Description
This Chicken Pesto Pizza recipe features crispy flatbread or naan topped with savory basil pesto, tender cooked chicken, and gooey mozzarella cheese, baked to golden perfection. It’s a quick and easy meal perfect for a delicious homemade pizza night.
Ingredients
Scale
Pizzas
- 2 flatbreads or naan rounds
- 1 cup cooked chicken breast, sliced or shredded
- 1/2 cup basil pesto
- 1 1/2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt & pepper, to taste
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Place the flatbreads or naan rounds on a baking sheet and brush the tops lightly with olive oil to ensure a crispy crust.
- Spread pesto: Using a spoon or knife, spread a generous layer of basil pesto evenly over each flatbread, covering the surface to provide a flavorful base.
- Add cheese: Sprinkle shredded mozzarella cheese evenly on top of the pesto layers to create a melty, cheesy texture when baked.
- Top with chicken: Distribute the cooked chicken breast pieces across the pizzas, ensuring each bite will have some protein.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the cheese has melted fully and the flatbread crust turns golden brown and crispy.
- Serve: Remove the pizzas from the oven, let them cool slightly for a few minutes, then slice and serve warm for best taste and texture.
Notes
- For a crispier crust, you can pre-bake the flatbreads for 3-4 minutes before adding toppings.
- Use leftover or rotisserie chicken to save prep time.
- Feel free to add veggies like cherry tomatoes or spinach for extra flavor and nutrition.
- Adjust salt and pepper based on the saltiness of your pesto.
- To make smaller servings, slice each pizza into halves or quarters.
