Pesto Chicken Flatbread Toppings (Printable Version)

Italian-inspired flatbread topped with pesto, chicken, mozzarella, and fresh vegetables for an easy, tasty dish.

# What You'll Need:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (approximately 8 x 10 inches each)

→ Chicken

02 - 2 small boneless, skinless chicken breasts (about 10.5 oz), cooked and sliced

→ Pesto

03 - 1/3 cup basil pesto (store-bought or homemade)

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (approximately 5.3 oz)
05 - 1/4 cup grated Parmesan cheese (about 0.9 oz)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves
09 - Fresh basil leaves (optional)
10 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place flatbreads on prepared baking sheet and spread pesto evenly over each, leaving a small border.
03 - Distribute cooked sliced chicken evenly over pesto, then sprinkle mozzarella and Parmesan cheeses on top.
04 - Scatter cherry tomato halves and red onion slices over cheese layer.
05 - Bake for 12 to 15 minutes until cheese is melted, bubbly, and edges are golden brown.
06 - Remove from oven; cool for 2 to 3 minutes. Garnish with fresh arugula, basil leaves, and black pepper. Slice and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering delivery, and tastes like you actually planned ahead.
  • The pesto stays bright and aromatic because the fresh arugula goes on after baking, keeping everything alive.
  • You can build it with whatever's in your fridge—leftover rotisserie chicken, grilled vegetables, different cheeses—and it always works.
02 -
  • Don't bake the arugula with everything else—it turns bitter and loses its peppery character. The raw leaves on top, added after baking, are what make this taste spring-like instead of heavy.
  • If your pesto separates or looks oily in the jar, stir it before spreading. A little olive oil pooling on top is normal and actually adds flavor.
  • The flatbread thickness matters more than the size. Thin flatbread crisps at the edges while staying chewy in the middle. Thick flatbread needs an extra 3-4 minutes in the oven.
03 -
  • If you're cooking for a crowd, assemble multiple flatbreads and bake them together on two sheets—they take the same time and your oven can handle it.
  • Slice your toppings thin and evenly so the baking happens uniformly. A few minutes of knife work here saves you from some parts being raw and others overcooked.
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