Pesto Chicken Flatbread Pizza
Crisp flatbread is layered with basil pesto, tender seasoned chicken, juicy tomatoes, melted mozzarella, and Parmesan for a quick weeknight pizza.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Oven
Ingredients
- 2 flatbreads
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup basil pesto
- 1.5 cups shredded mozzarella cheese
- 2 roma tomatoes
- 0.25 cup grated parmesan cheese
Cooking instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. (about 5 min) — 425°F
- Pat the chicken dry and cut it into bite-size pieces. Toss with olive oil, garlic powder, salt, and pepper. (about 5 min)
- Heat a skillet over medium heat. Cook the chicken for 6 to 8 minutes, stirring occasionally, until browned and the thickest pieces reach 165°F. Set aside. (about 8 min) — 165°F
- Place the flatbreads on the prepared baking sheet. Spread pesto evenly over each, leaving a 1/2-inch border. Top with the cooked chicken, mozzarella, thinly sliced tomatoes, and Parmesan. (about 4 min)
- Bake for 8 to 10 minutes, until the edges are crisp and the cheese is melted and bubbling. Rest for 2 minutes, then slice and serve. (about 10 min) — 425°F