This flatbread recipe includes fresh basil pesto (or store bought if you prefer), chicken and a combination of cheeses. It’s the ultimate weeknight dinner or appetitzer and is complete within 15 minutes!
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My sister came to visit a few weeks ago and we made homemade pesto. WOW. I have an aerogarden so we harvested fresh basil for our pesto. We also used this amazing olive oil that she got in Napa Valley. It was a score!
I could eat pesto on EVERYTHING. I love the taste, the pine nuts, the subtle hints of cheese. My mouth is currently watering just thinking about it..
I used a food processor to create the pesto. Easy and quick cleanup.
Using store bought Naan is my new favorite shortcut for making flatbreads. How have I not discovered this until now!?
The combination of fresh parmesan and goat cheese crumbles is exquisite. Can’t wait to hear what you guys think!
Chicken Pesto Flatbreads
Ingredients
Pesto Chicken Flatbreads
- 4 naan flatbreads (preferably garlic)
- 1/2 cup pesto (fresh or storebought)
- 1 cup rotisserie chicken, diced or shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup goat cheese crumbles
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts, toasted
Fresh Basil Pesto:
- 2 cups fresh basil leaves (no stems)
- 3 tbsp pine nuts (or walnuts)
- 2 large cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
Instructions
Pesto Chicken Flatbreads:
- Preheat oven to broil.
- Arrange flatbreads on baking sheet, bottom side up.
- Broil until lightly toasted. Remove from oven and flip over. Broil again until lightly toasted. Remove from oven.
- Top each flatbread with 1-2 tbsp of pesto (to taste). Sprinkle diced chicken, goat cheese and pine nuts over the flatbreads. Top with mozzarella cheese. Finally, sprinkle with grated parmesan.
- Place in oven and broil until cheese is melted.
Fresh Basil Pesto:
- Blend together basil, pine nuts and garlic. Slowly stream in olive oil with food processor going. Then add cheese.
