BBQ Chicken Flatbread with Mozzarella (Print version)

Crispy flatbread topped with BBQ sauce, grilled chicken, caramelized onions, and melted mozzarella cheese.

# What you'll 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 - 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 & 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 half-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, or 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.
09 - Slice and serve immediately while cheese is warm and flatbread is crisp.

# Expert Tips:

01 -
  • It transforms boring leftovers into something that looks like you planned it all along.
  • The crispy edges and gooey center hit that perfect balance between comfort food and something you could serve to company.
  • You can have dinner on the table faster than ordering takeout, with almost no cleanup.
02 -
  • Do not skip the olive oil brush or your flatbread will turn into cardboard, I learned this the hard way on batch number two.
  • Layer the cheese in two stages so the toppings stay put and the top gets that perfect golden bubble.
  • If your onions are too thick they will stay crunchy and harsh, slice them paper thin for the best flavor.
03 -
  • Add the cilantro after baking, not before, or it will wilt into sad green threads.
  • If your flatbreads are thicker than usual, prebake them for three minutes before adding toppings so they crisp up properly.
  • A sprinkle of smoked paprika on top before baking adds depth without any extra effort.
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