BBQ Chicken Flatbread with Mozzarella (Print Version)

Crispy flatbread with BBQ sauce, grilled chicken, caramelized onions, and melted mozzarella. Quick, easy, and delicious.

# 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

→ 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 and Seasoning

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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place them on the prepared baking sheet.
03 - Spread BBQ sauce evenly over each flatbread, leaving a 0.5 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 the surface.
06 - Add the remaining mozzarella cheese over the chicken and onion toppings.
07 - Bake for 10 to 12 minutes, until the cheese is melted and bubbly and the flatbread edges are crisp.
08 - Remove from oven. Drizzle with additional BBQ sauce and sprinkle with fresh cilantro if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in under half an hour, which means you can have dinner on the table faster than most delivery options.
  • The combination of smoky BBQ, gooey cheese, and crispy flatbread hits every comfort food craving without feeling heavy.
  • You can prep the toppings ahead and just assemble and bake when hunger strikes.
  • It works equally well as a quick weeknight meal or sliced into smaller pieces for a crowd-pleasing appetizer.
02 -
  • Don't skip the olive oil on the flatbread base—it's the difference between a crispy, golden bottom and a soft, floppy one.
  • Resist the urge to pile on too many toppings, or the flatbread won't crisp up and the center will stay soggy.
  • Let the flatbreads cool for about a minute before slicing, or the cheese will slide right off when you cut into them.
03 -
  • Use a pizza cutter instead of a knife to slice the flatbreads cleanly without dragging the toppings.
  • If your flatbreads are on the thicker side, pre-bake them for 3 to 4 minutes before adding toppings so they crisp up properly.
  • Double the recipe and freeze assembled, unbaked flatbreads individually wrapped—then bake straight from frozen, adding a few extra minutes.
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