Chicken Pesto Flatbread

Ready in less than 20 minutes, this chicken pesto flatbread is super easy to make. Perfect for a weeknight dinner when strapped for time!
Here’s why I love this recipe:

• 10 minutes of cook time and less than 10 minutes of prep! (if your garlic is pre-roasted or you skip the garlic).
• Kid-friendly and perfect for baby-led weaning.
• Only 6 ingredients needed!
• Deliciously satisfying.
• Packed with protein, fat, and fiber (all three macronutrients!).
• Can easily half the recipe for one individual pizza or double it for the whole family!
• You can get your kids involved with helping to assemble the pizzas.
• Perfect for weeknight dinner or as an appetizer for a party!

Ingredients You’ll Need

Notes on Ingredients

flatbread: I like using naan bread for flatbread recipes. Naan is a leavened flatbread that originated in Western and Southeast Asia. You could also use pita bread, tortillas, or other flatbreads. 

pesto: I use store-bought basil pesto to save on time but you could make your own pesto if you’re feeling ambitious or use up some pesto that you’ve stored in the freezer!

tomatoes: I used tomatoes on the vine but beefsteak tomatoes would also work well. 

mozzarella: I used a block of mozzarella that I could slice for the pizza but shredded mozzarella would also work just fine

garlic: This ingredient isn’t necessary, especially if you’re strapped for time, but if you have the time to roast a head of garlic, it can really level up your pizza!

chicken: You can use any type of chicken – just cut it into small pieces or shred it. Leftover chicken works well if you’re looking to repurpose leftovers! I used shredded chicken from a rotisserie chicken for this recipe.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Pizza stone

or baking sheet

How to Make Chicken Pesto Flatbread

1. Preheat your oven.

Place pizza stone (if using) on the lowest rack in the oven and preheat your oven to 425 degrees F. 

2. Start with the base of the flatbread.

Spread roasted garlic and then pesto onto flatbreads so that the entire flatbreads are covered.

3. Add your toppings.

Evenly distribute chicken, tomatoes, and mozzarellas onto flatbreads.

4. Bake your flatbreads.

Transfer assembled flatbreads to the pizza stone, if using. Or place assembled flatbreads onto a baking sheet and place sheet in oven. Bake until flatbreads are crispy and cheese is bubbling, about 8-12 minutes.

5. Serve hot, and garnish with basil, if desired.

Garnish flatbreads with fresh basil, if desired. Slice your flatbreads using a sharp knife or pizza cutter and serve warm.

EXPERT TIPS

Make sure to place your cold pizza stone in the oven before preheating your oven. Placing a cold pizza stone in a hot oven can cause the stone to crack.

Naan is slightly leavened so it will taste like a medium pizza crust. If you’re using a thin flatbread or tortilla, you will need to adjust your cooking time.

TIME SAVING TIPS

1. Use store-bought pesto or pesto you’ve been storing in your freezer (make sure to defrost ahead of time).
2. Use pre-cooked chicken like a rotisserie chicken.
3. Use shredded mozzarella so you don’t have to slice the cheese. 
4. Sliced tomatoes would work just as well as diced.
5. Skip the roasted garlic or roast garlic ahead of time. Did you know you can freeze roasted garlic for up to three months?
6. Pre-assemble the pizzas and store in the refrigerator.

Flatbread FAQs

How do you heat a flatbread?

If making a flatbread pizza, you’ll want to bake the flatbread at 425 degrees F until crispy, about 8-12 minutes.

Do flatbreads have sauce?

Yes! Flatbreads have sauce just like pizza. You can use tomato sauce, BBQ sauce, pesto, or simply olive oil and garlic.

Is flatbread the same as pita?

Flatbreads are often unleavened whereas pitas are usually slightly leavened. 

How do you reheat a flatbread pizza?

To reheat flatbread, bake at 350 degrees for about 10 minutes.

Recipe Variations

• If making vegetarian version, you can substitute chicken with white beans, jackfruit, or seitan.
• If making a vegan version, you can use a non-dairy cheese alternative.
• Instead of whole-wheat naan, you can use plain naan or garlic naan, or you can use pita bread, tortilla, or other flatbread products.
• You can add more veggies if desired like diced onion, bell pepper, or mushrooms.
• For a gluten-free flatbread, use a gluten-free flatbread or pizza round or gluten-free flatbread mix.
• Use my garlic scape pesto recipe instead of basil pesto.
• Drizzle balsamic glaze over top for a delicious addition.

Storage and Preparation

Leftover flatbread pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat leftover flatbread, bake at 350 degrees F for about 10 minutes.

You can also store leftover flatbread in the freezer for up to three months. Wrap slices individually in plastic wrap and then store in freezer container or freeze slices first on a sheet pan and then transfer to a freezer bag.

You can also freeze assembled flatbreads to cook later. Freeze first on a sheet pan for toppings to set and then transfer to a freezer bag. Assembled pizzas will keep up to two months. 

To reheat frozen pizza, bake at 275 degrees for 20-30 minutes.

Recipes That Pair Well

Summer Peach Corn Salad

Charred Asparagus Salad

3 Pantry-Friendly Salad Recipes

Spiced Roasted Butternut Squash Soup

Instant Pot Cream of Mushroom Soup

Vegan Turmeric Pumpkin Soup

Slow Cooker Potato Leek Soup

For more flatbread and pizza inspiration, check out my other recipes below!

Grilled Hemp Pesto Peach Flatbread

Butternut Squash and Brussels Sprouts Naan Pizza

Buffalo Cauliflower Pizza

White Clam and Kale Pizza

Spring Vegetable Pizza

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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