Save to Pinterest The beauty of a good flatbread pizza hit me one weeknight when I was staring into my fridge, wondering how to turn leftover rotisserie chicken into something that wouldn't feel like a repeat from last week. I'd just grabbed a package of naan on my way home, and somehow the idea of piling it with barbecue sauce, melted cheese, and whatever fresh things I could find felt exactly right. Twenty-five minutes later, my kitchen smelled like caramelizing onions and bubbly cheese, and I realized I'd stumbled onto something I'd be making constantly.
I made this for a small group of friends on a summer evening, and it became the thing everyone kept reaching for instead of the salad I'd spent twice as long preparing. One friend asked if I'd been planning this dish all week, and I had to laugh and admit it was pure improvisation born from a lazy grocery run. That moment taught me that sometimes the best meals come from not overthinking it.
Ingredients
- Flatbreads or naan: These are your foundation, and they bake into something with a crispy exterior and chewy interior if you don't overload them. Two large ones give you nice individual servings.
- Olive oil: Just a light brush is all you need to help them brown and crisp up in the oven.
- Cooked chicken: Use whatever you have—rotisserie chicken works perfectly, or shredded leftover grilled chicken. The barbecue sauce does most of the flavor work here.
- Barbecue sauce: This is your secret weapon, and honestly, it doesn't have to be fancy. Use 1/2 cup to coat the chicken and a light layer on the flatbread itself.
- Mozzarella and cheddar cheese: The combination gives you melted gooeyness from the mozzarella and a little sharp flavor from the cheddar. Don't skip the mix.
- Red onion: Thinly sliced, it adds a sharp bite that cuts through the richness of the cheese and sauce.
- Fresh cilantro: Sprinkled on at the end, it's your brightness—it keeps the whole thing from feeling heavy.
Instructions
- Heat your oven and prep:
- Get your oven to 425°F and line your baking sheet with parchment paper so cleanup is painless. This temperature is hot enough to crisp the edges without burning the cheese.
- Oil and place the flatbreads:
- Brush each flatbread lightly with olive oil, then arrange them on your prepared sheet. This simple step is what makes the difference between soggy and crispy.
- Coat the chicken:
- Toss your shredded or diced chicken with 1/2 cup of barbecue sauce in a bowl until every piece is coated. Taste it as you go—if you like more sauce, add a little more.
- Sauce and build:
- Spread a thin layer of barbecue sauce on each flatbread, then top with your sauced chicken. Don't be shy, but don't make it so thick that the flatbread can't support it.
- Add cheese and toppings:
- Layer the mozzarella and cheddar over the chicken, then scatter your thinly sliced red onion across the top. If you're adding jalapeños or cherry tomatoes, this is when they go on.
- Bake until bubbly:
- Bake for 12 to 15 minutes until the cheese is melted and bubbling and the edges are just starting to turn golden. Watch it during the last few minutes so it doesn't go from golden to burnt.
- Finish with freshness:
- Pull it out, scatter fresh cilantro over the top, and drizzle with extra barbecue sauce if you want that extra hit. Let it rest for just a minute before slicing.
Save to Pinterest There's something quietly satisfying about pulling a flatbread pizza out of the oven and watching the cheese bubble and brown at the edges. The first time I added the cilantro at the very end, it hit me how much that fresh herb changes the whole eating experience—it's the thing that keeps you from feeling like you've eaten something heavy.
Swap Ideas That Actually Work
The genius of this flatbread is that it's endlessly flexible without losing its soul. Use pulled pork instead of chicken, or even ground turkey if you're going that direction—just toss it with the barbecue sauce and build the same way. For a spicy version, add thin jalapeño slices and a pinch of chili flakes to the cheese layer, and it shifts the whole vibe without requiring any real work. If you don't have both cheeses, mozzarella alone works fine, or mix in a little crumbled blue cheese if you're feeling brave and it's something your crowd would enjoy.
The Temperature and Timing Thing
425°F is hot enough to crisp the flatbread and melt the cheese without the edges burning, which is the sweet spot I landed on after testing a few times. If your oven runs hot, start checking around the 12-minute mark—there's nothing worse than pulling out a flatbread where the cheese is perfect but the crust is charred. The parchment paper is honestly your friend here because it lets the bottom crisp without sticking, and you'll be grateful when cleanup is literally peeling off paper instead of scrubbing melted cheese.
Make It Your Own
The real reason this flatbread has become such a staple for me is that it never feels the same twice, even though the technique is identical. One week it's a Tuesday night dinner for one, the next it's feeding a group and somehow everyone has a different take on what they want added. You could drizzle ranch dressing over the top before serving, or add crispy bacon crumbles under the cheese, or swap in different fresh herbs depending on what you're in the mood for.
- If you're making this for people with dietary restrictions, rotisserie chicken from the deli is already cooked, which saves you a step and a pan.
- Fresh cilantro can be swapped for parsley or green onions if that's what you have, and honestly the flatbread is good either way.
- This feeds four people as a main course, or you could cut the servings in half and stretch it to feed more if you're pairing it with sides.
Save to Pinterest This has become the dinner I make when I want something that tastes more complicated than it actually is, which is honestly the best kind of cooking. It's been the thing that's brought people to my table on countless evenings, asking for the recipe before they've even finished eating.
Common Recipe Questions
- → Can I use a different type of bread?
Yes, naan or pita bread can substitute flatbread, as they hold toppings well and crisp nicely in the oven.
- → What cheeses work best for this dish?
Mozzarella and cheddar offer a creamy and sharp contrast, but you can experiment with other melting cheeses like Monterey Jack.
- → How can I make this spicier?
Add extra jalapeño slices or a pinch of chili flakes before baking to increase the heat level according to taste.
- → Is pre-cooked chicken recommended?
Using pre-cooked or leftover grilled chicken speeds up preparation and absorbs barbecue sauce evenly for richer flavor.
- → What are good beverage pairings?
Light-bodied red wines like Pinot Noir or a crisp lager complement the smoky barbecue and cheesy layers well.