Chicken Pesto Flatbread

While I'm still dealing with a small, pre-renovated kitchen, easy 1-pan recipes are essential.  By using a lot of store-bought ingredients, I was able to assemble a full meal without dirtying a single pan.  Seriously.

I rolled out some puff pastry and put it on top of a foil lined cookie sheet.  When the meal is cooked, you toss the foil and the cookie sheet will have remained clean.  As long as you can prep the other ingredients without dirtying any mixing bowls, you're home free.  

Preheat the oven to 400 and prick the dough with a fork so it doesn't overpuff while cooking.  Spread a layer of pesto over the puff pastry and top with chopped chicken (I just peeled it from a rotisserie chicken) and fresh mozzarella.  Grate some fresh parm on top and bake for about 20 minutes.  Everything but the puff pastry is already cooked so just start looking for it to get the right shade of brown.

I think adding some fresh chopped tomato to the top lifts it up to something special.  Make sure to add them after you take it out of the oven so the tomato remains firm.  When the tomato is cold against the hot pizza, it heightens the senses and makes each ingredient stand out.  Who likes to blend in, anyway?  Chopping the tomato may dirty a dish, but I would still recommend the small bit of clean up.