Bbq Chicken Flatbread Recipe

Name: Kona Grill - Tampas BBQ Chicken Flatbread Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 units store-bought flatbreads (8–10") or pizza dough; 1 tbs olive oil (for brushing); 0.5 tsp kosher salt; 2 cups cooked chicken breast, shredded or chopped; 0.75 cups your favorite BBQ sauce; 0.5 tsp smoked paprika; 0.25 tsp black pepper; 1 cups sharp cheddar, shredded; 1 cups smoked gouda, shredded; 0.5 cup red onion, thinly sliced; 0.25 cup fresh cilantro, chopped; 2 units lime wedges (optional); 0.25 tsp crushed red pepper flakes (optional)

Inspired by Kona Grill - Tampa

Time30m

Serves4

bbq sauce, cheddar, smoked gouda, red onion, cilantro

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Ingredients

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Flatbread & Base

2 units store-bought flatbreads (8–10") or pizza dough

1 tbs olive oil (for brushing)

1/2 tsp kosher salt

Chicken & Sauce

2 cups cooked chicken breast, shredded or chopped

3/4 cups your favorite BBQ sauce

1/2 tsp Smoked paprika

1/4 tsp black pepper

Cheeses

1 cups sharp cheddar, shredded

1 cups smoked gouda, shredded

Toppings & Garnish

1/2 cup Red onion, thinly sliced

1/4 cup Fresh cilantro, chopped

2 units lime wedges (optional)

1/4 tsp crushed red pepper flakes (optional)

Method

Prepare Oven and Flatbread

Preheat

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats. If using a baking sheet, lightly oil or line with parchment.

Lightly brush both flatbreads with olive oil on one side and sprinkle the oiled side with a pinch of kosher salt. Place them oiled-side-down on a cutting board; the oiled side will be the exterior bottom.

Prepare Chicken Mixture

In a medium bowl combine shredded cooked chicken, 1/2 cup of the BBQ sauce, smoked paprika, and black pepper. Toss until chicken is evenly coated. Taste and add up to 1/4 cup more BBQ sauce if you prefer a saucier topping.

Assemble Flatbreads

Place one flatbread (oiled side down) on a baking sheet or a peel if using a stone. Spread 1/4 cup of BBQ sauce evenly over each flatbread, leaving a 1/2" border around the edge.

Distribute the BBQ-coated chicken evenly over the two flatbreads (about 1 cup chicken per flatbread).

Sprinkle shredded smoked gouda evenly over the chicken, then top with shredded cheddar, distributing the cheeses so both melts together (about 1 cup total cheese per flatbread, split between cheeses).

Scatter thinly sliced red onion over the cheese (divide the 1/2 cup between the two flatbreads).

Bake

Transfer the assembled flatbreads to the oven. Bake directly on the pizza stone or on the middle rack for 8–10 minutes, or until the cheese is melted and bubbly and the flatbread edges are golden and crisp. If using a baking sheet, check at 7 minutes as it may bake faster.

Rotate the pan once halfway through baking for even browning if your oven has hot spots.

Finish & Serve

Remove flatbreads from the oven and let rest 2 minutes. Drizzle or brush an optional tablespoon of the remaining BBQ sauce lightly over the hot flatbreads if you want extra sauce.

Scatter chopped cilantro over the flatbreads and add a pinch of crushed red pepper flakes if using. Cut each flatbread into 6–8 slices. Serve with lime wedges on the side for squeezing over individual slices.