Ingredients
2 6-inch flatbreads, or 1 large 12-inch flatbread
1 head roasted garlic, peeled and softened
2 heaping tablespoons basil pesto (homemade or store-bought)
1 – 1 ½ cups shredded rotisserie or leftover chicken
½ cup shredded cheese (mozzarella or your favorite blend)
2 heaping tablespoons shredded Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
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Preheat your oven to 400°F (200°C).
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Place the flatbreads on a baking sheet.
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Spread roasted garlic evenly over each flatbread.
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Spread 1 heaping tablespoon of basil pesto over each flatbread on top of the garlic.
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Add shredded chicken evenly across the flatbreads.
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Sprinkle both the shredded cheese and Parmesan cheese on top.
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Bake in the preheated oven for 8–12 minutes, or until the cheese is melted and lightly golden.
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Remove from the oven, garnish with fresh basil if desired, slice, and serve immediately.
Notes
- Substitute Proteins: Swap chicken for turkey, shrimp, or roasted vegetables for a vegetarian option.
- Cheese Options: Feel free to mix cheeses — mozzarella, fontina, or cheddar all work beautifully.
- Grill Option: Place flatbreads on a grill over indirect heat, lid closed, until cheese is melted and edges are crispy.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster oven for best results.
- Prep Time: 8 min
- Cook Time: 12 min