Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for 6 to 7 minutes per side until fully cooked. Let it rest for 5 minutes, then slice it into thin strips.

Place the flatbreads on the baking sheet. Spread 2 tablespoons of pesto evenly over each flatbread.

Divide the sliced chicken among the flatbreads and arrange it in an even layer.

Slice the mozzarella into four ghost shapes using a small knife or ghost cookie cutter. Place one ghost on each flatbread.

Bake for 8 to 10 minutes until the cheese softens and the edges of the flatbreads turn golden.

Slice each olive into small rounds and press two pieces onto each mozzarella ghost to form eyes. Serve warm.