Pesto Chicken Flatbread
Naan bread, pesto, chicken, mozzarella, sun-dried tomatoes — bake until bubbly, top with peppery arugula. It’s pizza night elevated in 12 minutes. The pesto does all the flavor work, and the fresh arugula on top adds a restaurant-quality finish.
Why You’ll Love This Recipe
- Naan makes an instant gourmet pizza crust
- Pesto is the ultimate no-effort sauce
- Arugula after baking adds a fresh, peppery bite
- Ready in 12 minutes — faster than pizza delivery
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Pesto Chicken Flatbread
Ingredients
- 2 naan breads
- 1/4 cup basil pesto
- 1 cup shredded mozzarella
- 1 cup cooked chicken, sliced
- 1/4 cup sun-dried tomatoes, sliced
- 1 cup fresh arugula
- Balsamic glaze for drizzle
- Red pepper flakes
Instructions
- Preheat oven to 425°F. Place naan on a baking sheet.
- Spread pesto evenly on each naan.
- Top with mozzarella, sliced chicken, and sun-dried tomatoes.
- Bake 8-9 minutes until cheese is melted and bubbly, edges golden.
- Remove, pile fresh arugula on top, drizzle with balsamic glaze, and sprinkle with red pepper flakes.
Recipe Tips
- Add the arugula AFTER baking — it wilts beautifully from the residual heat without going limp.
- Use rotisserie chicken for zero cooking.
- The balsamic glaze drizzle ties everything together — don’t skip it.
- Swap chicken for prosciutto added after baking for an Italian twist.
Calories: 480 | Protein: 32g | Fat: 22g | Carbs: 38g
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Nutritional information is estimated and may vary based on ingredients used.
