Traditional basil pesto is one of those ultra flavorful Italian sauces that goes a long way with just a little at a time. This pesto flatbread recipe is absolutely one of them. My pesto flatbread with chicken sausage topped with cheesy mozzarella and garnished with fresh basil is a universal dinner, appetizer, snack, or anytime treat with the best sauce as the base: pesto.
If you've been following my recipes for a while, you know there is no shortage of pesto recipes on this site. From my heirloom tomato and pesto galette to my chicken caprese panini, and who can forget about my infamous pesto orzo with chicken. This pesto flatbread recipe is a necessity, and it's darn delicious too.
TL; DR Summary - Pesto Flatbread with Chicken
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: 15 minutes
- 📖 Dietary Info: Gluten, dairy, nuts (if using jarred pesto that includes pine nuts and/or other varieties)
- 😋 Taste: Nutty, cheesy, garlicky, crispy, savory, salty
- 💖 Why You'll Love: This is a perfect appetizer to serve for a friends or family get together, a fun kid-friendly dinner option, or a quick middle of the week "I only have 30 minutes before soccer practice" dinner.
- 🍽️ Best Paired With: For added veggies, try serving this with my shaved Brussels sprout salad, my crunchy cabbage salad with shallot vinaigrette, a simple mixed greens salad, or air fried parmesan broccoli.
Summarize this recipe post and save it on
Jump to:
- TL; DR Summary - Pesto Flatbread with Chicken
- Flatbread Tips and Key Recipe Reminders
- The Main Ingredients
- Simple Swaps and Substitutions
- How to make pesto flatbread with chicken sausage
- Mistakes I've Made (so you don't have to!)
- Pesto Flatbread FAQs
- Check out these other yummy pesto dishes
- Pesto Flatbread with Chicken Sausage
Flatbread Tips and Key Recipe Reminders
- Choose a flatbread that is sturdy and does not bend too much. With all the added toppings, sometimes flatbread crust gets soggy and falls apart. use a sturdy bread for this flatbread.
- Use enough pesto to cover the area of the flatbread. We want maximum flavor!
- Cut the chicken sausage into thin rounds so that you don't have chunks of chicken sausage in uneven areas of the flatbread.
- Wait to add the fresh basil leaves until after the flatbread bakes. I sometimes find that baked basil wilts and gets crispy rather than staying fresh and malleable.
- Use a chicken sausage that is not entirely overpowering. You don't want the chicken sausage to be too spicy or filled with a million different flavors to take away from the pesto.
The Main Ingredients
- Chicken Sausage - Adds a savory, hearty protein that makes the flatbread more filling and flavorful.
- Pesto - Brings a fresh, herby base with garlic and olive oil that ties all the flavors together.
- Pizza Crust - Serves as the crispy, chewy foundation that holds all the toppings.
- Mozzarella Cheese - Melts beautifully to create that classic gooey, stretchy texture.
- Parmesan Cheese - Adds a salty, nutty finish that boosts overall flavor depth.
- Basil - Provides a bright, fresh pop that enhances the pesto and balances the richness.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitutions
- If you want to switch out the chicken sausage for another protein such as grilled chicken, chicken nuggets (like I use in my bbq chicken flatbread), or even regular crumbled sausage, feel free!
- Add a little kick to the flatbread with a drizzle of hot honey or crushed red pepper flakes.
- Use a gluten free flatbread or naan if you need to modify for your dietary needs.
- Switch up the cheese from mozzarella cheese to Monterey jack, pepper jack (for more spice), or even grated provolone cheese.
How to make pesto flatbread with chicken sausage
Step 1: Preheat the oven to 425° and prep the flatbread with the pesto sauce in a thin layer.
Step 2: To the pesto, add a generous sprinkle the parmesan cheese on top of the pesto in an even layer, then add a layer of the thinly sliced chicken sausage.
Step 3: Add a layer of mozzarella cheese on top, then bake for 15 minutes or until the crust is crispy and the cheese is bubbly. Garnish with fresh basil leaves and serve.
Mistakes I've Made (so you don't have to!)
- PLEASE, resist the urge to pile on all the ingredients and toppings especially if your flatbread is not very thick. In a few recipe tests for other flatbreads and tarts, I added way too much on top of the bread and it resulted in a soggy bottom. No one wants this. Do not do this.
- Bake the flatbread just enough so that the mozzarella melts, otherwise it will get too crispy and dry out.
Pesto Flatbread FAQs
The best way to reheat the flatbread pizza is by placing it on a baking sheet and reheating in the oven at 350º for 5-7 minutes or until the cheese becomes bubbly and melty.
Yes, you can wrap the flatbread in aluminum foil and store in the fridge for up to 3 days or store in an airtight container.
No, you can use a different type of sausage or chicken (or protein altogether) if you'd prefer. You can make a pesto and pepperoni flatbread, pulled chicken, chicken nuggets, or keep it simple with pesto and cheese.
You can easily prep this ahead of time, slice into small sections, and reheat during the week as needed.
Check out these other yummy pesto dishes
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Pesto Flatbread with Chicken Sausage
Equipment
- sheet pan
Ingredients
- 1 large flatbread
- ½ cup jar pesto sauce or ½ cup homemade pesto or ½ cup homemade pesto
- 1 ⅓ cups mozzarella cheese shredded
- ½ cup parmesan cheese
- 2 chicken sausage links thinly sliced
- 6 Fresh basil leaves
Instructions
- Preheat the oven to 425° and prep the flatbread with the pesto sauce in a thin layer.
- To the pesto, add a generous sprinkle the parmesan cheese on top of the pesto in an even layer, then add a layer of the thinly sliced chicken sausage.
- Add a layer of mozzarella cheese on top, then bake for 15 minutes or until the crust is crispy and the cheese is bubbly. Garnish with fresh basil leaves and serve
Leave a Reply