This flatbread is healthy, delicious and super easy to throw together when you're in a pinch for time. Craving pizza but don't want to go all in on the carbs and fat content? Give this a try. It'll hit the spot!
Ever since I made the Pear and Prosciutto Flatbread, I have been wanting to try another flatbread recipe. That pear and prosciutto with the honey, pecans, Brie cheese and herbs was a major hit, and I fell in love with how simple it was to make, so I decided to go for something a little more traditional this time and made this Chicken, Pesto Margherita Flatbread.
Guess what?! It's really good.
Pro tip for the perfect flatbread:
Prebake the flatbread. This makes all the difference between a soggy and crispy crust. I like to use Joseph's Lavash bread because I can pick it up easily at my local grocery store, and it's great for flatbreads, wraps, paninis, etc... With this brand, I brush the flatbread with a little olive oil and pop it into a preheated oven (at 400 degrees) for about 5 minutes.
I love how simple this recipe is to put together, too. This flatbread has a garlicky, pesto base and is topped with fresh sliced tomatoes, grilled chicken, mozzarella cheese, parmesan cheese, basil & a mix of balsamic vinegar and olive oil. Pop it in the oven for another 8-10 minutes until the cheese melts and the crust is beginning to brown, and that's it!