BBQ Chicken Flatbread Pizza
This quick and easy weeknight dinner features a crispy flatbread base topped with tangy BBQ sauce, smoky shredded chicken, sharp cheddar cheese, and red onion. Pre-baking the flatbread ensures a perfectly blistered, non-soggy crust, and the entire pizza comes together in under 20 minutes for a satisfying meal that beats takeout.
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Small bowl
- pastry brush
- Chef's knife
- Cutting board
- Box grater (optional, for shredding cheese from a block)
Ingredients
- 4 pieces flatbread or naan bread 6-8 inches wide
- 1 cup cooked shredded chicken e.g., from a rotisserie chicken
- ½ cup BBQ sauce your favorite smoky, sweet, or spicy variety
- 1 ½ cups shredded sharp cheddar cheese shredded from a block for best melting
- ½ small red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, toss the shredded chicken with 2 tablespoons of the BBQ sauce until well coated.
- Place the flatbreads on the prepared baking sheet. Brush the tops lightly with olive oil.
- Bake the flatbreads for 5-7 minutes, until they are just starting to turn golden and feel slightly firm to the touch.
- Remove the flatbreads from the oven. Spread the remaining BBQ sauce evenly over each flatbread, leaving a small border around the edge for the crust.
- Sprinkle half of the shredded cheese over the sauce. Distribute the BBQ-coated chicken and sliced red onion evenly over the cheese. Top with the remaining cheese.
- Return the pizzas to the oven and bake for another 8-10 minutes, until the cheese is melted, bubbly, and starting to brown in spots, and the edges of the flatbread are deeply golden and crisp.
- For an extra-charred top, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.
- Remove the pizzas from the oven and let them rest for 1 minute. Sprinkle the fresh cilantro over the hot pizzas.
- Slice each flatbread pizza into 4 pieces and serve immediately.
Notes
For best results, shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. To avoid a soggy crust, do not overload the flatbread with toppings. Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F oven or toaster oven to restore crispness. Variations: swap chicken for pulled pork, use smoked gouda or pepper jack cheese, or add crispy bacon crumbles before baking.