Ingredients
1 tablespoon olive oil
3 small zucchini, peeled into strips
2 cloves garlic, minced
1 ciabatta loaf or rustic loaf, sliced in half horizontally (about 12 inches)
1 cup store-bought pesto (pareve)
2 roasted red bell peppers, thinly sliced
2 cups shredded cooked chicken
2–3 tablespoons balsamic vinegar
Freshly ground black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a large sheet pan.
- Sauté the zucchini and garlic in olive oil for 6–8 minutes until softened.
- Place ciabatta halves cut side up on pan. Spread each with ½ cup pesto.
- Layer zucchini, roasted red peppers, and shredded chicken on top.
- Bake for 10–12 minutes until toppings are heated and bread edges are crispy.
- Slice and garnish with balsamic vinegar and black pepper before serving.
Notes
- Switch up the base with naan, pita, lavash, or focaccia.
- Add cheese such as mozzarella or parmesan for extra richness.
- Make it vegetarian by skipping chicken and adding extra veggies.
- For more crunch, broil for 1–2 minutes after baking.
- Store leftovers for up to 3 days; reheat in oven or skillet to keep crust crispy.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
