Ingredients
Method
- Preheat oven to 425°F.
- Place the flatbread on a baking sheet. Spread BBQ sauce over each one. Sprinkle evenly with mozzarella and cheddar cheese.
- Top each pizza with shredded chicken. Add the red onion. Drizzle a little extra BBQ sauce on top.
- Bake for 10-12 minutes on the middle rack. Remove when the cheese is melted and the crust edges are crispy. Garnish with chopped cilantro. Cut into 3-4 slices and serve immediately.
Nutrition
Notes
Ingredient Swap: I love using rotisserie chicken here for its flavor and convenience, but leftover grilled chicken or even a simple pan-seared breast works wonderfully.
Storage Tip: These flatbreads are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days and reheat in a toaster oven to keep the crust crisp.
Make-
Ahead Trick: You can prep all your toppings ahead of time and keep them in separate containers in the fridge, so assembling and baking is a quick 10-minute task when you're ready to eat.
Common Mistake: Don't overload the flatbreads with toppings, especially wet ingredients, or the center can become soggy instead of achieving that perfect crisp edge I always aim for.
Serving Suggestion: I like to serve these sliced on a big board with a simple side salad or some pickled vegetables to cut through the richness of the BBQ sauce.
Equipment Note: If you don't have a baking sheet, I've successfully cooked these directly on the oven rack for an even crispier crust, just be careful when sliding them off.