Ingredients
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2 flatbreads or naan (any sturdy flatbread works)
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1 cup cooked roasted chicken, shredded
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1/3 cup basil pesto (jarred or homemade)
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1 cup shredded mozzarella cheese
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1/2 cup cherry tomatoes, halved
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1–2 tsp olive oil
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Salt and pepper, to taste
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Optional: fresh basil leaves & balsamic glaze for finishing
Instructions
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Preheat Oven
Preheat to 400°F (200°C). -
Roast Tomatoes
Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10–12 minutes until skins wrinkle and caramelize. -
Assemble Flatbreads
Spread pesto evenly over each flatbread, leaving a small border. Top with shredded chicken, then mozzarella. Arrange roasted tomatoes on top. -
Bake
Place flatbreads on a baking sheet or directly on the oven rack/pizza stone. Bake 8–10 minutes until cheese is melted, bubbly, and edges are crisp. -
Finish & Serve
Remove from oven, sprinkle with torn fresh basil, and drizzle with balsamic glaze if using. Slice and serve immediately.
Notes
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Roast tomatoes to reduce moisture and prevent soggy flatbreads.
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For extra-crispy bases, bake directly on a preheated pizza stone or oven rack.
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Pat fresh mozzarella dry before baking to avoid extra water.
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Flatbreads can be prepared ahead—assemble just before baking.