BBQ Chicken Flatbread with Mozzarella (Printable Version)

Crispy flatbread with BBQ sauce, grilled chicken, caramelized onions, and melted mozzarella cheese. Ready in 27 minutes.

# What You Need:

→ Proteins

01 - 1 cup grilled chicken breast, diced or shredded

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 2 tablespoons fresh cilantro, chopped

→ Dairy

04 - 1.5 cups shredded mozzarella cheese

→ Sauces

05 - 0.5 cup BBQ sauce, plus extra for drizzling

→ Flatbreads

06 - 2 large thin flatbreads, approximately 10 x 6 inches each

→ Oils & Seasoning

07 - 1 tablespoon olive oil
08 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place on the prepared baking sheet.
03 - Spread BBQ sauce evenly over each flatbread, leaving a 0.5-inch border on all edges.
04 - Sprinkle half of the shredded mozzarella cheese over the BBQ sauce layer.
05 - Distribute diced grilled chicken evenly over the cheese, then scatter sliced red onions across the surface.
06 - Add the remaining mozzarella cheese over all toppings to ensure complete coverage.
07 - Bake for 10 to 12 minutes until cheese is melted and bubbly and flatbread is crisp.
08 - Remove from oven. Drizzle with additional BBQ sauce and sprinkle with fresh cilantro if desired.
09 - Slice into portions and serve immediately while warm.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • You can use whatever chicken you have on hand, even the rotisserie kind from the grocery store.
  • The crispy edges and gooey center make every bite feel like a tiny celebration.
02 -
  • Don't overload the flatbread with toppings or it will get soggy in the center and won't crisp up properly.
  • If your flatbreads are thicker, bake them for an extra 2 to 3 minutes to make sure they get crispy all the way through.
03 -
  • Use rotisserie chicken to cut down on prep time, and don't worry about shredding it perfectly—rough chunks work just fine.
  • If your flatbreads start to puff up in the oven, gently press them down with a spatula halfway through baking to keep them flat and crispy.
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