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Irresistible Pesto Chicken Flatbread

Crispy homemade flatbread topped with basil pesto, tender grilled chicken, melted mozzarella, tangy goat cheese, sun-dried tomatoes, and fresh herbs – a Mediterranean-inspired masterpiece perfect for dinner or entertaining.
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Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 flatbreads
Course: Appetizer, Main Course
Cuisine: Italian-Inspired, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 3/4 cup warm water
  • 2 tbsp olive oil
  • 1 tsp honey
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 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
  • 2 tbsp balsamic glaze
  • extra virgin olive oil for drizzling
  • red pepper flakes optional
  • fresh arugula optional garnish

Equipment

  • Mixing bowls
  • Whisk
  • Grill or grill pan
  • Pizza stone or baking sheet
  • Rolling Pin
  • Cutting board and knife

Method
 

  1. In a large mixing bowl, combine flour, yeast, and salt. Add warm water, olive oil, and honey, mixing until dough forms.
  2. Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 1 hour.
  3. 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.
  4. Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
  5. Punch down risen dough and divide into 2. Roll into thin oval or rectangle flatbreads.
  6. Pre-bake flatbreads 5–7 minutes until lightly golden. Remove and spread pesto evenly, leaving a border.
  7. Top with sliced chicken, mozzarella, sun-dried tomatoes, red onion, and crumbled goat cheese.
  8. Bake 8–10 minutes until cheese is melted and bubbly and crust is golden.
  9. 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

Make Ahead: Flatbread dough can be refrigerated up to 2 days or frozen for 3 months. Chicken can be grilled earlier and stored. Use high-quality mozzarella for best melting results. Swap gluten-free or cauliflower crust for dietary needs.