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Quick BBQ Chicken Flatbread – Easy Weeknight Pizza

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Flatbreads: 2–4 pieces naan or pre-baked flatbread
  • Cooked chicken: 1–2 cups shredded or chopped (rotisserie works great)
  • BBQ sauce: 1/2–3/4 cup, your favorite brand or homemade
  • Cheese: 1 1/2–2 cups shredded mozzarella or Monterey Jack
  • Red onion: 1/4–1/2 small, thinly sliced
  • Cilantro: Small handful, chopped
  • Olive oil: For brushing
  • Optional add-ons: Smoked paprika, garlic powder, crushed red pepper, bacon bits, jalapeño, pineapple
  • Salt and pepper: To taste
  • Lime: 1 wedge for a quick squeeze at the end (optional but great)

Method
 

  1. Preheat the oven: Set to 425–450°F (220–230°C). Hotter is better for a crisp, bubbly finish. If you have a sheet pan or pizza stone, place it in the oven to preheat.
  2. Prep the chicken: Toss the chicken with half the BBQ sauce and a pinch of salt, pepper, and optional smoked paprika. This seasons the meat and keeps it juicy.
  3. Brush the base: Lightly brush flatbreads with olive oil. Spread a thin layer of BBQ sauce over each, leaving a small border.
  4. Add toppings: Sprinkle on most of the cheese. Scatter the sauced chicken evenly, then add red onion. Finish with the remaining cheese for a melty “blanket.”
  5. Bake: Transfer flatbreads to the hot sheet pan or stone. Bake 8–12 minutes, until the cheese is melted and browned in spots and the edges are crisp.
  6. Finish fresh: Let rest 1–2 minutes. Top with chopped cilantro and a small squeeze of lime. Add a drizzle of extra BBQ sauce if you like.
  7. Slice and serve: Cut into wedges. Serve hot with a simple side salad or steamed veggies.