Description
A quick and flavorful flatbread pizza topped with barbecue chicken, melted cheese, red onion, and fresh cilantro on a crisp flatbread base.
Ingredients
- 2 flatbreads or naan breads, about 8 inches each
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup barbecue sauce, divided
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded smoked gouda or cheddar cheese
- 1/4 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sliced jalapeños (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet or pizza pan with parchment paper.
- In a small bowl, toss the cooked chicken with 1/4 cup of the barbecue sauce.
- Place the flatbreads on the prepared baking sheet. Brush lightly with olive oil, then sprinkle with garlic powder and black pepper.
- Spread the remaining 1/4 cup barbecue sauce evenly over the flatbreads, leaving a small border around the edges.
- Sprinkle the mozzarella and smoked gouda or cheddar evenly over each flatbread.
- Top with the barbecue chicken, red onion, and jalapeños if using.
- Bake for 10 to 12 minutes, until the cheese is melted and bubbly and the edges are lightly golden and crisp.
- Remove from the oven, let rest for 2 minutes, then sprinkle with chopped cilantro.
- Slice and serve warm.
Notes
- Rotisserie chicken works well for a faster version.
- Do not overload with sauce to keep the flatbread crisp.
- Use pepper jack cheese for a spicier twist.
- Great for parties when cut into smaller appetizer slices.
- Reheat in the oven or air fryer for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 to 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 65 mg
