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Ingredients Jump to Instructions ↓

  1. 4 naan flatbreads or pitas

  2. 1/4 cup(s) prepared basil pesto sauce

  3. 2 cup(s) cooked shredded chicken

  4. 1 1/2 cup(s) mixed cherry tomatoes , halved or quartered 1 shallot , halved and cut into thin strips 4 ounce(s) fresh mozzarella , diced 1/3cup(s) part-skim ricotta cheese

  5. 2 tablespoon(s) freshly grated Parmesan cheese

  6. 1 1/3 cup(s) baby arugula

Instructions Jump to Ingredients ↑

  1. Heat oven to 450 degrees F. Place flatbreads on a large baking sheet. Spread with pesto and top with chicken, tomatoes, shallots, and mozzarella. Spoon small dollops of ricotta over each and sprinkle with Parmesan.

  2. Bake 8 to 10 minutes or until crusts are golden and crisp and cheese is melted. Top each with arugula leaves.

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