This pesto flatbread is one of my weeknight favorites. It is super easy to make, especially if you have some leftover cooked chicken (or meal prep it beforehand so you are ready to chop and go). I make the flatbread in my Thermomix® using the dough kneading function, and this flatbread does not have yeast so it does not have any rise time. You can make the pesto from scratch in your Thermomix® or food processor, or buy it at the store for an even quicker recipe. Once you have made the flatbread, roll the dough out and bake it in the oven for 20 minutes, then spread the pesto on top and add the chicken, arugula or spinach and pine nuts before finish baking. My 5 year old loves this recipe, too!
Pesto Chicken Arugula Flatbread
1 cup plain Greek yogurt
1 cup whole wheat flour
1 tbsp olive oil
1/2 tsp salt
2 tsp baking powder
2 cups arugula/spinach
1 cup cooked chicken
1 cup pesto sauce
1/4 cup pine nuts
- Mix yogurt, flour, baking powder and salt, then roll out in a rectangle shape and place on a baking sheet.
- Brush olive oil on top, then bake in the oven at 375 degrees F for 20 minutes.
- Add the toppings and bake for 8 to 10 minutes.
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