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Pesto Chicken Flatbread

Quick and easy flatbread topped with a thick, viscous pesto, grilled chicken, and gooey fresh mozzarella, finished with balsamic glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 slices
Course: Appetizer, Dinner, Lunch
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Flatbread
  • 1 large Pre-made Flatbread or pizza dough
  • 0.5 cup Basil Pesto
  • 1 cup Cooked Chicken Breast chopped or shredded
  • 4 oz Fresh Mozzarella torn into small pieces
  • pinch Red Pepper Flakes optional
For Garnish
  • 0.5 cup Fresh Arugula
  • 2 tbsp Balsamic Glaze

Equipment

  • Baking sheet

Method
 

  1. Prep: Preheat oven to 400°F (200°C). Place flatbread on a baking sheet.
  2. Layer the Sauce: Spread the thick, viscous pesto evenly over the flatbread.
  3. Add Toppings: Sprinkle the chopped chicken and torn fresh mozzarella. Add red pepper flakes if using.
  4. Bake: Bake for 8-12 minutes until the crust is golden and the gooey mozzarella is melted, bubbling, and slightly browned.
  5. Garnish and Serve: Remove from oven. Top with fresh arugula and drizzle generously with balsamic glaze. Slice and serve immediately while the cheese is heavy and gooey.

Notes

Using a pre-made flatbread makes this a quick 20-minute meal. Fresh mozzarella is essential for the best gooey melt. The pesto provides a thick, viscous base. Serve hot for the best gooey texture.