BBQ Chicken Flatbread with Mozzarella (Printable View)

Crispy flatbread with BBQ sauce, grilled chicken, caramelized onions, and melted mozzarella. Quick, easy, and crowd-pleasing.

# What You Need:

→ Proteins

01 - 1 cup grilled chicken breast, diced or shredded

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 2 tablespoons chopped fresh cilantro

→ 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 Make It:

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.
04 - Sprinkle half the mozzarella over the BBQ sauce.
05 - Top with diced grilled chicken and scatter sliced onions evenly across both flatbreads.
06 - Add the remaining mozzarella over the toppings.
07 - Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the flatbread is crisp.
08 - Remove from oven. Drizzle with extra BBQ sauce and sprinkle with fresh cilantro.
09 - Slice and serve immediately.

# Expert Tips:

01 -
  • It takes less than half an hour from start to finish, making it perfect for those hectic weeknights when everyone's hungry.
  • The combination of smoky BBQ and gooey cheese feels indulgent without any complicated steps or fancy equipment.
  • You can easily double the recipe for a crowd or keep it simple for two, and leftovers reheat surprisingly well in a skillet.
02 -
  • Don't overload the flatbread with toppings or it will get soggy and won't crisp up properly in the oven.
  • If your flatbreads are thicker, add a couple extra minutes to the baking time so the base gets fully crispy.
  • Let the flatbread cool for just a minute before slicing, or the cheese will slide right off and make a mess.
03 -
  • Use a pizza cutter instead of a knife for clean, even slices that don't drag the toppings around.
  • If you like extra crispy edges, brush a little olive oil along the exposed border before baking.
  • Make a double batch and freeze the unbaked flatbreads for a quick meal later, just bake from frozen and add a few extra minutes.
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