Description
A quick and flavorful Mediterranean-inspired flatbread topped with pesto, shredded chicken, fresh veggies, feta, and mozzarella cheese. Baked until crisp and melty, it’s a perfect 20-minute meal for busy weeknights or casual entertaining.
Ingredients
- 2 flatbreads (8-inch each, naan works perfectly)
- ¼ cup prepared pesto, plus extra for drizzling
- 1 cup shredded mozzarella cheese
- 1 cup cooked shredded chicken (rotisserie chicken works great)
- 4 ounces cherry tomatoes, halved or quartered
- ½ cup chopped fresh spinach
- ½ small red onion, thinly sliced
- ¼ cup sliced kalamata olives
- ⅓ cup crumbled feta cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Place the flatbreads on a baking sheet lined with parchment paper.
- Spread a layer of pesto evenly over each flatbread.
- Sprinkle mozzarella cheese over the pesto.
- Top with shredded chicken, cherry tomatoes, spinach, red onion, and olives.
- Sprinkle crumbled feta cheese evenly over the top.
- Drizzle extra pesto if desired.
- Bake for 10–12 minutes, until the cheese is melted and the edges are golden and crisp.
- Slice and serve immediately.
Notes
- Use store-bought naan or flatbread for convenience.
- Customize with your favorite vegetables or proteins.
- To keep crust crisp, bake at high temperature.
- Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
