Ingredients:

  • 2 (8 oz / 225g) pre-baked flatbreads or naan
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (125ml) basil pesto
  • 8 oz (225g) fresh mozzarella, sliced or shredded
  • 1/4 cup (15g) shaved Parmesan cheese
  • 1/4 cup (15g) red onion, thinly sliced
  • 6 oz (170g) cooked chicken breast, shredded
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1 tbsp (15ml) balsamic glaze
  • 2 tbsp (8g) fresh basil leaves, torn

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Place the flatbreads on the baking sheet and lightly brush the outer 1/2 inch of the edges with olive oil.
  3. Spread 1/4 cup (60ml) of pesto evenly over each flatbread, leaving a small border around the edges.
  4. Distribute shredded chicken and halved cherry tomatoes evenly over the pesto layer.
  5. Top the flatbreads generously with mozzarella and a sprinkle of Parmesan cheese.
  6. Bake on the center rack for 8-12 minutes until the cheese is bubbling with golden-brown spots and the edges are toasted.
  7. Remove from the oven and let rest for 2 minutes to allow the cheese to set.
  8. Drizzle with balsamic glaze, scatter torn fresh basil leaves over the top, and slice into rectangles.