Save to Pinterest My oven timer had just gone off when I realized I'd forgotten to pick up pizza dough at the store. I stood there staring at the flatbreads I'd bought for lunch wraps, then at the leftover grilled chicken in my fridge. That small panic turned into one of those happy accidents—crispy, tangy, and ready in the time it would have taken to argue about pizza toppings. Now I keep flatbreads stocked just for nights like these.
The first time I made this for friends, I served it on a wooden board with the cilantro still warm and the cheese bubbling at the edges. One friend grabbed a second slice before finishing the first. Another asked if I'd been hiding a secret pizza oven somewhere. I just smiled and said nothing about how easy it actually was.
Ingredients
- Grilled chicken breast: Diced or shredded works beautifully here, and rotisserie chicken is your best friend when time is tight—just pull it apart with your fingers and toss it on.
- Red onion: Slice it thin so it softens in the oven without overpowering the sweetness of the BBQ sauce.
- Fresh cilantro: Optional but worth it for that bright, herby pop right before serving.
- Shredded mozzarella cheese: The star that holds everything together and gets those golden, bubbly spots you can't stop pulling apart.
- BBQ sauce: Use your favorite—smoky, sweet, or spicy—it sets the whole flavor and you'll drizzle extra at the end.
- Thin flatbreads: Look for the large rectangular ones in the bakery or deli section, they crisp up perfectly without getting tough.
- Olive oil: A light brush keeps the base from drying out and adds a hint of richness.
- Black pepper: Just a crack or two over the top before baking brings out the savory notes.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper so nothing sticks. This also makes cleanup almost nonexistent.
- Prep the flatbreads:
- Brush both flatbreads lightly with olive oil and lay them flat on the sheet. This step keeps the base crisp and golden instead of soggy.
- Spread the sauce:
- Spoon BBQ sauce evenly over each flatbread, leaving a small border around the edges. Don't go too heavy or the base won't crisp properly.
- Start layering:
- Sprinkle half the mozzarella directly over the sauce to create a melty foundation. Then scatter the grilled chicken and sliced onions evenly across both flatbreads.
- Top with cheese:
- Add the remaining mozzarella over everything, making sure the toppings are covered. This locks in moisture and gives you that perfect cheese pull.
- Bake until bubbly:
- Slide the sheet into the oven and bake for 10 to 12 minutes, watching for melted, golden cheese and crispy edges. Your kitchen will smell incredible halfway through.
- Finish and serve:
- Pull them out, drizzle extra BBQ sauce over the top, and scatter fresh cilantro if you're using it. Slice into squares or strips and serve while they're still hot and crackling.
Save to Pinterest There's something about pulling a tray of bubbling flatbread from the oven that makes even a Tuesday night feel special. My kids started calling it pizza night, and I never corrected them. It became our little tradition, and now they ask for it by name.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. When you're ready to eat, reheat slices in a 375°F oven for about 5 minutes to bring back the crispness—microwaving works in a pinch but the texture won't be the same. I've even eaten cold slices straight from the fridge on busy mornings, and they're surprisingly good.
Swaps and Variations
You can easily swap grilled chicken for pulled pork or even chickpeas if you want a vegetarian version. Red onion can be replaced with caramelized onions for extra sweetness, or try thinly sliced bell peppers for crunch. If you like heat, scatter sliced jalapeños or a pinch of red pepper flakes before baking.
Serving Suggestions
This flatbread shines as a main dish with a simple green salad on the side, or slice it into smaller pieces for a crowd-pleasing appetizer. It pairs beautifully with a crisp lager, chilled rosé, or even iced tea on a warm evening.
- Serve with a tangy coleslaw to balance the sweetness of the BBQ sauce.
- Add a side of ranch or blue cheese dressing for dipping.
- Cut into bite-sized squares and serve on a platter for game day or gatherings.
Save to Pinterest This recipe saved more dinners than I can count, and it never feels like a compromise. Keep the ingredients on hand, and you'll always have something quick, satisfying, and just a little bit special ready to go.
Recipe Q&A
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is an excellent time-saver. Simply shred or dice it and use 1 cup in place of grilled chicken. This reduces your total preparation time significantly.
- → How do I prevent the flatbread from getting soggy?
Brush the flatbread lightly with olive oil before adding toppings—this creates a moisture barrier. Also, avoid oversaturating with BBQ sauce; spread it evenly but sparingly, leaving a border around the edges.
- → What temperature should the oven be?
Preheat to 425°F (220°C). This high heat ensures the flatbread crisps while the cheese melts evenly within 10–12 minutes without drying out the toppings.
- → Can I make this gluten-free?
Absolutely. Simply substitute gluten-free flatbread and verify that your BBQ sauce is labeled gluten-free. All other ingredients are naturally gluten-free or easily swapped.
- → What beverages pair well with this dish?
A crisp lager beer or chilled rosé wine complements the smoky-sweet BBQ flavors beautifully. Iced tea or lemonade are excellent non-alcoholic options.
- → Can I add vegetables or customize the toppings?
Definitely. Jalapeños, bell peppers, caramelized mushrooms, or fresh cilantro all work wonderfully. Add them before the final cheese layer for best results.