Save My friend Marco dragged me to a tiny wine bar in Bologna one rainy Tuesday, insisting I try their flatbread. The pesto was still bright green, the chicken perfectly seasoned, and I remember thinking: this is what Tuesday night dinner should always taste like.
Last summer I made these for my sister when she was recovering from surgery. She took one bite and actually teared up, saying it was the first thing that actually tasted like life in weeks. Food can do that sometimes.
Ingredients
- Flatbread base: Store-bought works perfectly here, but if you are feeling ambitious, homemade naan or pizza dough elevates this to dinner party territory
- Cooked chicken: Rotisserie chicken is your best friend on busy nights, or poach two breasts ahead of time and keep them in the fridge
- Basil pesto: The jar in your fridge is fine, but fresh made pesto makes this sing. Add more parmesan than you think you need
- Mozzarella and Parmesan: The mozzarella creates that gorgeous cheese pull, while Parmesan adds the salty bite that keeps it from being too mild
- Cherry tomatoes and red onion: The tomatoes get sweet and blistered in the oven, while raw red onion adds a sharp contrast to the rich cheese
- Fresh arugula: This is the secret weapon. Peppery fresh greens over hot cheesy bread creates the most incredible temperature and flavor contrast
Instructions
- Get your oven ready:
- Crank that oven to 220°C and line a baking sheet with parchment. This high heat is what creates those crispy golden edges.
- Build the foundation:
- Spread your pesto generously, then layer on chicken like you are tucking it in for a cozy nap.
- Add the good stuff:
- Scatter both cheeses evenly, then arrange those cherry tomato halves and onion slices like they belong there.
- Watch the magic happen:
- Bake 12 to 15 minutes until cheese bubbles and edges turn golden. That smell filling your kitchen? That is dinner calling your name.
- The finishing touch:
- Let it cool just a couple minutes, then scatter fresh arugula and basil on top. The heat slightly wilts the greens and suddenly this is restaurant food.
Save My roommate in college used to make these on Sunday nights while we studied for finals. The smell would drift down the hall, and suddenly our apartment was the most popular place in the building. Some nights, good food and good company are exactly what you need.
Make It Your Own
Sun-dried tomato pesto creates this gorgeous deep red version that feels entirely new. Or swap mozzarella for goat cheese if you want something tangier and more sophisticated.
Pairing Made Simple
A crisp Pinot Grigio cuts through the richness beautifully. For non-drinkers, sparkling water with a squeeze of lemon brings the same bright contrast.
Timing Is Everything
You can prep everything in the morning. Keep the chicken sliced, vegetables chopped, and even assemble the flatbreads. Just do not bake them until you are ready to eat.
- Wrap unbaked flatbreads tightly and refrigerate up to 6 hours
- Leftovers reheat surprisingly well at 180°C for about 5 minutes
- The arugula always goes on after reheating, never before
Save Sometimes the simplest recipes become the ones you make on repeat forever. This flatbread has earned its permanent spot in my weeknight rotation, and I suspect it will find its way into yours too.
Recipe FAQ
- → Can I use homemade pesto for the flatbread?
Yes, homemade basil pesto works wonderfully and adds a fresh, aromatic flavor that enhances the flatbread.
- → What type of cheese is best for melting on this dish?
Mozzarella melts smoothly and creates a creamy texture, complemented by Parmesan for added depth and a slight sharpness.
- → How can I make this dish vegetarian?
Simply omit the chicken and consider adding roasted vegetables like zucchini or bell peppers for a satisfying vegetarian alternative.
- → What is the recommended baking temperature and time?
Bake at 220°C (425°F) for 12–15 minutes or until the cheese is melted, bubbly, and the flatbread edges turn golden brown.
- → Are there any suggested beverages to pair with this flatbread?
A crisp Pinot Grigio or sparkling water with lemon pairs well, balancing the savory flavors and fresh toppings.
- → Can I prepare this flatbread ahead of time?
You can slice and roast chicken in advance and assemble just before baking to keep ingredients fresh and flavors vibrant.