Description
This Chicken and Roasted Red Pepper Flatbread is a quick, flavorful meal perfect for busy evenings. It combines shredded chicken, roasted red peppers, and melty mozzarella on crispy flatbread brushed with basil pesto. Ready in just over 20 minutes, it’s simple, comforting, and versatile — ideal for weeknights or casual gatherings.
Ingredients
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2 cups (≈ 250 g) cooked chicken, shredded
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½ cup (≈ 120 g) roasted red peppers, sliced
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4 pieces flatbread or naan
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1 cup (≈ 115 g) mozzarella cheese, shredded
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¼ cup (≈ 60 ml) basil pesto
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Olive oil, for brushing
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Salt and pepper, to taste
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Arrange flatbreads on the sheet, leaving space between them.
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Brush each flatbread lightly with olive oil.
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Spread 1 tablespoon (15 ml) of basil pesto evenly over each flatbread.
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Top with shredded chicken, followed by roasted red peppers.
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Sprinkle mozzarella cheese evenly over the top.
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Bake for 10–12 minutes, until cheese is melted and bubbly, and edges are golden.
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Let rest for 1–2 minutes before slicing and serving warm.
Notes
Brush lightly with oil to avoid sogginess.
Warm the chicken before assembling for even heating.
Avoid overloading toppings to keep the base crisp.
Bake at 400°F for ideal texture.
Reheat in oven or skillet for best results.
Store leftovers up to 2 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American