Chicken Flatbread Pizza Recipe for All

Why You’ll Love This Recipe

I love how easy and versatile this recipe is. It’s perfect for using up leftover chicken, and the flatbread base bakes up crispy and golden in just minutes. The combination of sweet and smoky BBQ sauce with melty cheese and red onions gives it that irresistible balance of savory and tangy. I also like that it’s easy to customize—whether I’m keeping it classic or mixing in extra toppings, it always turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pieces flatbread
1 cup cooked shredded chicken
1/2 cup BBQ sauce
1 tablespoon olive oil
1 cup shredded mozzarella cheese
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro

Directions

1. I preheat my oven to 425°F (220°C) and place the flatbreads on a baking sheet.

2. I brush a light layer of olive oil over each flatbread, then spread the BBQ sauce evenly across the surface.

3. I distribute the shredded chicken over the sauced flatbreads, making sure it’s evenly spread. Then, I sprinkle the mozzarella cheese and thinly sliced red onion on top.

4. I bake the flatbreads for 8–10 minutes, or until the cheese is fully melted and the edges of the flatbread are crisp and golden.

5. Once out of the oven, I finish with a sprinkle of chopped fresh cilantro. I slice and serve immediately while it’s hot and bubbly.

Servings and timing

This recipe makes 2 servings and takes just 20 minutes from start to finish, making it perfect for a quick dinner or lunch.

Variations

When I want to switch it up, I swap BBQ sauce for buffalo sauce or pesto. I sometimes add sliced jalapeños for a spicy kick, or throw on some cooked bacon bits for extra richness. If I’m out of mozzarella, I use a mix of cheddar and Monterey Jack. For a vegetarian version, I replace the chicken with roasted veggies or plant-based protein.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I bake it at 375°F for about 5–7 minutes to bring back the crispiness, or I use a skillet over medium heat to warm the slices through. I avoid microwaving, as it can make the flatbread soggy.

FAQs

Can I use naan or pita instead of flatbread?

Yes, I often use naan or pita as the base. They crisp up beautifully and hold the toppings just as well.

What kind of BBQ sauce works best?

I like using a smoky or honey BBQ sauce, but any kind I enjoy will work well—it’s all about the flavor I want.

Can I make this flatbread ahead of time?

I sometimes prep the flatbreads with toppings and store them in the fridge for a few hours. Then I just pop them in the oven when I’m ready to eat.

Is there a gluten-free version?

Yes, I use gluten-free flatbread or gluten-free pizza crusts as the base. Just check labels to ensure all ingredients are safe.

Can I grill these instead of baking?

Absolutely. I place the flatbreads on a preheated grill and cook with the lid closed for about 5–7 minutes, until the cheese melts and the bottom is crisp.

Conclusion

This Chicken Flatbread Pizza is one of my favorite ways to enjoy a quick, satisfying meal without much effort. With just a few simple ingredients, it delivers bold flavor and crispy texture every time. Whether I’m feeding myself or sharing with others, it’s always a winner—and it’s easy to make it my own with a few simple twists.

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