Description
This Pesto Chicken Flatbread Pizza is a quick and delicious meal perfect for busy weeknights. Featuring a crispy flatbread base topped with flavorful basil pesto, shredded mozzarella, cooked chicken, tangy feta cheese, and sun-dried tomatoes, this easy-to-make pizza can be ready in just 15 minutes and serves four.
Ingredients
Base
- 2 small rounds 12-inch flatbread
Sauce
- 1/4 cup basil pesto (jarred)
Cheese
- 1 cup shredded mozzarella
- 1/4 cup feta cheese crumbles
Toppings
- 1/2 cup cooked chicken, shredded
- 1/4 cup sun-dried tomatoes, chopped
- Chopped fresh basil (optional)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Place the flatbread rounds on a baking sheet and bake them for 3 to 4 minutes to crisp up the base slightly.
- Apply pesto and cheese: Remove the flatbread from the oven and spread the basil pesto evenly across each round, leaving a 1/2 inch border around the edges. Next, sprinkle shredded mozzarella evenly over the pesto layer.
- Add toppings: Distribute the shredded cooked chicken, crumbled feta cheese, and chopped sun-dried tomatoes evenly on top of the cheese.
- Bake to finish: Return the flatbreads to the oven and bake for an additional 7 to 8 minutes until the edges become crispy and the cheese is fully melted and bubbly. Once done, remove from oven and slice into squares or triangles as desired. Optionally, garnish with fresh chopped basil before serving.
Notes
- Use pre-cooked chicken to save time; rotisserie chicken works well.
- Feel free to swap mozzarella for a different melting cheese if preferred.
- Sun-dried tomatoes add a nice tangy bite, but you can omit if unavailable.
- Fresh basil adds a bright flavor and visual appeal; add just before serving to keep it fresh.
- For a crispier crust, bake the flatbread a minute or two longer initially.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snack
- Method: Baking
- Cuisine: Italian-American
