Save I was rummaging through the fridge on a Tuesday night, staring at leftover chicken and a half-empty jar of pesto, when this flatbread came together almost by accident. The oven was already hot from something else, and I had two flatbreads sitting on the counter that needed using. I spread the pesto without measuring, tossed on the chicken, and watched it turn golden and bubbly in less time than it would take to order pizza. That first bite—warm, herby, with the arugula adding a peppery snap—made me realize I'd stumbled onto something I'd make again and again.
I made this for a friend who showed up unexpectedly one evening, and she stood in the kitchen watching me assemble it, convinced I was secretly ordering takeout. When I pulled it out of the oven, bubbly and fragrant, she laughed and said it smelled better than any restaurant. We ate it straight off the baking sheet, still too hot, pulling apart slices and talking until the pan was empty. It became our unofficial tradition whenever she visits—no planning, just pesto, chicken, and whatever's in the crisper drawer.
Ingredients
- Flatbread Base: Store-bought flatbreads are lifesavers here, but if you have naan or even pita, they work beautifully too.
- Chicken: Rotisserie chicken is your best shortcut—shred or slice it and you're done in seconds.
- Pesto: A good jarred pesto is perfectly fine, but if you make your own, the flavor jumps to another level entirely.
- Mozzarella Cheese: Shred it yourself from a block if you can; pre-shredded melts fine but fresh mozzarella gets that perfect stretch.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty finish that the shaker stuff just can't match.
- Cherry Tomatoes: Halving them releases their juice as they roast, which soaks into the flatbread in the best way.
- Red Onion: Slice it as thin as you can—it softens in the oven and loses its sharp bite.
- Arugula: Add this after baking so it stays fresh and peppery, not wilted and sad.
- Basil Leaves: A handful of torn fresh basil on top makes it look and taste like you tried much harder than you did.
- Black Pepper: A few grinds right before serving wakes up all the other flavors.
Instructions
- Preheat and Prep:
- Get your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This step takes two minutes and saves you from scrubbing later.
- Spread the Pesto:
- Lay the flatbreads on the sheet and spread pesto generously over each one, leaving a little border around the edges. Don't be shy—the pesto is the soul of this dish.
- Add the Chicken:
- Scatter your cooked chicken slices evenly over the pesto layer. If you're using rotisserie chicken, just pull it apart with your hands—no knife needed.
- Pile On the Cheese:
- Sprinkle mozzarella and Parmesan over the chicken, covering it completely. The cheese will bubble and brown in the oven, creating those irresistible crispy edges.
- Top with Vegetables:
- Dot the surface with cherry tomato halves and thin red onion slices. They'll roast and soften, adding sweetness and color.
- Bake Until Golden:
- Slide the baking sheet into the oven and bake for 12 to 15 minutes, until the cheese is melted and bubbly and the flatbread edges turn golden brown. Your kitchen will smell amazing.
- Finish and Serve:
- Let it cool for two or three minutes, then top with fresh arugula, basil leaves, and a grind of black pepper. Slice it up and serve while it's still warm.
Save One Saturday afternoon, I made this for a small gathering and set it out on a wooden board in the middle of the table. People kept pulling slices, then coming back for more, and someone said it tasted like something you'd order at a wine bar. I didn't tell them it took me less than half an hour and cost almost nothing to make. Sometimes the simplest things feel the most special, especially when you share them.
Make It Your Own
If you want to skip the chicken, roasted zucchini, bell peppers, or even artichoke hearts make this just as satisfying. Sun-dried tomato pesto swaps in beautifully if you want a deeper, slightly tangy flavor. I've also used goat cheese in place of mozzarella when I wanted something a little sharper and creamier. The beauty of this flatbread is that it bends to whatever you have on hand without losing its charm.
Pairing Suggestions
A crisp, cold Pinot Grigio is perfect alongside this—something light that won't compete with the pesto. If you're not drinking wine, sparkling water with a squeeze of lemon keeps things refreshing. I've also served this with a simple green salad dressed in olive oil and lemon juice, which balances the richness of the cheese. It works just as well as a quick weeknight dinner as it does at a casual get-together.
Storage and Leftovers
Leftovers keep in the fridge for up to two days in an airtight container, though the flatbread softens a bit as it sits. I reheat slices in a hot oven or toaster oven to crisp them back up—microwaving makes them chewy. If you want to prep ahead, you can assemble the flatbreads up to the point of baking, cover them tightly, and refrigerate for a few hours. Just add a minute or two to the baking time if you're starting from cold.
- Always store the arugula separately and add it fresh when you reheat.
- You can freeze unbaked assembled flatbreads for up to a month—bake straight from frozen, adding five extra minutes.
- Leftover pesto keeps for a week in the fridge and works on pasta, sandwiches, or scrambled eggs.
Save This flatbread has become one of those recipes I reach for without thinking, the kind that feels like a small win every time. I hope it does the same for you.
Recipe FAQs
- → What type of flatbread works best?
Store-bought or homemade flatbreads about 8x10 inches work well for even cooking and easy handling.
- → Can I substitute chicken for a vegetarian alternative?
Yes, simply omit the chicken and add roasted vegetables like zucchini or bell peppers for a flavorful twist.
- → How do I make the pesto if using homemade?
Blend fresh basil, pine nuts, garlic, olive oil, Parmesan cheese, and salt until smooth for a classic basil pesto.
- → What's the best way to ensure the cheese melts evenly?
Distribute shredded mozzarella and grated Parmesan evenly over the top before baking to achieve a bubbly, golden melt.
- → Can this be prepared ahead of time?
You can assemble the flatbreads in advance, then bake just before serving to maintain freshness and optimal texture.