Save to Pinterest There's something magical about the moment when melted cheese starts bubbling in the oven and your kitchen suddenly smells like a backyard barbecue. I discovered this flatbread one lazy Saturday afternoon when I had leftover rotisserie chicken, some cheese, and a bottle of barbecue sauce that had been quietly sitting in my pantry. Twenty-five minutes later, I had something that tasted like it came from a proper pizzeria, not my regular oven. It's become my go-to when friends drop by unexpectedly or when I need dinner that feels impressive but requires almost no stress.
I made this for my neighbor who mentioned she was tired of the same old weeknight routine, and watching her face light up when she bit into the crispy, cheesy edge told me everything I needed to know about this recipe's potential. She asked for it again the following week, and now it's her go-to when she's hosting small gatherings in her backyard during summer.
Ingredients
- 2 large flatbreads or naan: These are the foundation—they crisp up beautifully in the oven without becoming cardboard-like if you watch them closely.
- 1 tablespoon olive oil: Just enough to encourage browning at the edges without making things greasy.
- 1 cup cooked chicken breast, shredded or diced: Shredding works better if you want it to distribute evenly, but chunks are perfectly fine if that's what you have.
- 1/2 cup barbecue sauce plus extra for drizzling: This is where the soul of the dish lives—pick one you actually enjoy eating on its own.
- 1 cup shredded mozzarella cheese: The workhorse that melts smoothly and holds everything together.
- 1/2 cup shredded cheddar cheese: Adds a slight sharpness that barbecue sauce adores.
- 1/4 small red onion, thinly sliced: The bite of raw onion cuts through the richness in the best possible way.
- 1/4 cup fresh cilantro, chopped: A unexpected friend to barbecue sauce—trust it.
- 1 small jalapeño, thinly sliced (optional): For when you want to shake things up with a little heat.
- 1/2 cup cherry tomatoes, halved (optional): These burst slightly during baking and add a little freshness to an otherwise heavy dish.
Instructions
- Get your oven hot and ready:
- Preheat to 425°F and line a baking sheet with parchment paper so cleanup is actually painless and nothing sticks.
- Oil your flatbreads lightly:
- Brush them with olive oil and lay them flat on the prepared sheet—this is what creates those golden, crispy edges that make everyone ask for the recipe.
- Coat the chicken in barbecue sauce:
- In a bowl, toss your cooked chicken with the 1/2 cup barbecue sauce so every piece gets a proper coating.
- Build the base:
- Spread a thin layer of barbecue sauce directly onto each flatbread, then add your sauced chicken in an even layer.
- Add the cheese:
- Scatter both mozzarella and cheddar over the chicken—don't be shy about coverage here.
- Layer on the toppings:
- Distribute red onion slices, jalapeños, and tomatoes (if using) across the surface in a way that looks intentional rather than random.
- Into the oven it goes:
- Bake for 12 to 15 minutes until the cheese is genuinely bubbly and the edges have turned golden brown—this is the visual cue to pull them out.
- The finishing touch:
- Top with fresh cilantro right out of the oven and drizzle with extra barbecue sauce if the mood strikes.
- Slice and serve:
- Let them cool just long enough to handle without burning your fingers, then slice and enjoy while everything is still warm.
Save to Pinterest There was an afternoon when my daughter came home from school having had a terrible day, and I threw this together while she did her homework at the kitchen counter. By the time it came out of the oven, the smell had already started shifting her mood, and somehow sharing something warm and cheesy with your kid hits different than any pep talk could.
Why This Works as a Crowd Pleaser
Flatbread pizza is the comfortable middle ground between casual and impressive, which is exactly why people keep asking you to make it again. There's nothing intimidating about it, nothing that requires special skills or fancy equipment, yet it feels thoughtful and deliberate. It's the kind of dish that works for a Tuesday night family dinner, a Friday night with friends, or a Saturday potluck where you want to contribute something that'll actually get eaten.
Building Flavor Layers That Stick Around
The secret to making this feel restaurant-quality is understanding that every element should pull its own weight. The raw onion isn't just a garnish—it's the sharpness that makes you notice the sweetness of the barbecue sauce. The cilantro isn't decorative—it's the unexpected freshness that keeps the whole thing from feeling one-note. When you layer things thoughtfully, people taste the difference even if they can't quite name what makes it special.
Improvising Based on What You Have
This recipe thrives on flexibility because the core concept is so simple that variations just work. Swap regular flatbread for naan or pita, use any barbecue sauce you actually enjoy, top with whatever vegetables look good in your produce drawer. I've made versions with crispy bacon crumbles tucked under the cheese, with caramelized onions when I had time, with corn when summer arrived. The frame stays the same, but the painting changes every time.
- Rotisserie chicken from the supermarket saves even more time and honestly tastes better than home-cooked in this application.
- If your barbecue sauce is on the thin side, drain the chicken well after coating so you don't end up with a soggy flatbread.
- Make sure your baking sheet is fully preheated if you want truly crispy bottoms.
Save to Pinterest This is the kind of recipe that reminds you why you actually enjoy cooking—because it's simple enough to not stress over, but satisfying enough to feel like you've accomplished something. Keep it in your back pocket for those moments when you want to feed people something good without the fuss.
Recipe Questions & Answers
- → Can I use leftover chicken?
Yes, leftover grilled or rotisserie chicken works great and saves preparation time.
- → What cheeses are best for this dish?
A mix of shredded mozzarella and cheddar melts well and provides balanced flavor.
- → How can I add some heat?
Thinly sliced jalapeños or a pinch of chili flakes sprinkled on top add a spicy kick.
- → Is there a good drink pairing?
This pairs nicely with a crisp lager or a light-bodied red wine like Pinot Noir.
- → Can I swap flatbreads for naan?
Yes, both flatbreads and naan provide an excellent base for these toppings.