A delightful and easy-to-make recipe combining the flavors of pesto, chicken, and fresh vegetables on a crispy flatbread.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Place the flatbreads on a baking sheet and bake for 3 minutes to crisp them slightly.
This step helps prevent the flatbreads from becoming soggy.
Heat a skillet over medium heat and sauté the spinach until just wilted, then set aside.
Don't overcook the spinach; it should retain its vibrant green color.
Spread the pesto evenly over the pre-baked flatbreads.
Use the back of a spoon to spread the pesto smoothly.
Top the flatbreads with the sautéed spinach, grilled chicken, crispy bacon, red onion slices, mushrooms, and bell pepper.
Distribute the toppings evenly for consistent flavor in every bite.
Sprinkle the mozzarella and Parmesan cheeses over the toppings.
For a golden finish, use a mix of cheeses.
Bake the flatbreads in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
Keep an eye on the flatbreads to avoid over-browning.
Remove from the oven, slice into portions, and serve warm.
Garnish with fresh basil leaves for an extra touch of flavor.
