Description
A delightful flatbread pizza topped with grilled chicken, fresh pesto, and vibrant toppings, perfect for busy weeknights.
Ingredients
- Store-bought naan or thin flatbreads
- Leftover grilled chicken breast or thighs, shredded or sliced
- Fresh basil pesto
- Shredded mozzarella cheese
- Fresh mozzarella slices (optional)
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Olive oil
- Salt and black pepper to taste
- Optional: crushed red pepper flakes
- Optional: parmesan cheese for sprinkling
Instructions
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Slice chicken into bite-sized pieces if using leftover grilled chicken. If cooking fresh, season chicken with salt, pepper, and garlic powder. Grill for 5-7 minutes per side until juices run clear, then slice.
- Brush flatbreads lightly with olive oil on both sides.
- Grill flatbreads for 1-2 minutes per side until grill marks appear and edges start to brown.
- Spread a generous layer of pesto evenly over each flatbread.
- Top with shredded mozzarella, grilled chicken, cherry tomatoes, and red onion. Season with salt and pepper.
- Cook the flatbreads on the grill for 3-5 minutes until cheese melts and toppings warm through.
- Remove from grill and sprinkle with optional crushed red pepper flakes or fresh basil leaves.
- Slice and serve immediately.
Notes
Feel free to customize toppings and make a vegetarian version by skipping the chicken and adding more veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg