Here is another great flatbread recipe that you can make in only minutes, with ingredients right off the store shelves. You can always make your own pesto, but the store bought kind is so good and available! Try this pesto chicken flatbread.
I like to use Buitoni Pesto. This is found in the cooler section of the grocery store, near the cheese or the refrigerated pasta. I think it’s so much better than the shelf stable brands. Buitoni is the closest thing to home made that I’ve found. It’s a little more expensive, but totally worth it.
As for the flatbread, I prefer to use naan. It’s soft and has really great flavor. This particular flatbread is garlic flavored, which is a really nice addition to the flavors in this recipe.
Here in Wisconsin, we have great local cheese. One of my favorite brands is BelGioioso, and they make all kinds of cheese. Both the burrata and the Parmesan are BelGioioso. Check out their website here.
On to the recipe..
Place your flatbread on the baking sheet and spread the pesto on it. Then add your chicken, burrata, pine nuts and Parmesan, and bake for about 15 minutes.
Remove the flatbread from the oven and let it cool slightly. Sprinkle your dried cranberries and drizzle ranch. Serve your pesto chicken flatbread!
If you like this flatbread recipe, try my buffalo chicken flatbread!
Pesto Chicken Flatbread
- 1 Baking Sheet
- 1 Pack naan (2 naan) or your favorite flatbread
- 1 Ball burrata Can also sub mozzarella
- 6 Tbsp basil pesto I buy mine premade in the cooler section
- 2 Tbsp shredded Parmesan
- 2 Tbsp pine nuts
- 4 Tbsp dried cranberries
- 1 Cup rotisserie chicken
- Ranch dressing
- Preheat the oven to 400 degrees.Place your naan breads on the baking sheet. Spread 3 tbsp of pesto on each naan. Pick desired amount of chicken off the rotisserie chicken and spread evenly on each naan. I used maybe 1/2 cup of chicken for each naan. Cut the burrata ball in half and spread half on each naan. Sprinkle with pine nuts and Parmesan.Bake for about 15 minutes until the burrata is melted. Remove from the oven and sprinkle with dried cranberries and drizzle with ranch dressing. Cut and serve!