Ingredients:

  • 4 (6 oz / 170g) whole-grain or sourdough flatbreads
  • 1/2 cup (120ml) basil pesto
  • 1 tbsp (15ml) extra virgin olive oil
  • 12 oz (340g) cooked chicken breast, cubed or shredded
  • 1 1/2 cups (170g) shredded part-skim mozzarella cheese
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1 cup (30g) fresh baby spinach
  • 1/4 cup (15g) shaved parmesan cheese
  • 1 tsp (2g) red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Place the flatbreads on the sheet and lightly brush the edges with olive oil to ensure a golden, toasted rim.
  3. Spread 2 tablespoons (30ml) of pesto evenly across each flatbread, leaving a small border around the edge.
  4. Layer a handful of baby spinach over the pesto to create a barrier that protects the crust.
  5. Distribute the cubed chicken breast and halved cherry tomatoes evenly across the surface.
  6. Top with shredded mozzarella and a sprinkle of shaved parmesan.
  7. Bake on the center rack for 8–10 minutes, or until the cheese is bubbly and the edges are mahogany-colored and crisp.
  8. Remove from the oven and let rest for 2 minutes before slicing. Garnish with red pepper flakes.