Crispy Pesto Chicken Mozzarella Flatbreads

Method

1. 01

   Heat your oven to 220°C (425°F). Put a baking tray inside for 5 minutes, until hot enough that a drop of water would sizzle on it.

   5:00

   Tip · A preheated tray starts crisping the flatbread base straight away, so it stays crunchy under the toppings.
2. 02

   Pat the chicken dry with kitchen paper, then toss it with olive oil, 2g salt, pepper, and the garlic, until the pieces look lightly coated and glossy.

   Tip · Dry chicken browns better than wet chicken. That gives you more flavour and stops it steaming.
3. 03

   Heat a frying pan on induction setting 6 out of 9 for 2 minutes, until the oil shimmers. Add the chicken and cook for 5 to 7 minutes, until golden at the edges and no pink remains.

   7:00

   Tip · Cooking the chicken first keeps the flatbread from getting soggy and makes sure the meat is fully cooked before baking.
4. 04

   Stir the chicken once halfway through cooking, until you hear a steady sizzle and the pieces colour evenly on most sides.

   Tip · Moving it only once gives the chicken time to brown instead of just turning pale.
5. 05

   Slice the tomatoes and onion, and tear or grate the mozzarella, until all the toppings are ready to scatter quickly.

   Tip · Having toppings ready before assembly keeps the hot tray and flatbreads from cooling down.
6. 06

   Spread 45g (3 tbsp) pesto over each flatbread, leaving a 1cm border, until the surface is evenly coated but not thick.

   Tip · A thin layer gives pesto flavour in every bite without making the base heavy or oily.
7. 07

   Top each flatbread with the chicken, mozzarella, tomato slices, and onion, then finish with the remaining 1g salt, until the toppings are evenly spread.

   Tip · Even spacing helps everything cook at the same speed, so you do not get burnt edges and cold centres.
8. 08

   Bake the flatbreads on the hot tray for 8 to 10 minutes, until the cheese is melted, the edges are deep golden, and the tomatoes look softened.

   10:00

   Tip · This short, hot bake crisps the base while just melting the cheese and warming the toppings through.
9. 09

   Rest the flatbreads for 2 minutes, until the cheese settles slightly and the base feels firm when lifted with a spatula.

   2:00

   Tip · A short rest keeps the toppings from sliding off when you slice them.
10. 10

    Slice and serve the flatbreads while hot, until the cheese is still stretchy and the crust is crisp at the edges.

    Tip · Cutting while hot gives neat pieces and keeps the texture contrast at its best.