Ingredients:

  • 2 pieces naan or pre-made flatbread (approx. 280g)
  • 1/2 cup basil pesto
  • 1 tbsp extra virgin olive oil
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup cherry tomatoes, halved
  • 2 cups fresh arugula
  • 6 oz cooked chicken breast, thinly sliced

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the flatbreads on the baking sheet and lightly brush the edges with olive oil.
  3. Spread 2-3 tbsp of basil pesto evenly across each flatbread, leaving a small border for the crust.
  4. Distribute shredded mozzarella evenly over the pesto, then layer on sliced chicken breast and halved cherry tomatoes.
  5. Sprinkle grated Parmesan over the top.
  6. Bake for 8–12 minutes until the cheese is bubbling and has small brown spots and the edges are crisp.
  7. Remove from oven and immediately top with fresh arugula leaves.