Pin It Last summer, my neighbor knocked on the door with leftover rotisserie chicken and a challenge: make something exciting for dinner in under thirty minutes. I rummaged through the pantry, found some flatbread, and remembered a barbecue pizza I'd had at a food truck downtown. The result was this flatbread—crispy, saucy, and ready faster than anyone expected. Now it's my go-to when I need to feed people without fussing.
I made this for a casual dinner party once, and what struck me was how people gravitated toward it first—barely letting it cool before grabbing a slice. Someone asked if I'd catered it, and I almost didn't correct them. That's when I realized this wasn't just convenient; it was genuinely craveable.
Ingredients
- Flatbreads or naan (2 large): The foundation matters here—shop for ones with a little thickness so they stay structurally sound under all those toppings and bake up with a satisfying crispness.
- Olive oil (1 tablespoon): Just enough to help them brown and crisp without turning greasy.
- Cooked chicken breast (1 cup, shredded or diced): Rotisserie is your secret shortcut; the meat stays moist and flavorful without extra work.
- Barbecue sauce (1/2 cup plus extra): The tangy, smoky glue that holds everything together—taste yours first because some brands are sweeter or spicier than others.
- Shredded mozzarella (1 cup) and cheddar (1/2 cup): The combination matters; mozzarella gets those perfect strings while cheddar adds actual flavor depth.
- Red onion (1/4 small, thinly sliced): The raw sharpness keeps this from feeling one-note and heavy.
- Fresh cilantro (1/4 cup, chopped): Sprinkled on at the end, it's the brightness that makes people taste something more interesting than they expected.
Instructions
- Get your oven ready:
- Set it to 425°F and line a baking sheet with parchment paper. You want the temperature high enough to crisp the flatbread bottom without drying everything out.
- Oil and arrange:
- Brush both flatbreads lightly with olive oil and lay them on your prepared sheet. Don't oversaturate or they'll cook unevenly.
- Sauce the chicken:
- Toss your shredded chicken with that half cup of barbecue sauce in a bowl until every piece is coated. This way the flavor soaks in rather than sitting on top.
- Build your base:
- Spread a thin layer of barbecue sauce directly onto each flatbread, leaving about a quarter-inch from the edges. Less is more; you can always drizzle more after baking.
- Layer on the toppings:
- Distribute the sauced chicken evenly across each flatbread, then scatter mozzarella and cheddar in a balanced layer. An even hand here means every bite feels intentional.
- Add the accents:
- Scatter your red onion slices on top, along with jalapeños or cherry tomatoes if you're using them. Space them out so they're distributed, not clumped.
- Bake until bubbly:
- Slide into the oven for twelve to fifteen minutes, watching for the cheese to bubble and the edges to turn golden brown. You'll know it's ready when the aroma becomes impossible to ignore.
- Finish and serve:
- Pull it out, let it cool for just a minute, then sprinkle cilantro and drizzle with extra barbecue sauce if the mood strikes. Slice while warm and serve immediately.
Pin It There's a moment, maybe a minute before it comes out of the oven, when the kitchen fills with this aroma of caramelizing cheese and smoky barbecue, and you realize you've created something that tastes like you actually know what you're doing. That's when flatbread recipes like this one stopped feeling like shortcuts and started feeling like genuine accomplishments.
Why This Works as a Crowd-Pleaser
Barbecue and cheese are a combination almost nobody argues with, and flatbread as a base means everyone gets a crispy, handheld piece without the heaviness of a full pizza. The raw red onion and cilantro add brightness that keeps things from feeling one-dimensional, while the optional jalapeños and tomatoes let people customize without slowing you down. It's the kind of dish that makes people feel cared for without requiring you to stress.
Shortcuts and Swaps That Actually Work
If you don't have cooked chicken on hand, rotisserie chicken from the grocery store saves probably ten minutes and honestly tastes better than what most of us cook at home. Leftover grilled chicken works beautifully too if you're meal-prepping. You can also swap the cheese ratio if cheddar isn't your thing—gouda adds a deeper smoke, and fontina melts like a dream.
Serving Suggestions and Pairings
This is one of those dishes that feels complete on its own, but I've found it pairs unexpectedly well with something cold and crisp—a lager or a light Pinot Noir if you're in a wine mood. A simple green salad on the side keeps things balanced, especially if you've loaded up on jalapeños or gone heavy with the barbecue sauce drizzle.
- Serve it hot and fresh from the oven, or let it rest thirty seconds so the cheese sets slightly and you can pick up slices without them falling apart.
- If you're feeding a crowd, prep the toppings station-style so people can customize their own before baking.
- Leftover slices reheat beautifully in a toaster oven, though they're equally good cold the next morning if you find any actually left over.
Pin It There's something quietly wonderful about a recipe that comes together in less time than it takes to think about what to make for dinner, yet tastes like you genuinely put thought into it. This flatbread has become that for me.
Questions & Answers
- → Can I use leftover chicken for this dish?
Yes, shredded or diced leftover grilled chicken works perfectly, adding convenience without sacrificing flavor.
- → What cheeses work best for topping?
Shredded mozzarella and cheddar provide a melty, savory blend, but feel free to experiment with other cheeses like Monterey Jack or gouda.
- → How can I make this dish spicier?
Add sliced jalapeños or a pinch of chili flakes on top before baking to enhance the heat level.
- → Is it possible to prepare this without flatbread?
Flatbreads or naan work best for texture, but pita or thin pizza crusts can also be used as a base.
- → What are good beverage pairings?
This dish pairs well with a crisp lager or a light-bodied red wine such as Pinot Noir to complement the smoky barbecue flavors.
- → How long should I bake to ensure perfect melting?
Bake at 425°F (220°C) for 12-15 minutes until cheese is bubbly and edges of the flatbread turn golden brown.