This Vegan Pesto Chicken & Sun-Dried Tomato Flatbread is the ultimate solution for a quick, flavorful meal that feels like a gourmet treat. Combining the herbaceous punch of a dairy-free pesto cream cheese with the chewy, concentrated sweetness of sun-dried tomatoes, this plant-based flatbread delivers a perfect balance of Mediterranean flavors. It’s a versatile recipe that works just as well for a fast weeknight dinner as it does for a crowd-pleasing appetizer. We’ve paired our savory vegan chicken with a crispy crust to create a high-protein, satisfying dish that’s ready in under 20 minutes. If you’re looking for an easy vegan pizza alternative that is fresh, vibrant, and bursting with zesty flavor, this flatbread is about to become your new kitchen staple.
Pesto Chicken & Sun Dried Tomato Flatbread
Ingredients
Base
- 2 pieces Naan or Flatbread Sourdough flatbread works beautifully
- 4 oz pesto cream cheese
- 1 tbsp olive oil for brushing edges
Topping
- 1 package vegan chicken pulled/shredded to bite size
- 1/2 cup sun dried tomatoes, julienned in oil
- 1/4 cup red onion thinly shaved
- 1 tsp smoked paprika
Garnish
- 1 handful fresh basil chiffonade
- 1 tbsp balsamic glaze drizzled
- 1 tbsp edible petals optional, for garnish
- 1 pinch red pepper flake
Instructions
- Preheat your oven to 350F. If you have a pizza stone, place it in the oven while it heats.
- While the oven heats, toss the Chicken shreds in a small bowl with a drizzle of olive oil and the smoked paprika. Heat a skillet over medium-high heat and sear the chicken for 3–4 minutes until the edges are golden and slightly crisp.
- Place your flatbreads on a baking sheet. Spread a generous, edge-to-edge layer of the Pesto Cream Cheese. The heat of the oven will soften the cheese into a creamy sauce base.
- Distribute the seared Chicken, julienned sun-dried tomatoes, and shaved red onions evenly across the flatbreads. Lightly brush the exposed edges of the flatbread with olive oil for extra crunch.
- Slide into the oven and bake for 6-8 minutes.
- Remove from the oven. While hot, garnish with the fresh basil, micro-greens, or edible flower petals. Finish with a zig-zag drizzle of balsamic glaze and a sprinkle of red pepper flakes.
