Save I stumbled onto this flatbread on a Wednesday night when the fridge was half-empty and I had leftover pesto from Sunday pasta. I spread it over a flatbread, tossed on some chicken, and baked it without much thought. The smell that filled the kitchen—garlic, basil, toasted cheese—made my partner wander in asking what I was making for a dinner party. It was just us, no party, but it tasted like one.
The first time I made this for friends, I doubled the recipe and let everyone build their own. One person loaded theirs with extra onions, another skipped the arugula entirely. We stood around the counter eating straight off the baking sheet, and nobody minded the informality. It became the kind of meal that starts conversations, not because its fancy, but because its easy to share.
Ingredients
- Flatbread: I use store-bought naan or pocketless pita when Im in a rush, homemade if Ive got dough resting in the fridge.
- Chicken: Rotisserie chicken is the move here, shred it with your hands and save yourself the stove time.
- Pesto: Homemade is gorgeous, but a good jarred pesto from the cold section works just as well if you add a squeeze of lemon.
- Mozzarella: Shred it yourself if you can, the pre-shredded stuff has anti-caking agents that keep it from melting quite as smoothly.
- Parmesan: A little goes a long way, grate it fresh for the best flavor and that nutty, salty punch.
- Cherry tomatoes: Halve them so they release their juices and caramelize at the edges, it makes all the difference.
- Red onion: Slice it thin, really thin, so it softens in the oven without overpowering the pesto.
- Arugula: Add it after baking so it stays crisp and peppery, wilted arugula loses its bite.
Instructions
- Preheat and prep:
- Set your oven to 220°C and line a baking sheet with parchment. This keeps the bottom from sticking and makes cleanup a breeze.
- Spread the pesto:
- Use the back of a spoon to spread it evenly, leaving a narrow border so the edges can crisp up. Dont be shy, you want to taste it in every bite.
- Layer the chicken:
- Scatter the sliced or shredded chicken across the pesto. Even distribution means every slice gets protein.
- Add the cheese:
- Sprinkle mozzarella first, then Parmesan on top. The Parmesan will brown slightly and add a toasty, nutty flavor.
- Top with vegetables:
- Arrange the tomatoes and onion slices over the cheese. Theyll soften and sweeten as they bake.
- Bake until bubbly:
- Slide it into the oven for 12 to 15 minutes, watching for golden edges and melted cheese. The kitchen will smell incredible.
- Finish fresh:
- Let it cool for a couple of minutes, then pile on the arugula and basil. A crack of black pepper ties it all together.
Save I once brought this to a potluck, sliced into squares and stacked in a basket. People kept asking for the recipe, and I realized it wasnt complicated at all. Sometimes the best dishes are the ones that dont try too hard, they just taste like home.
Shortcuts and Swaps
If you dont have chicken, this works beautifully with roasted zucchini, bell peppers, or even chickpeas. I've made a vegetarian version with sun-dried tomato pesto and it disappeared just as fast. You can also use any flatbread you like, lavash, naan, or even a thin pizza crust.
What to Serve Alongside
A simple green salad with lemon vinaigrette balances the richness of the cheese. I also like serving this with a chilled Pinot Grigio or sparkling water with a twist of lemon. If youre feeding a crowd, roasted garlic hummus and vegetable sticks make great starters.
Storage and Reheating
Leftovers keep in the fridge for up to three days, wrapped tightly in foil. Reheat in a skillet over medium heat to crisp up the bottom, the microwave makes it soggy. You can also freeze baked flatbreads before adding the arugula, then reheat straight from frozen at 200°C for about 10 minutes.
- Always store the arugula separately so it doesnt wilt.
- If the flatbread feels dry after reheating, drizzle a tiny bit of olive oil over the top.
- Day-old flatbread makes an excellent cold lunch, no reheating required.
Save This flatbread has earned a permanent spot in my weekly rotation, not because its fancy, but because it works. It turns simple ingredients into something worth sitting down for.
Recipe FAQ
- → Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto adds a fresh, vibrant flavor, but store-bought pesto works well for convenience.
- → What’s the best way to cook the chicken?
Grill, bake, or pan-sear boneless chicken breasts until cooked through, then slice thinly to layer over the flatbread.
- → How can I make a vegetarian version?
Simply omit the chicken and add roasted vegetables like zucchini or bell peppers for a satisfying alternative.
- → What cheese complements the flatbread best?
Mozzarella creates a creamy, melty layer, while Parmesan adds a sharp, nutty finish.
- → Can this be prepared ahead of time?
You can assemble the flatbreads and refrigerate them for a few hours, then bake just before serving to maintain freshness.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or sparkling water with lemon pairs nicely with the flavors and freshness.