Save to Pinterest There's something almost defiant about a flatbread pizza that comes together in under 30 minutes. I discovered this version on a weeknight when my partner texted asking if I could handle dinner, and I had exactly what was in my fridge: a package of naan, some rotisserie chicken, and a bottle of barbecue sauce gathering dust. The cheese melted into golden pools, the cilantro scattered on top caught the oven light, and suddenly what could have been a forgettable Tuesday turned into something people actually asked me to make again.
I made these for a casual dinner party once, and my neighbor—who I'd only ever chatted with in passing—came back into the kitchen asking for the recipe. She stood there eating a slice over the sink, talking about how her kids were actually excited about dinner for once. That's when I realized this flatbread wasn't just convenient; it genuinely made people happy.
Ingredients
- Flatbreads or naan: These are your foundation, and honestly, quality matters here—thicker ones hold up better to the sauce and toppings without getting soggy in the middle.
- Olive oil: Just enough to create a subtle barrier between bread and toppings, preventing the dreaded sogginess.
- Cooked chicken breast: Shredded works beautifully because it distributes the barbecue sauce more evenly than chunks, and it cooks faster when it hits the oven.
- Barbecue sauce: This is your flavor anchor—I've learned the hard way that thin, watery sauces disappear into the cheese, so pick one with actual depth.
- Mozzarella and cheddar cheese blend: Mozzarella melts smooth while cheddar adds that sharpness; together they're greater than either alone.
- Red onion: Thin slices stay crisp even after baking, providing a little brightness against the richness.
- Fresh cilantro: Added after baking so it doesn't lose its character, giving you that fresh herb moment in every bite.
- Optional jalapeño and cherry tomatoes: These are your creative freedom—they add personality without changing the soul of the dish.
Instructions
- Heat your oven and prep:
- Get the oven to 425°F and line a baking sheet with parchment paper. This temperature is the sweet spot where cheese bubbles without the bread burning.
- Oil the foundation:
- Brush each flatbread lightly with olive oil and lay them on the sheet. You're creating a subtle protective layer, not an oil slick.
- Sauce the chicken:
- Toss your cooked chicken with the barbecue sauce in a bowl until it's evenly coated. This way the flavor hits every piece instead of clustering in one corner.
- Build the base:
- Spread a thin layer of barbecue sauce across each flatbread. Thin is the word here—you want flavor, not a puddle.
- Layer thoughtfully:
- Top with the sauced chicken first, then scatter both cheeses evenly. The chicken acts as an insulator so the cheese doesn't burn directly on the bread.
- Add the toppings:
- Scatter red onion slices and any optional jalapeño or tomatoes across the cheese. Spread them around so you get some in every slice.
- Bake until golden:
- Bake for 12–15 minutes, watching for when the cheese turns bubbly and the edges start catching color. Every oven is different, so trust your eyes more than the timer.
- Finish and serve:
- Pull it out, let it cool for exactly one minute, then sprinkle cilantro and an extra drizzle of barbecue sauce. Slice while it's still warm and serve immediately.
Save to Pinterest There was an afternoon when my niece, who's usually suspicious of anything green on her plate, picked off a piece with cilantro still clinging to it. She ate it without thinking, then went back for more. That small moment—when someone discovers they like something they were certain they didn't—that's what this flatbread does.
Why This Works as Quick Dinner
The real magic is that almost every component can be prepared ahead. Your chicken can be cooked and shredded the night before, your red onion sliced and stored in water so it doesn't turn brown, your cheese measured into a bowl. When hunger strikes, you're just assembling and baking, which feels less like cooking and more like solving a puzzle with flavors. That 25-minute total time is genuine, not including a bunch of hidden prep you forgot to factor in.
Making It Your Own
The beauty of this flatbread is that it handles customization without losing its identity. I've made versions with caramelized onions, with crispy bacon bits scattered on top, with a mix of grilled vegetables tucked underneath the cheese. The barbecue sauce and chicken are the through-line, but everything else is yours to decide. One time I used a drizzle of honey on top of the cilantro, which sounds weird until you taste how it plays against the savory sauce.
Pairing and Serving Suggestions
Serve these hot, ideally right when they come out of the oven when the cheese is still that perfect molten state. A simple green salad on the side cuts through the richness, or if you want to lean into comfort, some crispy fries alongside work too. The beverage pairing note about crisp lagers and light reds isn't just suggestion—those drinks actually make the flavors sing by providing either brightness or gentle tannins that balance the sauce.
- Let each flatbread cool for one minute after baking so the cheese sets just enough to hold when you slice.
- Customize by putting different toppings on each flatbread if you're cooking for people with different preferences.
- Leftover pieces can be reheated gently in a 350°F oven for 5 minutes, though they're honestly best fresh.
Save to Pinterest This flatbread has become my answer to the "what should we have for dinner?" question that comes around 5 p.m. on busy days. It's the kind of food that tastes like you put in effort without actually requiring all that much, which is maybe the best kind of meal.
Recipe FAQs
- → What type of chicken works best for this dish?
Cooked chicken breast, shredded or diced, is ideal. Rotisserie or leftover grilled chicken are convenient alternatives.
- → Can I adjust the spiciness?
Yes, add sliced jalapeños or a pinch of chili flakes to increase the heat according to your preference.
- → How do I keep the flatbread crispy?
Brushing the flatbread lightly with olive oil and baking on a parchment-lined sheet at high heat ensures a crispy base.
- → What cheeses are used in the topping?
A combination of shredded mozzarella and cheddar cheese melts perfectly for a creamy, flavorful topping.
- → Are there suitable beverage pairings?
This flatbread pairs well with a crisp lager or a light-bodied red wine like Pinot Noir to complement the flavors.