First, you'll caramelize the shallot, bringing out their natural sugars. Then, you cook the chicken and assemble the flatbread with two perfect elements: melty mozzarella and juicy grape tomatoes. Bake, top with pesto and arugula, and presto! Pesto chicken pizza.
Halve and peel shallot. Slice halves into thin strips.
Pat chicken breasts dry and, on a separate cutting board, cut into 1” dice. Season with a pinch of pepper.
Caramelize the Shallot
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add shallot to hot pan. Stir occasionally until tender and lightly caramelized, 8-10 minutes.
Transfer shallot to a plate and set aside.
Reserve pan; no need to wipe clean.
Cook Chicken and Par-Bake Flatbreads
Return pan used to caramelize shallot to medium-high heat.
Add 2 tsp. olive oil and chicken to hot pan and cook undisturbed until browned on one side, 3-4 minutes.
Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Remove from burner.
While chicken cooks, place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
Assemble the Pizzas
Place browned flatbreads on a clean work surface.
Drizzle each flatbread with ¼ tsp. olive oil. Divide chicken between each flatbread, then add mozzarella, tomatoes, and caramelized shallot.
Bake the Pizzas
Place assembled pizzas directly on top oven rack, with prepared baking sheet on rack below to catch any drips.
Bake until crust is golden brown and cheese is melted, 5-7 minutes.
Rest cooked pizzas 5 minutes.
Plate dish as pictured on front of card, garnishing pizzas with basil pesto and arugula. Bon appétit!