetarian?
Yes, simply omit the chicken and add roasted vegetables like zucchini or bell peppers for a delicious vegetarian option.
- → What kind of pesto works best?
Basil pesto is traditional and flavorful, but sun-dried tomato pesto is a great alternative for a twist in taste.
- → How do I ensure the flatbread is crispy?
Use a hot oven (around 220°C/425°F) and bake on parchment-lined baking sheet until the edges are golden and cheese bubbles.
- → Can I use pre-cooked chicken?
Yes, rotisserie or pre-cooked chicken slices save time and make preparation quicker without sacrificing taste.
- → What cheese combination is recommended?
A mixture of shredded mozzarella and grated Parmesan adds creamy meltiness and a nutty flavor to the flatbread.