📝 About This Recipe
This vibrant flatbread marries the rustic charm of Italian street food with the speed of a modern bistro favorite. Featuring succulent grilled chicken, zesty basil pesto, and a molten blend of Italian cheeses, every bite offers a sophisticated balance of herbal brightness and savory depth. It is the perfect solution for a high-end 'fast food' dinner that feels like a getaway to a sun-soaked terrace in Genoa.
🥗 Ingredients
The Base and Protein
- 2 pieces Rectangular Flatbreads (Naan or artisanal pre-baked flatbread)
- 1.5 cups Chicken Breast (cooked and shredded or cubed)
- 1 tablespoon Extra Virgin Olive Oil (for brushing)
Sauce and Cheese
- 1/2 cup Basil Pesto (high-quality store-bought or homemade)
- 1.5 cups Low-Moisture Mozzarella (freshly shredded)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 2 ounces Goat Cheese (crumbled)
Toppings and Garnish
- 1/2 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (very thinly sliced)
- 1 tablespoon Pine Nuts (toasted)
- 6-8 pieces Fresh Basil Leaves (torn or chiffonade)
- 1 tablespoon Balsamic Glaze (for drizzling)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while preheating to ensure an extra crispy crust.
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2
Place the flatbreads on a large parchment-lined baking sheet or a ventilated pizza pan.
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3
Lightly brush the edges of the flatbread with olive oil; this ensures a golden-brown, crunchy crust that doesn't dry out.
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4
Spread a generous, even layer of basil pesto over the flatbread, leaving about a half-inch border around the edges.
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5
Distribute the shredded mozzarella evenly over the pesto layer, acting as a 'glue' for the toppings.
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6
Toss the cooked chicken in a small bowl with a teaspoon of pesto to coat, then scatter it over the cheese.
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7
Add the halved cherry tomatoes (cut side up to prevent sogginess) and the thinly sliced red onions.
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8
Dot the surface with small crumbles of goat cheese for hits of creamy, tangy flavor.
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9
Sprinkle the Parmigiano-Reggiano over the entire flatbread for a nutty, salty finish.
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10
Bake for 10-12 minutes, or until the cheese is bubbling and slightly browned, and the edges of the flatbread are crisp.
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11
Remove from the oven and immediately sprinkle with toasted pine nuts and red pepper flakes if using.
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12
Let the flatbread rest for 2 minutes to allow the cheese to set slightly before slicing.
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13
Garnish with fresh torn basil leaves and a dramatic drizzle of balsamic glaze just before serving.
💡 Chef's Tips
Use a rotisserie chicken for a faster prep time without sacrificing flavor. Don't overload the center of the flatbread with too many 'wet' toppings like tomatoes, as this can lead to a soggy crust. If your pesto is very oily, blot it slightly with a paper towel before spreading. For a vegan alternative, swap the chicken for roasted chickpeas and use a nutritional yeast-based pesto and vegan mozzarella. Always toast your pine nuts in a dry pan for 2-3 minutes until fragrant; it transforms their flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Sauvignon Blanc. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the cheese. A side of garlic-infused dipping oil or extra marinara sauce is great for the crust edges. For a non-alcoholic pairing, try a sparkling lemonade with a sprig of fresh mint. Finish the meal with a light lemon sorbet to cleanse the palate.