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`Fresca` Galbani mozzarella, garlic oil drizzled oven roasted tomatoes, pesto made with fresh from the garden basil, poached chicken, and fresh home made garlic flatbread make this mouth-watering treat.
My inspiration came from two websites.
http://www.foodandwine.com/recipes/garlic-rosemary-flatbreads (I didn`t add shallot nor rosemary for this dish.)
This was an easy prepare ahead dish. I cooked the chicken, made the pesto and flatbread a day earlier. Tortillas will work as well. Be sure to brush your bread with olive oil before adding toppings. This will prevent it from getting soggy. I cooked the topped flatbread in a 350 degree oven for about 12 minutes and finished it off under the broiler for about 2 minutes. LuuuxWeeklyFoodComp Chicken Pesto Flatbread Pizza