Chicken-Pesto Flatbread Sandwiches


  • 1 cup fresh basil leaves
  • 1 cup fresh flat-leaf parsley
  • 2 cloves garlic
  • 1/2 teaspoon black pepper
  • 6 tablespoon olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 2 cups shredded rotisserie chicken
  • 2 cups baby arugula
  • 1 lb prepared pizza dough, at room temperature
  • All-purpose flour, for work surface
  • 6 ounces fresh mozzarella cheese, sliced


  1. Place a baking sheet in oven and preheat to 400°F.
  2. Combine basil, parsley, garlic, pepper, 5 tablespoons oil, and 3/4 teaspoon salt in a food processor; process until smooth. Transfer to a large bowl, add chicken and arugula, and toss to coat.
  3. Divide dough into 4 equal portions. Roll each into a 4-by-6-inch oval on a floured surface. Brush with remaining 1 tablespoon oil and season with remaining 1/4 teaspoon salt. Place dough on preheated baking sheet and bake until golden, about 12 minutes. Transfer sheet to a rack and cover with a clean, damp kitchen towel until dough is pliable, about 3 minutes.
  4. Top dough with chicken mixture and cheese and fold in half.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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