Pesto Chicken Pizza
This flatbread coated in herbaceous pesto, topped with gooey cheese and juicy tomatoes is a welcomed twist on the classic pizza.
Ingredients
- 2 flatbread pizza crusts
- ½ lb boneless skinless chicken breast
- ½ tsp garlic powder
- salt and pepper
- ⅓ cup pesto plus 2-3 tsps
- 8 oz fresh mozzarella
- ⅓ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
Instructions
- Season chicken breast with garlic powder, salt and pepper. In a saute pan over medium high heat, cook chicken for 3-4 minutes per side, or until the internal temperature reaches 165°. Let the chicken rest for 5 minutes and then slice.
- While the chicken is resting, preheat the oven to 425°
- Spread pesto evenly over both flatbreads. Top with torn pieces of fresh mozzarella.
- Top with sliced chicken, cherry tomatoes, and sliced red onion. Dot with a few additional teaspoons of pesto.
- Bake in the oven on an unlined baking sheet for 8-10 minutes or until the crust is slightly browned and the cheese is melted.
- Slice and serve immediately.