Baked pesto chicken and asparagus flatbread – it has the Hollywood hallmark stamped all over it and thankfully you won't be needing showstopper skills to put it together.
Perfect for a quick mid-week meal, this recipe combines some of Paul’s favourite flavours including pesto, basil, mozzarella, asparagus and roast chicken.
- 2 Paul Hollywood Stonebaked Flatbreads
- 2 tbsp of green pesto
- 1 ball of mozzarella sliced
- 1 red onion finely sliced
- 1 pack of asparagus
- 2 chicken breasts, cooked and sliced (leftover roast chicken works best!)
- Knob of butter
- Handful of basil leaves
Preheat the oven to 200°C/180°C fan/Gas mark 6. Take the Paul Hollywood Stonebaked Flatbreads and spread the pesto liberally across each. Add the slices of mozzarella and finely sliced red onion.
Griddle the asparagus in a hot pan with a knob of butter and evenly position it over the top of the flatbreads.
Roughly chop the chicken and scatter over the top. Season and bake in the middle of the oven for five minutes or until the mozzarella has melted, and the flatbreads warmed through.
Top with torn basil leaves and serve whilst hot.
Enjoy.Last modified: March 2, 2021