Chicken Pesto Flatbread with Summer Squash & Peaches is a flavorful appetizer to make all summer long!

Let’s chat.

For like two seconds.

Topic: back-to-school supplies.

How many of you are so freaking pumped to see all the back-to-school supplies out on display? So, this is a tough question for me because I used to be jazz-hands excited as a kid to shop for school supplies.

I was walking through Target yesterday which is dangerous in and of itself, and I spotted out of the corner of my eye a wall lined with Sharpies. I’m talking every color of Sharpie from unicorn rainbow to military green to champagne sparkles. I stood there mouth breathing in front of the selection for at least 27 minutes.

After I wiped the drool from my face, I thought to myself, how does one pick a color? Clearly you can’t just pick one color. As a parent, would you say to your kid, sorry you only get to pick two. Dude, the horror that statement would unleash would be unimaginable.

Maybe I am over analyzing the supply section, but I remember as a kid you had two options: plain Jane basic primary colors or some kind of bedazzled version of Lisa Frank. That was it! Part of me is excited that there are more options, but I do feel strongly that companies force you to consume. Does that make sense? Clearly this is above my pay grade. What do you think?

Do we need a TV timeout? Cool. Let’s break for a second to bring you today’s recipe – Chicken Pesto Flatbread with Summer Squash & Peaches. This recipe is flipping so easy. Take all of your summer produce and dump it onto some flatbread, top with cheese and bake.

This is a great back-to-school recipe because you can use whatever kind of produce you have on hand. We’ve got peaches out the wazoo around here so I thought they would make a great addition. With a little drizzle of honey on top these are money. In fact they taste better than a Sharpie. I kid.

Chicken Pesto Flatbread with Summer Squash & Peaches


  • 9 oz Naan flatbread (roughly three pieces)
  • 3 tbsp basil pesto, divided
  • 8 oz cooked ground chicken sausage
  • 1/2 zucchini, sliced thinly into rounds
  • 1/2 yellow squash, sliced thinly into rounds
  • 3/4 cup shredded mozzarella cheese
  • 1 small peach, sliced thinly
  • Fresh basil, for garnish


  1. Preheat your oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Place three slices of the Naan on the baking sheet.
  2. Take the basil pesto and spread 1 tbsp on top of each flatbread. Next, top the pesto with chicken sausage, zucchini, summer squash and peach slices. Divided mozzarella between the three flatbreads. Place the baking sheet into the oven and bake for about 12 to 15 minutes or until the cheese is golden brown.
  3. Remove from oven, slice, serve and garnish with fresh basil.
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