Introduction

Easy Chicken Caprese Flatbread combines the fresh flavors of a classic Caprese salad with tender shredded chicken on a crispy flatbread base. This simple yet delicious recipe is perfect for a quick weeknight dinner or a casual gathering with friends.

The image shows a rectangular flatbread pizza on a dark wooden board, placed on a white marbled surface. The crust is light golden brown and slightly puffy with some crisp edges. The first layer is melted white cheese that covers the whole flatbread evenly. On top of the cheese, there are grilled chicken pieces with a golden brown color scattered across. There are also halved red cherry tomatoes placed evenly on the pizza. Fresh green basil leaves are sprinkled over everything, adding a fresh look. Dark, glossy balsamic glaze is drizzled over the entire pizza. In the background, there is a white bowl filled with whole cherry tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large flatbread (naan, pita, or store-bought pizza dough)
1½ cups cooked chicken, shredded or diced (rotisserie chicken recommended)
½ cup basil pesto (store-bought or homemade)
8 oz fresh mozzarella cheese, sliced or torn
2 cups fresh tomatoes (Roma, cherry, or heirloom), sliced
¼ cup fresh basil leaves, chopped or whole for garnish
2 tablespoons olive oil
Balsamic glaze (optional)
Salt, pepper, and garlic powder to taste

Instructions

Step 1: Preheat your oven to 400°F and place a pizza stone or baking sheet inside to heat.
Step 2: Place the flatbread on the preheated stone or baking sheet. Lightly brush with olive oil and sprinkle with garlic powder if desired.
Step 3: Spread the basil pesto evenly over the flatbread, leaving a half-inch border around the edges. Layer the shredded chicken evenly, then add mozzarella pieces, and finally arrange tomato slices on top. Drizzle with olive oil.
Step 4: Bake in the oven for 10-15 minutes until the cheese is melted and bubbly and the crust is crispy and golden brown. Watch closely to prevent burning.
Step 5: Remove from oven and garnish with fresh basil leaves. Drizzle with balsamic glaze if using. Let cool for a minute before slicing and serving.

Tips & Variations

Avoid soggy crust by not overloading with toppings; spread ingredients evenly for best results.
Try grilling the flatbread on medium heat for 5-8 minutes for a smoky flavor and crispy texture.
Roast tomatoes at 400°F for 20-25 minutes to deepen their flavor before topping.
Make it vegetarian by omitting chicken and adding grilled vegetables like zucchini or bell peppers.
Add spice with red pepper flakes before baking or chili oil after baking.
Substitute mozzarella with provolone, ricotta, or Parmesan for different cheese flavors.
Experiment with different pestos such as sun-dried tomato, red pepper, or spinach pesto for unique variations.

Storage

Store leftover flatbread in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or toaster oven at 350°F to keep the crust crispy. Avoid reheating in the microwave to prevent sogginess. You can prepare toppings ahead of time and assemble just before baking for best freshness.

How to Serve

The dish is a rectangular pizza on a wooden board, showing one layer of golden, slightly crisp crust topped with melted white cheese spread evenly. On top of the cheese, there are grilled pieces of light brown chicken scattered across the pizza. Bright red halved cherry tomatoes are placed evenly along the pizza, and fresh dark green sliced basil leaves are sprinkled on top. The pizza has a drizzle of dark balsamic glaze across its surface, adding shine and contrast. In the background, there is a white bowl filled with more red cherry tomatoes, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is an excellent shortcut that adds great flavor and saves prep time. Just shred or dice the meat and it’s ready to use.

What if I don’t have fresh mozzarella?

Fresh mozzarella gives the best texture and flavor, but shredded mozzarella can be used in a pinch. For better melting, shred a block of whole-milk mozzarella yourself instead of using pre-shredded cheese.