Caprese Flatbread with Chicken Pressure Cooker Recipe
Caprese chicken flatbread is simple, easy, and incredibly delicious! Juicy chicken, zesty pesto, creamy cheese, and fresh tomatoes come together on naan for a quick and tasty meal.
Ingredients
Ingredients
- 2 8 inch flatbreads I use naan
- 0.25 cup pesto prepared, plus more for drizzle
- 1 cup shredded mozzarella
- 1 cup shredded chicken I used rotisserie
- 4 ounces cherry tomatoes halved or quartered
- 1 tablespoon chopped fresh basil
Instructions
Instructions
- Preheat oven to 425˚F.
- Place the flatbread on a baking sheet, and spread the pesto sauce over each one.
- Sprinkle evenly with mozzarella cheese.
- Top each pizza with shredded chicken, then add the tomatoes.
- Drizzle on a little extra pesto on top.
- Bake for 10-12 minutes on the middle rack.
- Once the cheese is melted and the outer edges are crispy, remove and garnish with chopped basil.
- Cut into 3-4 slices and serve immediately. Enjoy!
Notes
Substitutions: Pesto can substitute for a sun-dried tomato spread or garlic aioli. Mozzarella can be substituted with feta or parmesan. Tomatoes can be replaced with roasted red peppers or sun-dried tomatoes.
How to Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
How to Freeze: This recipe freezes well before cooking. See 'how to freeze' section in the original post for instructions.
How to Reheat: Reheat in the microwave in 30-second increments or in the oven.
How to Scale: Double the recipe for a larger group or halve it for smaller portions.