BBQ Chicken Pizza Flatbread (Print View)

Flatbread topped with smoky chicken, tangy sauce, cheese, and onions for a flavorful, easy main dish.

# Components:

→ Flatbread Base

01 - 2 large flatbreads or naan

→ Chicken

02 - 1 1/2 cups cooked chicken breast, shredded
03 - 1/2 cup BBQ sauce, plus extra for drizzling

→ Vegetables & Toppings

04 - 1/3 cup red onion, thinly sliced
05 - 1/2 cup fresh cilantro leaves, roughly chopped

→ Cheese

06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/2 cup shredded smoked gouda or cheddar cheese

→ Garnish

08 - 1 small jalapeño, thinly sliced (optional)

# Preparation Steps:

01 - Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine the shredded chicken with 1/2 cup of BBQ sauce. Toss until evenly coated.
03 - Arrange the flatbreads on the prepared baking sheet. Spread a thin layer of BBQ sauce across each flatbread, leaving a small border around the edges.
04 - Evenly distribute half of the mozzarella and gouda/cheddar cheeses over the flatbreads.
05 - Scatter the sauced chicken over the cheese layer. Top with the sliced red onions and jalapeños, if using.
06 - Sprinkle the remaining cheese over the assembled toppings.
07 - Bake for 12–15 minutes, or until the cheese is molten and bubbly and the edges of the flatbreads are golden and crisp.
08 - Remove from the oven. Garnish with fresh cilantro leaves and an additional drizzle of BBQ sauce, if desired. Slice and serve immediately while warm.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses pre-cooked chicken for maximum convenience
  • Customizable with your favorite toppings
  • Perfect balance of smoky sweet and savory flavors
  • Makes an impressive appetizer or casual dinner
02 -
  • Each flatbread easily serves two people as a main dish or four as an appetizer
  • Can be prepared on a pizza stone for an even crispier base
  • Perfect for using leftover chicken from earlier in the week
  • Contains approximately 410 calories per serving
03 -
  • Always preheat your baking sheet or pizza stone for the crispiest bottom crust
  • Shred your own cheese rather than using pre-shredded for better melting
  • Slice red onions paper thin so they cook properly in the short baking time
  • Allow flatbreads to rest for 1 to 2 minutes before slicing for cleaner cuts

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