Save I threw this together on a Tuesday night when I had leftover rotisserie chicken and a jar of pesto staring at me from the fridge. The flatbreads crisped up in the oven while I chopped tomatoes, and the smell of melting mozzarella mixed with basil made the whole kitchen feel like a tiny Italian bistro. My partner wandered in halfway through and asked if we were having guests. It was just us, but it felt special anyway. Thats the thing about this flatbread—it tastes impressive but comes together faster than ordering delivery.
I made this for a friend who showed up unannounced one evening, hungry and tired from a long drive. We sat on the floor with paper towels as napkins, pulling apart warm slices while she told me about her week. She said it tasted like the kind of thing youd order at a wine bar, which made me laugh because Id barely measured anything. That night it became my go-to for when I want something that feels thoughtful but doesnt require me to follow a recipe too closely.
Ingredients
- Flatbreads: Store-bought works beautifully here, but if you have naan or pita on hand, those crisp up just as nicely in the oven.
- Cooked chicken: Rotisserie chicken is your best friend for this—shred or slice it thin so it gets coated in pesto and nestles under the cheese.
- Basil pesto: The heart of the whole dish, whether you make it yourself or grab a jar from the shelf, just make sure its one you actually like eating straight.
- Mozzarella and Parmesan: Mozzarella melts into gooey pools, while Parmesan adds a salty sharpness that keeps things interesting.
- Cherry tomatoes: Halve them so they release a little juice as they bake, creating pockets of sweetness against the rich pesto.
- Red onion: Slice it thin—really thin—so it softens in the oven without overpowering the other flavors.
- Arugula: Add this after baking for a peppery bite and a pop of green that makes the whole thing look alive.
Instructions
- Prep your oven and pan:
- Preheat to 220°C and line a baking sheet with parchment so nothing sticks. This also makes cleanup ridiculously easy.
- Spread the pesto:
- Use the back of a spoon to spread it evenly, leaving a little border so the edges crisp up without burning.
- Layer the chicken:
- Distribute it evenly so every bite gets some protein. Dont pile it all in the center or youll end up with sad, bare corners.
- Add the cheese:
- Sprinkle mozzarella first, then dust with Parmesan for that golden, slightly salty crust.
- Top with vegetables:
- Scatter tomatoes and onion across the surface. They soften and caramelize just enough to add texture without getting mushy.
- Bake until bubbly:
- Slide it into the oven for 12 to 15 minutes, watching for the cheese to bubble and the edges to turn golden brown.
- Finish with greens:
- Let it cool for a couple minutes, then pile on the arugula and basil. The residual heat will wilt them slightly, releasing their aroma.
- Slice and serve:
- Use a sharp knife or pizza cutter to divide it into pieces. Serve it warm, right from the pan if youre feeling casual.
Save One Saturday afternoon, I made a double batch of these for a last-minute get-together and set them out on a wooden board with no real fanfare. People kept circling back for more, and someone asked if Id taken a cooking class recently. I hadnt—I just knew this recipe worked, and that sometimes the simplest things are what people remember most.
Making It Your Own
This flatbread is forgiving, so if you want to swap out the chicken for roasted zucchini or bell peppers, go for it. Ive also tried it with sun-dried tomato pesto when I wanted something a little smokier and less herbaceous. If youre avoiding nuts, look for a nut-free pesto or make your own with sunflower seeds. The base stays the same, but the personality shifts depending on what you add.
Pairing and Serving
I usually serve this with a simple arugula salad dressed in lemon and olive oil, or just a handful of mixed greens on the side. If youre drinking wine, a crisp Pinot Grigio cuts through the richness of the cheese and pesto. For a non-alcoholic option, sparkling water with a squeeze of lemon feels light and refreshing. It works just as well for a casual weeknight dinner as it does for a laid-back gathering with friends.
Storage and Reheating
Leftovers keep in the fridge for up to two days, wrapped tightly in foil or stored in an airtight container. Reheat in a 180°C oven for about 8 minutes to bring back the crispness—microwaving will make it soggy. Ive also eaten it cold straight from the fridge as a quick lunch, and while its not quite the same, its still satisfying.
- Let the flatbread cool completely before storing to avoid condensation that makes it limp.
- If youre meal prepping, assemble the flatbreads but hold off on baking until youre ready to eat.
- Freeze unbaked flatbreads for up to a month, then bake from frozen, adding a few extra minutes to the timer.
Save This flatbread has become one of those recipes I reach for when I want something that feels like a treat but doesnt ask too much of me. Its the kind of meal that makes you look forward to being in the kitchen, even on the busiest nights.
Recipe FAQ Section
- → Can I use store-bought pesto?
Yes, store-bought basil pesto works well and saves time while keeping fresh flavors.
- → What alternative toppings work on this flatbread?
Roasted vegetables like zucchini or bell peppers add great flavor, especially for a vegetarian option.
- → How do I ensure the flatbread stays crispy?
Bake on a lined baking sheet at high temperature and avoid overloading with toppings to keep crisp edges.
- → Can I prepare this ahead of time?
Ingredients like cooked chicken and pesto can be prepped earlier, but assemble and bake just before serving for best texture.
- → What wine pairs well with this flatbread?
A crisp Pinot Grigio complements the herbaceous pesto and savory chicken flavors nicely.