Italian flatbread topped with basil pesto, chicken, mozzarella, and fresh vegetables for an easy, tasty dish.
# What You Need:
→ Flatbread Base
01 - 2 large store-bought or homemade flatbreads (about 8 x 10 inches each)
→ Chicken
02 - 2 small boneless, skinless chicken breasts (about 10.6 oz), cooked and sliced
→ Pesto
03 - 1/3 cup basil pesto (store-bought or homemade)
→ Cheese
04 - 1 1/2 cups shredded mozzarella cheese (about 5.3 oz)
05 - 1/4 cup grated Parmesan cheese (about 0.9 oz)
→ Vegetables & Toppings
06 - 1/2 cup cherry tomatoes, halved (about 2.6 oz)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (about 0.35 oz)
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste
# How-to Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place flatbreads onto the prepared baking sheet and spread a generous layer of pesto over each, leaving a small border around the edges.
03 - Distribute the sliced, cooked chicken evenly over the pesto layer on each flatbread.
04 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the chicken.
05 - Top with halved cherry tomatoes and thin red onion slices evenly across each flatbread.
06 - Bake for 12 to 15 minutes, or until cheese is melted and bubbly, and flatbread edges turn golden brown.
07 - Remove from oven and let rest 2 to 3 minutes. Garnish with fresh arugula, basil leaves, and freshly ground black pepper. Slice and serve immediately.
