Ingredients:

  • 6 pieces (approx. 5 oz / 140g each) store-bought naan or flatbread
  • 2 cups (225g) pre-cooked chicken breast, shredded or cubed
  • 3/4 cup (180ml) basil pesto
  • 2 cups (225g) shredded mozzarella cheese
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1 cup (30g) fresh baby spinach
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 cup (10g) fresh basil leaves, torn
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Lightly brush the bottom of each flatbread with olive oil to enhance crispiness.
  3. Spread 2 tbsp (30ml) of pesto evenly across each flatbread base, leaving a small margin around the edges.
  4. Sprinkle a portion of mozzarella cheese, then evenly distribute shredded chicken, halved cherry tomatoes, and baby spinach.
  5. Top with an additional pinch of mozzarella cheese to secure the toppings.
  6. Bake for 8–10 minutes until the cheese is bubbling and golden-brown and the edges are a deep mahogany color.
  7. Remove from the oven and immediately garnish with fresh torn basil and a drizzle of balsamic glaze.