Save There's something about a flatbread pizza that makes weeknight cooking feel less like an obligation and more like playing around in the kitchen. A friend texted me one Tuesday asking what to bring to a casual dinner, and I realized I had everything needed for this BBQ chicken flatbread already scattered in my fridge—some leftover rotisserie chicken, a half-empty jar of barbecue sauce, and cheese that absolutely had to be used. Fifteen minutes later, golden-edged flatbreads were coming out of the oven, and suddenly everyone was asking for the recipe.
I made this for a small gathering last summer, and my neighbor—who's usually skeptical about anything that isn't a "proper" meal—came back for seconds. She was genuinely surprised that something so quick could taste this good, and the whole evening shifted into everyone hovering around the kitchen asking questions while these little pizzas baked.
Ingredients
- Flatbreads or naan (2 large): The foundation matters here; using something with actual texture makes the whole thing feel more substantial than it is.
- Olive oil (1 tablespoon): Just enough to give the edges that golden, slightly crispy finish that makes people notice.
- Cooked chicken breast (1 cup, shredded or diced): Rotisserie chicken is your friend if you're short on time, and honestly, it's often better than chicken you cook yourself.
- Barbecue sauce (1/2 cup plus extra): The flavor anchor; I learned the hard way that a little extra on the side lets people customize their own heat level.
- Mozzarella cheese (1 cup shredded): This melts like a dream and keeps the texture light instead of heavy.
- Cheddar cheese (1/2 cup shredded): The sharper cousin that adds actual flavor depth.
- Red onion (1/4 small, thinly sliced): The sharpness cuts through the richness in a way that makes every bite better.
- Fresh cilantro (1/4 cup chopped): The final touch that transforms this from good to actually crave-worthy.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper so cleanup is nearly nonexistent afterward. This temperature gets the cheese bubbly and the edges just crispy enough without burning anything.
- Oil your flatbreads:
- Brush both sides lightly with olive oil and lay them on the prepared sheet. Watch them as they toast slightly, maybe 2 minutes, so they're ready to receive all the toppings.
- Sauced chicken:
- Toss your chicken with half a cup of barbecue sauce in a bowl until every piece is coated. This is where the flavor really happens; the sauce clings to the chicken instead of pooling at the bottom.
- Build your base:
- Spread a thin layer of barbecue sauce directly onto each flatbread, leaving a small border. Thin is key here because too much sauce makes the bottom soggy.
- Layer the chicken:
- Distribute the sauced chicken evenly across both flatbreads, then sprinkle both cheeses on top. The combination melts together and creates this wonderful binding layer that holds everything in place.
- Add the colors:
- Scatter your red onion slices (and jalapeño or cherry tomatoes if you're using them) across the cheese layer. They'll cook slightly and soften just enough while adding brightness.
- Bake until golden:
- Pop the sheet into your 425°F oven for 12 to 15 minutes, watching for the cheese to bubble at the edges and the flatbread to turn golden. You'll smell when it's almost done.
- Finish and serve:
- Remove from the oven, sprinkle with fresh cilantro, and drizzle extra barbecue sauce if you want more tang. Slice into quarters and serve while everything's still hot and the cheese is at its gooiest.
Save My roommate took a bite and said, 'This tastes like someone actually cared about dinner,' which is maybe the best compliment you can get for something that took less time to make than it does to order takeout. That moment reminded me that good food isn't about complexity; it's about choosing quality ingredients and letting them show off.
Why This Works as a Weeknight Dinner
The beauty of this flatbread is that it bridges the gap between 'I don't have time' and 'I want something that tastes good.' Since chicken is usually already cooked—either leftover or rotisserie from the store—you're really just assembling and baking. The oven does the heavy lifting, which means you can set a timer and step away instead of standing over a stove.
How to Make This Your Own
I've tried this with different variations, and it's surprisingly forgiving. Swap the chicken for shredded pork if that's what you have, or even add caramelized onions and a drizzle of ranch if you want to lean into comfort food territory. The base structure is solid enough that you can play around with toppings and still end up with something delicious.
What to Serve Alongside
This is filling enough to stand alone, though I usually throw together a simple side like a crisp green salad or some roasted vegetables so there's something cool and fresh on the plate. A cold drink—whether it's a light lager or just iced tea—cuts through the richness perfectly and makes the whole meal feel complete.
- Pair with a crisp salad dressed in a tangy vinaigrette to balance the richness of the cheese.
- A cold lager or Pinot Noir works beautifully if you're in the mood for a drink.
- Serve straight from the oven while the cheese is at its absolute best.
Save This flatbread has become my go-to when someone asks what I'm making for dinner and I'm not in the mood for complicated. It's proof that some of the best meals come together not because you planned them, but because you happened to have the right things on hand and weren't afraid to throw them together.
Recipe FAQ
- → What type of bread is best for this dish?
Large flatbreads or naan work well due to their sturdy texture and ability to crisp without sogginess.
- → Can I use leftover chicken for the topping?
Yes, shredded rotisserie or grilled chicken are convenient and maintain great flavor when combined with barbecue sauce.
- → How can I add spice to this flatbread?
Thinly sliced jalapeños or a pinch of chili flakes sprinkled on top will add a pleasant heat.
- → Is there a recommended cheese combination?
A blend of shredded mozzarella and cheddar provides melty texture and sharpness that complements the barbecue flavors.
- → What sides pair well with this dish?
A crisp lager or a light-bodied red wine like Pinot Noir balance the savory, smoky notes perfectly.