BBQ Chicken Flatbread with Mozzarella

My neighbor knocked on the door one Saturday holding a six-pack and asking if I had anything quick we could throw together before the game started. I had leftover chicken in the fridge, a couple of flatbreads, and half a bottle of BBQ sauce. Twenty minutes later, we were pulling these golden, bubbly flatbreads out of the oven, and he insisted I text him the "recipe." There wasn't really a recipe—just instinct and hunger—but that's how the best things start.

I made these for my sister's birthday gathering last summer, doubling the batch and setting them out on a wooden board. People hovered around the kitchen island, pulling off slices before I could even finish garnishing. One friend asked if I'd catered it. I just laughed and pointed at the empty BBQ sauce bottle in the recycling bin.

Ingredients

• Grilled chicken breast (1 cup, diced or shredded): This is your protein anchor, and leftover grilled chicken works beautifully here—just chop it up and let the BBQ sauce bring it back to life.
• Red onion (1 small, thinly sliced): The sharpness mellows in the oven and adds a sweet, caramelized contrast to the tangy sauce.
• Shredded mozzarella cheese (1 ½ cups): Mozzarella melts into those stretchy, golden pools that make flatbread irresistible, so don't skimp on it.
• BBQ sauce (½ cup, plus extra for drizzling): This is your flavor base, so pick a sauce you actually enjoy eating straight from the bottle.
• Large thin flatbreads (2, about 10 x 6 inches each): These crisp up fast and hold toppings without getting soggy, which is exactly what you want.
• Olive oil (1 tablespoon): Brushing the flatbreads with oil before baking gives them that golden, crackling finish.
• Fresh cilantro (2 tablespoons, chopped, optional): A handful of cilantro at the end adds a bright, herbal note that cuts through the richness.
• Freshly ground black pepper (to taste): Just a few twists over the top before baking deepens the flavor without overpowering anything.

Instructions

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Preheat and Prep:

Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Oil the Flatbreads:

Brush both flatbreads lightly with olive oil and lay them on the prepared sheet. The oil helps them crisp up and adds a subtle richness.

Spread the Sauce:

Spread BBQ sauce evenly over each flatbread, leaving a ½-inch border around the edges. This border crisps up like a crust and keeps the toppings from sliding off.

Layer the Cheese:

Sprinkle half the mozzarella over the sauce. This first layer melts into the sauce and creates a gooey foundation.

Add Chicken and Onions:

Scatter the diced grilled chicken and sliced onions evenly across both flatbreads. Try to distribute them so every slice gets a little of everything.

Top with More Cheese:

Add the remaining mozzarella over the toppings. This second layer gets golden and bubbly and holds everything together.

Bake Until Bubbly:

Bake for 10 to 12 minutes, or until the cheese is melted and the flatbread edges are crisp and golden. Keep an eye on it toward the end so the edges don't burn.

Finish and Garnish:

Remove from the oven and drizzle with extra BBQ sauce, then sprinkle with fresh cilantro if you're using it. The cilantro adds a pop of color and freshness.

Slice and Serve:

Slice into pieces and serve immediately while the cheese is still stretchy. These are best eaten hot, right off the sheet.

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The first time I served these at a casual dinner, my friend's seven-year-old asked if we could have "pizza night" like this every week. Her mom gave me a look that was equal parts grateful and exhausted. I wrote down the ingredients on a napkin before they left, and she texted me two days later saying it was already in their regular rotation.

Customizing Your Flatbread

This recipe is a template more than a rulebook. I've swapped the red onion for caramelized onions when I had extra time, added sliced jalapeños when I wanted heat, and even used pepper jack instead of mozzarella for a sharper bite. If you have roasted red peppers or cooked bacon in the fridge, toss them on. The flatbread doesn't care, and neither should you.

Choosing Your BBQ Sauce

The sauce you pick will shape the whole flavor, so use one you genuinely like. I tend to reach for a smoky, slightly sweet sauce, but I've made this with spicy chipotle BBQ and tangy Carolina-style sauce, and both were excellent. Taste it before you spread it, because whatever it tastes like in the bottle, it'll taste like on your flatbread, only warmer and stickier.

Serving and Pairing Ideas

These flatbreads work as a main dish with a simple green salad on the side, or you can cut them into smaller pieces and serve them as an appetizer. I've brought them to backyard gatherings, game nights, and weeknight dinners, and they always disappear fast. A crisp lager or a chilled glass of rosé pairs beautifully, but so does a cold soda or iced tea if that's more your speed.

• Serve with a side of ranch or blue cheese dressing for dipping.
• Add a handful of arugula on top right after baking for a peppery crunch.
• Leftovers reheat well in a hot oven for 5 minutes, though they rarely last that long.

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There's something deeply satisfying about pulling together a meal this good from what you already have around. It's proof that you don't need a long ingredient list or hours in the kitchen to make something people remember.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is an excellent time-saving substitute for grilled chicken. Simply shred or dice it and use the same amount called for in the ingredients. This reduces overall prep time significantly.

→ How do I keep the flatbread crispy?

Brush the flatbread lightly with olive oil before adding toppings, and ensure the oven is preheated to 425°F. Avoid overloading with sauce to prevent sogginess. Bake until the cheese is bubbly and the edges are golden brown.

→ What can I substitute for mozzarella?

Cheddar, gouda, or a blend of Italian cheeses work well. You can also use a dairy-free mozzarella alternative if needed. Use the same amount and watch for melting time, which may vary slightly.

→ Can I make this gluten-free?

Absolutely. Simply replace the regular flatbread with gluten-free flatbread from your grocery store. Verify that your BBQ sauce is also gluten-free, as some brands may contain gluten-based thickeners.

→ How can I add more flavor?

Try adding sliced jalapeños for heat, fresh cilantro and lime zest for brightness, or caramelized garlic for depth. You can also drizzle with a honey-spiced BBQ sauce or sprinkle smoked paprika before baking.

→ What should I serve alongside this flatbread?

Pair with a crisp green salad, coleslaw, or roasted vegetables. A cold lager beer or chilled rosé complements the smoky BBQ flavors nicely. Serve with ranch dip or extra BBQ sauce for dipping.