Pin this I grabbed a jar of pesto from the fridge one Wednesday night, stared at leftover chicken, and thought why not just throw it all on flatbread. No grand plan, no recipe pulled from a book—just hunger and a hunch that basil, cheese, and heat would sort themselves out. Fifteen minutes later, I was pulling golden, bubbling flatbreads from the oven, the smell so good my neighbor texted asking what I was cooking. That night, this became my go-to when I want something that tastes like effort but requires almost none.
The first time I made this for friends, I panicked because I had nothing planned and they were twenty minutes away. I spread pesto like I was painting a wall, tossed on chicken I'd grilled the day before, and hoped the cheese would hide my lack of a real plan. When I sliced it up and passed it around, one friend asked if I'd been holding out on them with secret cooking skills. I just smiled and let the flatbread do the talking.
Ingredients
- Flatbreads: Store-bought works beautifully here and saves you from wrestling with dough, though homemade adds a nice touch if you have time.
- Chicken breasts: I usually cook these ahead or grab a rotisserie bird and shred the meat—either way, keep it simple and let the pesto season it.
- Basil pesto: This is your flavor engine, so use a good jarred one or make your own if you have fresh basil begging to be used.
- Mozzarella and Parmesan: Mozzarella melts into gooey perfection while Parmesan brings that salty, nutty punch you didn't know you needed.
- Cherry tomatoes: Halved and roasted, they burst into little pockets of sweetness that cut through the richness.
- Red onion: Thinly sliced and slightly charred, it adds a bite that keeps things interesting.
- Arugula and basil: Fresh greens on top make it feel alive and keep it from being just cheese and bread.
Instructions
- Preheat and prep:
- Set your oven to 220°C and line a baking sheet with parchment so nothing sticks. This step is easy to forget but saves you scraping later.
- Spread the pesto:
- Lay your flatbreads out and slather them with pesto, leaving a little border so it doesn't burn on the edges. Be generous—this is where the flavor lives.
- Layer the chicken:
- Scatter your cooked, sliced chicken evenly over the pesto. It doesn't have to be perfect, just spread out enough that every bite gets some.
- Add the cheese:
- Sprinkle mozzarella and Parmesan over everything, making sure it covers the chicken. The cheese will melt down and glue it all together.
- Top with vegetables:
- Toss on the cherry tomato halves and red onion slices. They'll soften and sweeten in the oven.
- Bake until golden:
- Slide the sheet into the oven and bake for 12 to 15 minutes, watching for bubbling cheese and crispy edges. Your kitchen will smell incredible.
- Finish with greens:
- Let the flatbreads cool for a couple minutes, then pile on fresh arugula, basil, and a crack of black pepper. Slice and serve while it's still warm.
Pin this One Saturday afternoon, I made these for a casual lunch and everyone stood around the counter eating straight from the baking sheet, talking and laughing with greasy fingers. No one sat down, no one used a plate, and somehow that made it even better. Food that makes people forget formality and just enjoy the moment—that's when you know you've made something right.
Variations You Can Try
If you want to skip the meat, pile on roasted zucchini, bell peppers, or even mushrooms for a vegetarian version that's just as satisfying. I've also swapped basil pesto for sun-dried tomato pesto when I'm craving something deeper and a little tangy. Sometimes I'll add a drizzle of balsamic glaze at the end, and it turns the whole thing into something that feels fancier than it really is.
What to Serve Alongside
A simple green salad with lemon vinaigrette is all you need to balance the richness, or just keep it casual with some olives and a cold glass of Pinot Grigio. I've served this with nothing but sparkling water and lemon wedges on hot summer nights, and it felt just right. Don't overthink it—this flatbread is the star, everything else is just there to keep it company.
How to Make It Your Own
This recipe is forgiving and practically begs you to improvise based on what's in your fridge. Swap the chicken for shrimp, use goat cheese instead of mozzarella, or throw on some caramelized onions if you have them hanging around. I've made this dozens of times and it's never been exactly the same twice, and that's the beauty of it.
- Try spicy Calabrian chili paste mixed into the pesto for a kick.
- Use naan bread instead of flatbread if that's what you have on hand.
- Top with a handful of toasted pine nuts for extra crunch and richness.
Pin this This flatbread has gotten me through last-minute dinners, lazy weekends, and nights when I just wanted something that tasted good without a lot of fuss. I hope it does the same for you.
Recipe FAQs
- → What type of flatbread works best?
Store-bought or homemade flatbreads about 8 x 10 inches are ideal for even baking and crispiness.
- → Can I use a different cheese?
Mozzarella provides melt and creaminess, while Parmesan adds a savory note. Provolone or fontina can be good alternatives.
- → Is pesto homemade or store-bought better?
Both options work well. Homemade pesto offers fresher flavor, but good-quality store-bought pesto saves time.
- → How can I make a vegetarian version?
Simply omit the chicken and add roasted vegetables like zucchini or bell peppers for hearty toppings.
- → What herbs enhance this dish?
Fresh basil leaves and arugula add peppery and aromatic brightness that complements the rich cheese and pesto.
- → What is the recommended oven temperature?
Bake at 220°C (425°F) for 12–15 minutes until the cheese is bubbly and edges are golden.