Ingredients:

  • 4 pieces whole grain flatbread or naan (approx. 140g each)
  • 1/2 cup basil pesto
  • 1 tbsp extra-virgin olive oil
  • 1 lb chicken breast, cooked and thinly sliced or shredded
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup part-skim shredded mozzarella
  • 1/4 cup crumbled feta cheese
  • 1/4 cup freshly grated parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the flatbreads on the baking sheet and lightly brush the outer edges with extra-virgin olive oil to ensure a crisp, mahogany-colored crust.
  3. Spread 2 tablespoons of basil pesto evenly across each flatbread, leaving a small border around the edges.
  4. Layer the chopped baby spinach first to create a base, then distribute the cooked chicken breast and halved cherry tomatoes on top.
  5. Evenly sprinkle the part-skim mozzarella, crumbled feta, and grated parmesan over the toppings.
  6. Bake for 12–15 minutes until the cheese is molten and bubbling with golden-brown spots and the crust is firm and crisp.