Pizza night just got a makeover.
Flatbread is faster than dough. No rolling. No rising. Just top, bake, eat. BBQ sauce instead of tomato. Chicken instead of pepperoni. Red onion for bite. Cilantro for freshness. Done in 15.
Ingredients
Serves 2-3.
- 2 large flatbreads (or naan or pita)
- ½ cup BBQ sauce (plus extra for drizzling)
- 1½ cups cooked chicken, shredded (rotisserie = cheat code)
- ½ small red onion, thinly sliced
- 1½ cups shredded mozzarella or Gouda cheese
- Fresh cilantro, chopped (for garnish)
- Optional: Pickled jalapeños, corn, bacon bits
Step-by-Step Instructions
Step 1: Preheat
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Step 2: Sauce the Flatbread
- Place flatbreads on the baking sheet. Spread BBQ sauce evenly on each.
Step 3: Add Toppings
- Top with shredded chicken, red onion, and cheese.
- Add jalapeños or corn if you’re feeling fancy.
Step 4: Bake
- Bake 8-10 minutes until cheese is melted and edges are crispy.
Step 5: Finish and Slice
- Drizzle with extra BBQ sauce. Sprinkle with cilantro.
- Slice and serve hot.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 2-3 servings
Difficulty: Stupid Easy
Storage Notes
Best Fresh:
Flatbread is crispiest straight from the oven. Leftovers get soft.
Fridge:
Store in an airtight container for 2 days.
Reheat:
Air fryer at 350°F for 3 minutes. Oven at 375°F for 5-7 minutes. Microwave = sad floppy bread. Don’t.
Pro Tip:
Use leftover BBQ chicken from last night’s dinner. Zero waste. Maximum flavor.
