I throw together this BBQ Chicken Flatbread Pizza for a quick, flavor-packed dinner—it layers smoky barbecue sauce, tender chicken, melty cheese, and crisp veggies on flatbread for a delicious twist on classic pizza.
Why You’ll Love This Recipe
I love how fast and flexible this comes together—under 20 minutes with ready-made flatbread like naan, lavash, or pita. It transforms leftover or rotisserie chicken into a crowd-pleasing meal with minimal effort. The balance of tangy BBQ, cheese, and subtle onion crunch always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flatbreads (naan, lavash, pita, or pre-made pizza crust)
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Cooked shredded chicken
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BBQ sauce
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Shredded mozzarella cheese (or blend with cheddar)
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Thinly sliced red onion
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Thinly sliced sweet bell pepper (optional)
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Fresh cilantro for garnish
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Olive oil (for chicken seasoning, if desired)
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Optional spices: smoked paprika, garlic powder
Directions
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Prep chicken: In a bowl, toss shredded chicken with about 3 Tbsp BBQ sauce; let it soak flavor for a few minutes.
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Assemble: Place flatbreads on a lined baking sheet. Spread ~1 Tbsp BBQ sauce per flatbread.
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Top: Evenly distribute BBQ chicken, sprinkle with shredded cheese, then layer red onions and pepper slices .
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Bake: Bake in a preheated 390–425 °F oven for 10–12 minutes, until cheese melts and edges turn golden and crispy.
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Garnish: Remove, let cool slightly, then top with fresh cilantro before serving.
Servings and timing
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Servings: Makes about 2 flatbreads (feeds 2); double easily for more.
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Prep time: ~10 minutes
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Cook time: ~10–12 minutes
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Total time: ~20–22 minutes
Variations
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Base switch-up: Use naan for a softer bite, lavash for crispiness, or pita for personal pizzas.
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Cheese options: Swap mozzarella for smoked gouda, pepper jack, cheddar, or Mexican blend for extra flavor.
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Vegetarian twist: Use roasted veggies or grilled tofu in place of chicken .
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Added heat: Sprinkle with jalapeños, chili flakes, or swap in pepper jack cheese.
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Grilled option: Assemble on flatbread and grill over medium heat for 5–7 minutes until cheese melts.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm in the oven at 375 °F (190 °C) for 8–10 minutes or microwave until heated, though oven helps keep the crust crispy.
FAQs
Can I use rotisserie chicken?
Absolutely—I often grab rotisserie chicken, shred it, toss with BBQ sauce, and use it as my topping.
What flatbread works best?
Naan gives a softer bite, lavash crisps up nicely, and pita or pre-made crusts work well too—pick your vibe.
Can I make this vegetarian?
Yes—substitute chicken with roasted vegetables or grilled tofu for a meatless version that still delivers flavor.
How can I spice it up?
I add jalapeño slices, chili flakes, or use pepper jack or smoked gouda for a bit of heat.
Is it okay to grill instead of bake?
Yes—I often assemble the flatbread and grill it over medium heat for 5–7 minutes until the cheese melts and crust crisps.
Conclusion
I find this BBQ Chicken Flatbread Pizza to be my go-to for a fast, delicious meal that feels gourmet with minimal fuss. It’s perfect for using up leftovers, customizing by taste, and fits any night of the week. I hope it brings ease, flavor, and satisfaction to your table just like it does to mine!
Print
BBQ Chicken Flatbread Pizza
- Total Time: 22 minutes
- Yield: 2 flatbreads (about 4 servings total)
Description
A quick, flavorful flatbread pizza topped with smoky BBQ sauce, tender chicken, melty mozzarella, red onions, and fresh cilantro—perfect for a quick lunch or casual dinner.
Ingredients
2 naan or flatbreads (about 7–8″ each)
1 cup cooked chicken, shredded or chopped (rotisserie or grilled)
½ cup barbecue sauce (use your favorite brand)
1 cup shredded mozzarella cheese
¼ cup red onion, thinly sliced
2 Tbsp fresh cilantro, chopped
Optional: ¼ cup smoked gouda or cheddar, shredded
Optional: pinch of red pepper flakes for heat
Instructions
Preheat oven to 425 °F (220 °C). Place flatbreads on a baking sheet.
In a bowl, toss chicken with barbecue sauce until evenly coated.
Spread a thin layer of BBQ sauce over each flatbread—reserving a little from the chicken.
Distribute the sauced chicken evenly across the flatbreads.
Sprinkle shredded mozzarella (and optional smoked gouda or cheddar) on top.
Scatter sliced red onions over the cheese.
Bake for 10–12 minutes, or until cheese is melted and bubbling and flatbread edges are crisp.
Remove from oven, top with chopped cilantro and a pinch of red pepper flakes if desired.
Slice into wedges and serve warm.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Bread
