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BBQ Chicken Flatbread

BBQ chicken flatbread with smoky BBQ sauce, pulled shredded chicken, and melted mozzarella on crispy, golden edges. This easy flatbread pizza bakes fast at 425°F for a bubbly cheese top with charred, crunchy crust.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

flatbreads or naan
  • 4 flatbreads or naan
cooked chicken, shredded
  • 1.5 cups cooked chicken, shredded
BBQ sauce
  • 0.5 cup BBQ sauce plus extra for drizzling
mozzarella cheese, shredded
  • 1.5 cups mozzarella cheese, shredded
red onion, thinly sliced
  • 0.5 red onion, thinly sliced
olive oil
  • 2 tbsp olive oil
garlic clove, minced
  • 1 clove garlic clove, minced
fresh cilantro
  • 1 fresh cilantro for garnish
ranch dressing
  • 1 ranch dressing for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 425°F. Set a sheet pan inside to help the flatbreads start crisping quickly.
  2. Toss shredded chicken with BBQ sauce until evenly coated. Keep stirring until the chicken looks glossy and uniformly smoky.
  3. Brush flatbreads with olive oil mixed with minced garlic. Cover the surface lightly so edges brown without turning soggy.
  4. Spread extra BBQ sauce over each flatbread, then layer shredded mozzarella evenly. Aim for a full blanket so every bite gets melted cheese.
  5. Top with BBQ chicken and sliced red onion. Arrange it in an even layer so the onion stays visible after baking.
Bake and finish
  1. Bake at 425°F for 10–12 minutes, until cheese is melted and edges are golden and crispy. Look for bubbly mozzarella and lightly charred, crisp borders.
  2. Garnish with fresh cilantro and drizzle ranch dressing right before serving. Add the finishing drizzle while the flatbread is hot so it spreads over the melted cheese.

Notes

Pro tip: for extra crisp edges, preheat the sheet pan before baking and spread toppings in an even layer. Store leftovers in the fridge up to 3 days; reheat on a hot oven sheet pan at 400°F until warmed through. Freezing is not recommended because flatbread texture can soften. If you want a lighter option, use part-skim mozzarella and reduce the BBQ sauce amount slightly to cut calories while keeping the cheesy melt.