BBQ Chicken Flatbread with Mozzarella (Printable)

Crispy flatbread with BBQ sauce, grilled chicken, caramelized onions, and melted mozzarella. A quick, satisfying meal or party appetizer.

# 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 (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 & Seasoning

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

# How-To Steps:

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 ½-inch border around the edges.
04 - Sprinkle half the mozzarella cheese over the BBQ sauce.
05 - Top with diced grilled chicken and scatter sliced red onions evenly across the surface.
06 - Add remaining mozzarella cheese over the chicken and onion toppings.
07 - Bake for 10 to 12 minutes, or until cheese is melted and bubbly and 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 warm.

# Expert Advice:

01 -
  • It uses up leftover chicken without making it feel like leftovers.
  • You get that wood-fired pizza vibe without firing up anything but your oven.
  • The sweet-tangy BBQ base makes even picky eaters reach for seconds.
  • It bakes so fast you can make it on a weeknight and still catch the sunset.
02 -
  • If you pile the toppings too thick, the flatbread won't crisp and you'll end up with a floppy mess—less is more here.
  • Brushing olive oil on the base before you add anything makes the difference between crispy and soggy every single time.
  • Let the flatbread cool for just a minute before slicing or the cheese will slide right off in one molten sheet.
03 -
  • If your flatbreads are different sizes, adjust the toppings so the smaller one doesn't get overloaded and soggy.
  • Let the baking sheet cool between batches if you're making more than two, or the parchment will scorch and smoke.
  • Freeze any leftover slices wrapped in foil—they reheat in a 375°F oven in about eight minutes and taste nearly as good as fresh.
Go Back