Pin This I threw this together on a Wednesday night when the fridge looked bare and my energy was even lower. I had leftover chicken, a jar of pesto I'd forgotten about, and flatbread that was about to go stale. What came out of the oven smelled so good my neighbor texted asking what I was cooking. Sometimes the best meals happen when you're just trying to use what you have.
The first time I made this for friends, I served it cut into squares on a wooden board and they assumed I'd ordered fancy takeout. One of them asked for the restaurant name. I didn't correct her right away because honestly, it felt like a compliment. Later when I admitted I'd just baked flatbread with pantry staples, she made me promise to show her how.
Ingredients
- Flatbreads: I use store-bought naan or flatbread from the bakery section, the kind that's soft but sturdy enough to hold toppings without getting soggy.
- Chicken: Rotisserie chicken is my shortcut here, shredded or sliced thin so it spreads evenly and heats through fast.
- Basil Pesto: The engine of this whole dish, bright and garlicky, I've used both jarred and homemade and both work beautifully.
- Mozzarella: Shredded melts into gooey pools, and I always add a little extra because cheese is never the place to hold back.
- Parmesan: Grated fresh if possible, it adds a salty sharpness that balances the richness of the mozzarella.
- Cherry Tomatoes: Halved so they release a little juice and caramelize at the edges, sweet and jammy.
- Red Onion: Sliced thin, it mellows in the oven and adds a gentle bite without overpowering.
- Arugula: Tossed on after baking, the heat wilts it just slightly and adds a peppery freshness.
Instructions
- Preheat and Prep:
- Set your oven to 220°C and line a baking sheet with parchment so nothing sticks. This step takes two minutes but saves you from scrubbing later.
- Spread the Pesto:
- Lay the flatbreads on the sheet and slather pesto across each one, leaving a narrow border like you would on pizza. Use the back of a spoon to get it even.
- Layer the Chicken:
- Scatter the cooked chicken over the pesto in an even layer. I like to tear it into bite-sized pieces so every slice gets some.
- Add the Cheese:
- Sprinkle mozzarella generously, then dust Parmesan over the top. Don't be shy, the cheese creates that golden bubbly crust everyone loves.
- Top with Vegetables:
- Arrange tomato halves and onion slices across the surface. They'll soften and char just a little, adding texture and sweetness.
- Bake:
- Slide the sheet into the oven and bake for 12 to 15 minutes until the cheese is melted and the edges turn golden brown. Your kitchen will smell incredible.
- Finish and Serve:
- Let it cool for a couple of minutes, then pile on the arugula and basil, crack some black pepper over the top, slice, and serve while it's still warm.
Pin This My sister and I used to make this on Friday nights when we were too tired to go out but wanted something that felt special. We'd pour cheap wine, slice the flatbread into messy pieces, and eat it straight off the pan while catching up. It became our ritual, simple food that somehow made the end of the week feel like a celebration.
Make It Your Own
I've tried this with roasted red peppers, sun-dried tomatoes, even leftover grilled zucchini. Once I used a spicy arrabbiata sauce instead of pesto and it was just as good. The flatbread is basically a blank canvas, so trust your instincts and use what you have or what sounds good to you.
What to Serve Alongside
A simple green salad with lemon vinaigrette is all you need, maybe some olives or marinated artichokes on the side if you want to make it feel more like a spread. I've also served this as an appetizer cut into smaller squares, and it disappears before anything else on the table.
Storing and Reheating
Leftovers keep in the fridge for a day or two, though the flatbread won't stay as crisp. I reheat slices in a hot oven or toaster oven to bring back some of the crunch. Microwaving works in a pinch but the texture suffers a little.
- If you're meal prepping, assemble everything but don't bake it until you're ready to eat.
- You can freeze the unbaked flatbreads wrapped tightly and bake them straight from frozen, adding a few extra minutes.
- Fresh arugula and basil should always be added after baking, never before.
Pin This This is the kind of recipe I come back to when I want something satisfying without the fuss. It feels generous and flavorful, and it never lets me down.
Recipe FAQ
- → What type of bread is best for this dish?
Store-bought or homemade flatbreads around 8 x 10 inches work well, providing a sturdy yet crisp base.
- → Can I use a different type of cheese?
Yes, mozzarella is key for meltiness, but adding Parmesan adds depth. You can also experiment with fontina or provolone.
- → Is it possible to prepare this without chicken?
Absolutely, omit the chicken and add roasted vegetables such as zucchini or bell peppers for a vegetarian option.
- → How can I make the pesto at home?
Blend fresh basil leaves with garlic, pine nuts, Parmesan cheese, and olive oil for a traditional pesto.
- → What wine pairs well with this flatbread?
A crisp Pinot Grigio complements the herbal pesto and savory chicken flavors nicely.