🍕 BBQ Chicken Flatbread Pizza
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Ingredients
- 2 flatbreads or naan
- 1 cup cooked chicken
- BBQ sauce
- 1 cup shredded mozzarella
- 1/2 red onion
- Fresh cilantro
Instructions
- Heat oven to 450°F. Spread flatbreads with BBQ sauce.
- Top with chicken tossed in more sauce, mozzarella, and thin red onion.
- Bake 8–10 min until bubbling; shower with cilantro.
Tips
- 450°F and a preheated tray or stone. Flatbread on a cold tray goes soft underneath before the top browns.
- Sauce it lightly. BBQ sauce is wetter and sweeter than tomato sauce — too much and the base never crisps and the whole thing turns cloying.
- Slice the red onion paper-thin and add it raw. Eight minutes is just enough to lose the harshness while keeping some bite.
Substitutions
- Flatbread or naan
- Pitta, tortillas (very thin and crisp, 5 minutes), or pizza dough. Naan gives the best chew.
- Cooked chicken
- Rotisserie chicken is the intended shortcut. Leftover roast chicken, or chickpeas tossed in BBQ sauce for vegetarian.
- Mozzarella
- Mozzarella with smoked gouda is the classic version of this pizza. Cheddar works but is greasier.
- Cilantro
- Spring onion, or leave it off — roughly one in seven people taste cilantro as soapy, which is a real genetic difference rather than fussiness.
Storage & reheating
Best straight from the oven. Leftovers keep 2 days and reheat well in a dry skillet or air fryer at 350°F for 5 minutes; the microwave makes the base leathery.
Common questions
Why is my flatbread soggy in the middle?
Too much sauce, or a cold baking surface. Preheat the tray, and spread the sauce thin enough to see the bread through it.
Can I use raw chicken?
Not on a 10-minute bake — it won't cook through safely. Cook and shred it first, which is why the recipe assumes cooked chicken.
What BBQ sauce works best?
Something on the tangier side. Very sweet sauces burn at 450°F and can taste cloying against the cheese.