Grilled Pesto Chicken Flatbread (Print Version)
Golden flatbread with pesto, grilled chicken, mozzarella, and basil for fresh, quick Italian-inspired flavors.
# Ingredients:
→ Flatbread Base
01 -
2 large flatbreads, store-bought or homemade (approximately 23 x 13 cm each)
→ Chicken
02 -
2 boneless, skinless chicken breasts (about 300 g)
03 -
1 tablespoon olive oil
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon freshly ground black pepper
06 -
0.25 teaspoon garlic powder
→ Toppings
07 -
120 ml basil pesto (store-bought or homemade)
08 -
150 g shredded mozzarella cheese
09 -
80 g cherry tomatoes, halved (optional)
10 -
2 tablespoons grated Parmesan cheese
11 -
Fresh basil leaves, for garnish
# Steps:
01 -
Set grill or grill pan to medium-high heat.
02 -
Brush chicken breasts evenly with olive oil and sprinkle with salt, black pepper, and garlic powder on both sides.
03 -
Grill chicken for 5 to 6 minutes per side, or until fully cooked and internal temperature reaches 74°C. Transfer to a board and allow to rest for 5 minutes.
04 -
Slice the rested chicken breasts thinly across the grain.
05 -
Heat oven to 220°C.
06 -
Arrange flatbreads on a baking sheet and spread each evenly with basil pesto.
07 -
Top the flatbreads with sliced grilled chicken, shredded mozzarella, and, if desired, halved cherry tomatoes.
08 -
Sprinkle grated Parmesan cheese over the toppings.
09 -
Bake in the preheated oven for 8 to 10 minutes, or until cheese is melted, bubbling, and edges are crisp.
10 -
Remove from oven, adorn with fresh basil leaves, slice, and serve warm.
# Notes:
01 -
For a vegetarian alternative, replace grilled chicken with seasonal grilled vegetables such as zucchini or bell pepper.
02 -
Swap basil pesto for sun-dried tomato or arugula pesto for a different flavor profile.
03 -
Pairs well with a crisp white wine, like Pinot Grigio.