Mediterranean Flatbread with Chicken
A quick, flavorful Mediterranean-style flatbread topped with pesto, shredded chicken, vegetables, and feta.
Equipment
- Baking Sheet
- Oven
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 2 8-inch flatbreads (naan or similar)
- 1/4 cup prepared pesto plus more for drizzle
- 1 cup shredded mozzarella
- 1 cup shredded cooked chicken (rotisserie suggested)
- 4 oz cherry tomatoes halved or quartered
- 1/2 cup fresh spinach chopped
- 1/2 small red onion sliced
- 1/4 cup kalamata olives sliced
- 1/3 cup feta cheese crumbled
Instructions
- Preheat the oven to 425°F (218°C) and place a rack in the middle position.
- Place the flatbreads on a baking sheet in a single layer.
- Spread about 1/8 cup of prepared pesto over each flatbread, leaving a small border at the edges.
- Evenly sprinkle shredded mozzarella over the pesto on each flatbread.
- Top each flatbread with shredded chicken, then distribute cherry tomatoes, chopped spinach, sliced red onion, and sliced kalamata olives across the flatbreads.
- Scatter crumbled feta over the toppings and drizzle a little additional pesto on top if desired.
- Bake on the middle rack for 10–12 minutes, until the cheese is melted and the flatbread edges are crisp.
- Remove from the oven, slice each flatbread into 3–4 pieces, and serve immediately.
Notes
- Shredded cooked turkey can replace the chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in 30-second microwave increments or warm in the oven.
- The recipe can be doubled or halved to scale.