BBQ Chicken Flatbread with Mozzarella (Printer View)

Crispy flatbread with BBQ sauce, grilled chicken, caramelized onions, and melted mozzarella—a quick crowd-pleaser.

# Components:

→ Proteins

01 - 1 cup grilled chicken breast, diced or shredded

→ Vegetables

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

→ Dairy

04 - 1½ cups shredded mozzarella cheese

→ Sauces

05 - ½ cup BBQ sauce, plus extra for drizzling

→ Flatbreads

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

→ Oils and Seasonings

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

# Method steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and arrange them on the prepared baking sheet.
03 - Spread BBQ sauce evenly over each flatbread, leaving a ½-inch border around the edges.
04 - Sprinkle half the mozzarella cheese over the BBQ sauce layer.
05 - Top with diced grilled chicken and scatter sliced red onions evenly across both flatbreads.
06 - Add remaining mozzarella cheese over the chicken and onion toppings.
07 - Bake for 10 to 12 minutes until cheese is melted and bubbly and flatbread edges are crisp.
08 - Remove from oven and drizzle with additional BBQ sauce. Sprinkle with fresh cilantro if desired.
09 - Slice flatbreads and serve immediately while warm.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you planned it all week.
  • The tangy BBQ sauce and gooey mozzarella create that sweet and savory balance you crave without any fuss.
  • You can toss it together with rotisserie chicken and store bought flatbreads, no grilling or kneading required.
  • Its flexible enough to feed yourself on a Tuesday or impress a crowd on Saturday night.
02 -
  • Don't skip the olive oil brushing step or your flatbread will end up pale and floppy instead of crispy and golden.
  • Use a hot oven and watch the clock because the difference between perfectly melted cheese and burnt edges is about two minutes.
  • Let the flatbread cool for just a minute before slicing or the toppings will slide right off in a molten heap.
03 -
  • Use two baking sheets if your flatbreads don't fit comfortably on one so the heat circulates evenly and everything crisps up.
  • Grate your own mozzarella from a block instead of using pre shredded for better melting and no added starches.
  • Taste your BBQ sauce before you use it because some are much sweeter or smokier than others, and that will change the whole flavor profile.
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