Irresistible Pesto Chicken Flatbread: Mediterranean Magic at Home
Few dishes capture the essence of Mediterranean dining quite like a perfectly crafted pesto chicken flatbread. This recipe transforms simple ingredients into a sophisticated meal that’s equally at home as a casual weeknight dinner or an elegant appetizer for entertaining. The combination of aromatic basil pesto, tender grilled chicken, melted cheese, and crispy flatbread creates a harmony of flavors that transports you straight to the sun-drenched coastlines of Italy.
What makes this flatbread truly exceptional is the quality and balance of its components. Fresh basil pesto provides an herbaceous foundation that’s both bright and rich, while perfectly seasoned chicken adds substantial protein without overwhelming the delicate flavors. The flatbread base becomes gloriously crispy in the oven, providing the ideal canvas for these premium toppings.
The beauty of homemade flatbread lies in its versatility and the satisfaction of creating something from scratch that rivals any pizzeria. Unlike traditional pizza dough, flatbread dough is more forgiving and requires less rising time, making it accessible for weeknight cooking while still delivering impressive results. The thin, crispy texture provides the perfect contrast to the creamy pesto and tender chicken.
The Science of Perfect Flatbread
Creating the ideal flatbread requires understanding the balance between structure and tenderness. The small amount of yeast provides just enough lift to create a light texture without making the bread too thick or bready. The honey feeds the yeast and adds subtle sweetness that complements the savory toppings.
Proper kneading develops the gluten structure necessary for a crispy yet tender base. Under-kneaded dough will result in a tough, dense flatbread, while over-kneading can make it difficult to roll thin. The dough should feel smooth and slightly elastic when properly developed.
Ingredients
Flatbread Dough
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon honey
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup basil pesto (homemade or store-bought)
- 1 cup mozzarella cheese, shredded
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 red onion, thinly sliced
- 2 oz goat cheese, crumbled
- 1/4 cup pine nuts
- Fresh basil leaves for garnish
Finishing Touches
- 2 tablespoons balsamic glaze
- Extra virgin olive oil for drizzling
- Red pepper flakes (optional)
- Fresh arugula (optional)
Instructions
- In a large mixing bowl, combine flour, yeast, and salt. Create a well in the center and add warm water, olive oil, and honey.
- Mix until a shaggy dough forms, then knead on floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
- Place dough in an oiled bowl, cover with damp towel, and let rise in warm place for 1 hour until doubled in size.
- While dough rises, prepare chicken by seasoning both sides with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Heat grill or grill pan to medium-high heat. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes, then slice into thin strips. Set aside to cool completely.
- Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- Punch down risen dough and divide into two equal portions. On floured surface, roll each portion into thin oval or rectangle shapes.
- Transfer flatbread dough to parchment-lined baking sheets or directly onto preheated pizza stone if using.
- Pre-bake flatbread for 5-7 minutes until just beginning to set and lightly golden around edges.
- Remove from oven and spread pesto evenly over each flatbread, leaving a small border around edges.
- Top with sliced chicken, mozzarella cheese, sun-dried tomatoes, red onion, and crumbled goat cheese.
- Return to oven and bake for 8-10 minutes until cheese is melted and bubbly, and edges are golden brown and crispy.
- Remove from oven and immediately sprinkle with pine nuts and fresh basil leaves. Drizzle with balsamic glaze and olive oil.
- Let cool for 2-3 minutes before slicing and serving. Garnish with fresh arugula and red pepper flakes if desired.
Irresistible Pesto Chicken Flatbread
Ingredients
Equipment
Method
- In a large mixing bowl, combine flour, yeast, and salt. Add warm water, olive oil, and honey, mixing until dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 1 hour.
- Season chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper. Grill 6–7 minutes per side until 165°F (74°C). Rest, then slice thinly.
- Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- Punch down risen dough and divide into 2. Roll into thin oval or rectangle flatbreads.
- Pre-bake flatbreads 5–7 minutes until lightly golden. Remove and spread pesto evenly, leaving a border.
- Top with sliced chicken, mozzarella, sun-dried tomatoes, red onion, and crumbled goat cheese.
- Bake 8–10 minutes until cheese is melted and bubbly and crust is golden.
- Remove from oven, sprinkle with pine nuts and basil. Drizzle with balsamic glaze and olive oil. Garnish with arugula and red pepper flakes if desired. Slice and serve.
Notes
Pesto Preparation and Storage
While store-bought pesto offers convenience, homemade pesto elevates this flatbread to restaurant quality. Fresh basil should be bright green with no dark spots, and pine nuts should be toasted lightly for optimal flavor. When making pesto, add garlic gradually to control the intensity, and use high-quality Parmesan cheese for the best results.
Fresh pesto can be stored in the refrigerator for up to a week when covered with a thin layer of olive oil to prevent oxidation. For longer storage, freeze pesto in ice cube trays for individual portions that thaw quickly when needed.
Chicken Grilling Techniques
Achieving perfectly grilled chicken for flatbread requires controlling both temperature and timing. Pound chicken breasts to even thickness before grilling to ensure uniform cooking. The internal temperature should reach exactly 165°F – any higher and the chicken becomes dry and tough.
Let the chicken rest after grilling to allow juices to redistribute throughout the meat. This prevents the juices from running out when sliced, keeping the chicken moist and preventing the flatbread from becoming soggy.
Cheese Selection and Melting
The combination of mozzarella and goat cheese creates both melting properties and flavor complexity. Mozzarella provides the classic stretchy melt that makes flatbread so appealing, while goat cheese adds tangy richness that complements the basil pesto beautifully.
Use whole milk mozzarella rather than part-skim for better melting and flavor. Shred cheese fresh from the block rather than using pre-shredded, which contains anti-caking agents that can affect melting quality.
Make-Ahead and Entertainment Tips
This recipe is perfect for entertaining because most components can be prepared in advance. The flatbread dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. Chicken can be grilled earlier in the day and stored refrigerated.
For parties, consider making smaller individual flatbreads rather than large ones. This creates perfect single-serving portions that are easier for guests to handle and creates more elegant presentation.
Nutritional Benefits and Dietary Modifications
This flatbread provides a good balance of protein, carbohydrates, and healthy fats. The chicken delivers high-quality protein, while the pesto provides beneficial monounsaturated fats from olive oil and pine nuts. Sun-dried tomatoes add lycopene and concentrated tomato flavor.
For gluten-free versions, substitute the flatbread with gluten-free pizza dough or large portobello mushroom caps. For lower carb options, use cauliflower crust or serve the toppings over a bed of greens as a salad.
Wine Pairing and Serving Suggestions
The Mediterranean flavors of this flatbread pair beautifully with crisp white wines like Pinot Grigio or Sauvignon Blanc. The acidity in these wines complements the basil pesto while not overwhelming the delicate chicken flavors. For red wine lovers, a light Chianti or Sangiovese works wonderfully.
Serve these flatbreads immediately after baking for the best texture contrast between the crispy base and melted cheese. Cut into squares or wedges depending on whether serving as appetizers or main courses.
Storage and Reheating Guidelines
Leftover flatbread can be stored in the refrigerator for up to 3 days, though it’s best enjoyed fresh. To reheat, place in a 400°F oven for 5-7 minutes until cheese is re-melted and crust becomes crispy again. Avoid microwaving, which makes the crust soggy.
For meal prep purposes, consider storing components separately and assembling fresh flatbreads as needed throughout the week. The grilled chicken and pesto maintain quality for several days when properly stored.
