Viral Mississippi Chicken Flatbread Pizza
This recipe transforms the slow-simmered, classic Mississippi Chicken into a fast and flavorful flatbread pizza. Juicy, shredded chicken is tossed in a signature blend of ranch and au jus seasonings, then layered on a crispy flatbread with tangy pepperoncini peppers and smothered in melted provolone cheese, all ready in under 20 minutes.
Equipment
- Oven
- Large baking sheet
- Medium mixing bowl
- Measuring cups and spoons
- Spatula or Mixing Spoon
- Knife or pizza cutter
- Cutting board
Ingredients
- 2 large flatbreads or naan
- 2 cups shredded cooked chicken rotisserie chicken works well
- 2 tablespoons unsalted butter, melted
- ¼ cup sliced pepperoncini peppers
- 1 tablespoon pepperoncini brine from the jar
- 1.5 cups shredded provolone or mozzarella cheese
- Optional for garnish: chopped fresh parsley or sliced green onions
Instructions
- Preheat your oven to 400°F (200°C). Lay the flatbreads out on a large baking sheet.
- In a medium-sized bowl, combine the shredded cooked chicken, melted butter, the entire packet of ranch seasoning, and the entire packet of au jus mix. Stir until the chicken is thoroughly coated.
- Add the sliced pepperoncini peppers and the tablespoon of pepperoncini brine to the chicken mixture. Mix everything together one last time.
- Divide the chicken mixture evenly between the flatbreads, spreading it out in an even layer while leaving a small border around the edges.
- Sprinkle the shredded provolone or mozzarella cheese generously over the chicken layer.
- Place the baking sheet into the preheated oven and bake for 8-10 minutes. The pizza is done when the cheese is fully melted and bubbly, and the edges of the flatbread are crisp and golden brown.
- Carefully remove the flatbreads from the oven and let them rest for a minute. Garnish with fresh parsley or green onions if desired, then slice and serve immediately.
Notes
To prevent a soggy crust, pat the shredded chicken dry with a paper towel if it seems overly moist. For variations, try using leftover turkey or pulled pork instead of chicken. Monterey Jack or a white cheddar can be substituted for provolone. For extra flavor, add crumbled bacon, caramelized onions, or brush the flatbread with garlic butter before adding toppings. A drizzle of hot honey after baking adds a delicious sweet and spicy finish.