Bbq Chicken Flatbread Recipe
bbq sauce, cheddar, smoked gouda, red onion, cilantro
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Ingredients
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Flatbread base
Chicken & sauce
Cheeses
Toppings & garnish
Method
Flatbread base
- 1
Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating. Line a baking sheet with parchment or lightly oil it.
- 2
Chicken & sauce
- 3
Combine chicken with sauce
In a bowl, mix the shredded cooked chicken with 3/4 cup BBQ sauce, smoked paprika and garlic powder until evenly coated. Taste and add a little more BBQ sauce if you prefer a saucier result.
- 4
Reserve about 2 tablespoons of the sauced chicken mixture for scattering as finishing bites if desired.
Assembly & cheese
- 5
Place the oiled flatbreads on the prepared baking sheet or a floured pizza peel if using a stone.
- 6
Evenly distribute half of the shredded cheddar and smoked gouda over each flatbread, leaving a 1/2-inch border.
- 7
Top the cheese with the BBQ-chicken mixture, spreading it in an even layer. If you reserved extra sauced chicken, scatter it now for concentrated flavor spots.
- 8
Scatter the thinly sliced red onion over the chicken so the slices become slightly softened and roasted during baking.
Bake & finish
- 9
Bake in the preheated oven for 8–12 minutes, or until the cheese is melted and bubbly and edges of the flatbread are golden and crisp. Rotate the baking sheet halfway through for even browning.
- 10
Remove the flatbreads from the oven. Immediately sprinkle the chopped cilantro over each flatbread. If using, squeeze the lime half over the top and add a light sprinkle of crushed red pepper flakes to taste.
- 11
Let the flatbreads rest for 2 minutes, then slice into 6–8 pieces per flatbread and serve hot.