This recipe is a meal in itself! Grilling and roasting things is a great way to get kids to eat vegetables. The veggies take on a sweetness that kids find hard to turn their noses up at, and you can almost convince them it’s fancy pizza!
The components (oil, flatbread, pesto, roasted vegetables, chicken) can (and should) be made a bit ahead of time, but wait to grill the flatbread right before assembly. If you prepare the chicken ahead, make sure you warm it through beforehand, this will help keep the whole thing from over-cooking while you wait for it to come to the right temperature.
Prepare flatbread according to recipe and set aside.
Roast tomatoes according to these directions and set aside.
Salt and pepper the chicken and grill to barely done either using a barbecue grill, or the broiler in your oven. Grill marks look nice, but sometimes the oven is easier and turns out juicier chicken.
Shred cooked chicken into chunks and set aside.
lay grilled flatbread on a baking sheet.
Drizzle with a bit of garlic infused olive oil.
Spread pesto over the surface of the bread. Adjust the amount to your liking.
Lay 8–10 slices of roasted tomato on top of pesto. (each flatbread needs about 2 roma tomatoes worth)
Place 1/4 of the grilled chicken over the tomatoes.
Divide the roasted asparagus into 4 portions and lay over the other ingredients.
Now you need to re-heat the entire flatbreads by either laying on a medium-hot grill until warmed through, or placing under a broiler in your oven until heated through.
During last minute or so of re-heating, top with whichever cheese you choose and let cook a slight bit more to warm the cheese.
Before serving, top with watercress and another drizzle of garlic-infused olive oil.