Oh, have I got a lifesaver for you on those nights when the clock is ticking and hunger is glaring? Weeknights can feel so rushed! That’s why I absolutely rely on my super-speedy recipe for the best BBQ Chicken Flatbread Pizzas. Seriously, these are faster than ordering takeout, and they taste a million times fresher!
When I first started trying to juggle my schedule a few years back, dinner often ended up being cereal. Not anymore! The brilliant thing here is using pre-made flatbreads as the base. It cuts out 90% of the work, but you still get that smoky flavor, gooey cheese, and crunchy texture we all crave. You can go from zero to hot, bubbly pizza in about 20 minutes, tops. It’s my absolute favorite lazy-day dinner hack when I need something hearty *right now*.
Why You Will Love These Quick BBQ Chicken Flatbread Pizzas
Honestly, what’s not to love? These pizzas fly off the conveyor belt faster than you can set the table. I whipped these up the other day when I was swamped, and my family thought I’d spent ages wrestling with dough. Don’t you just love fooling people with easy recipes?
Here’s the rundown on why this recipe is now permanently filed under my ‘Emergency Dinner’ tab:
- Speed Demon: We’re talking about 20 minutes total time here. Prep is ten, cook time is ten. Perfect for when you get home starving!
- Zero Mess: Since we skip rolling dough entirely, cleanup is just a baking sheet and a couple of bowls. So easy!
- Flavor Bomb: The combination of sweet, smoky BBQ sauce, savory chicken, and that sharp bite of fresh red onion just sings together. It’s way more exciting than plain old pepperoni.
- Totally Customizable: Running low on mozzarella? Need more onions? It doesn’t care. You can toss anything on here! Unlike my elaborate BBQ pulled pork sliders, this one is completely flexible.
Essential Ingredients for Perfect BBQ Chicken Flatbread Pizzas
You won’t believe how few things you actually need for this flavor explosion. The beauty of using a flatbread base is that the heavy lifting is already done for you! We need just a handful of things, and most of them probably live in your fridge already. Remember, quality matters here because there aren’t many components to hide behind.
Make sure you’ve got your ingredients prepped just right. I learned with my BBQ pulled pork sliders that prepping first makes the assembly fly by. For these pizzas, you’ll need:
- Two pre-made flatbreads—whatever sturdy kind you like best!
- One cup of cooked, shredded chicken. Seriously, if you need speed, use leftover chicken or grab a rotisserie bird. It cuts the prep time in half, trust me!
- About half a cup of your favorite BBQ sauce. Don’t skimp here; this is the star!
- Half a cup of shredded mozzarella cheese—make sure it’s already shredded for fast melting.
- A quarter cup of red onion, and you need this thinly sliced so it cooks through in the short baking time.
- Two tablespoons of fresh cilantro, roughly chopped, because it goes on last and adds that pop of green freshness.
That’s it! Two flatbreads, one fantastic dinner. You’re ready to assemble!
Step-by-Step Instructions for Making BBQ Chicken Flatbread Pizzas
Okay, this is where the fun officially begins! Since we are making super-quick flatbread pizzas, the key is having everything ready to go before the oven even hits temperature. Seriously, measure out your onions and cilantro now. When you’re dealing with something this fast, you can’t afford to stop mid-sauce to chop something!
I follow a simple three-part process: Heat it up, pile it on, bake quick. If you check out my notes on making homemade tomato sauce, you know that sauce spreading is important, and the same holds true here!
Prepping the Oven and Flatbread Base
First things first, we need the heat! Crank your oven up to 400 degrees Fahrenheit (that’s 200 degrees Celsius for my friends overseas). While that’s warming up, grab a sturdy baking sheet. Lay your two flatbreads right down on it. I usually give the base a tiny brush of olive oil, but that’s optional. Just make sure the flatbread edges aren’t touching the sides of the pan, or they can get too dark too fast!
Assembling Your BBQ Chicken Flatbread Pizzas
Now we layer! Start with that glorious BBQ sauce. Take about half a cup and spread it across each flatbread, making sure you leave a little border—maybe half an inch—around the edges. This border is crucial! If you sauce it all the way to the edge, the sauce caramelizes and burns before the middle is done cooking. No one wants a burnt edge!
Next, layer on that shredded chicken evenly across the sauce. Then hit it with the mozzarella—don’t be shy, but don’t bury the chicken either. Finally, scatter those beautiful, thinly sliced red onions over the cheese. They soften up nicely when baked high heat like this.
Baking and Finishing the BBQ Chicken Flatbread Pizzas
Time to bake! Slide that sheet right into your preheated 400-degree oven. They only need about 8 to 10 minutes. You’re watching for two things: The cheese needs to be completely melted and bubbly, and you want those flatbread edges to look wonderfully crisp. Honestly, 9 minutes is usually perfect for my oven.
Pull them out carefully! That’s when you do the final touch: immediately shower the whole thing with that chopped fresh cilantro. The residual heat wakes up the herb beautifully. Let them cool for just a minute—maybe 60 seconds—before you slice them up. They cut easiest when they’re still super hot. Enjoy them hot right away!
Tips for Success When Making BBQ Chicken Flatbread Pizzas
Even though this recipe is designed to be practically foolproof, I have a couple of little tricks that take these from good to seriously addictive. When you’re working with such a quick bake time, texture is everything. You want that cheese to melt beautifully and that base to stay crisp, right?
First off, if your flatbread seems a little too thin or flimsy for the amount of topping you’ve got, try stacking your cheese! Put half the cheese down first, then the chicken, and then the rest of the cheese on top. This acts like glue and keeps the toppings from sliding off when you slice them. It’s kinda like how I layer things on my amazing Big Mac Pizza!
Also, don’t be tempted to swap out the fresh cilantro at the end! That tiny bit of fresh herb cuts through the richness of the BBQ sauce perfectly. If you can’t stand cilantro, a quick sprinkle of fresh parsley is fine, but *please* don’t skip the fresh topping entirely. It makes such a difference!
Ingredient Notes and Substitutions for BBQ Chicken Flatbread Pizzas
I know everyone’s pantry looks a little different, and that’s totally fine! This recipe is so laid-back, you can swap out a few things without losing that fantastic flavor even if you skip the cilantro. Trust me, I’ve had to improvise when the grocery store was bare. Flexibility is key in the kitchen!
If you don’t have traditional flatbreads kicking around, don’t panic. Naan bread works beautifully! It will give you a slightly thicker, chewier crust, which is delicious, though it might need an extra minute or two in the oven. Even those pre-made, thin-crust pizza shells work in a pinch. Think of it like getting slightly different results but the same great taste as those pulled pork sliders—different bread, same BBQ love.
And if you absolutely can’t stand cilantro? Just skip it! It’s meant to be a bright counterpoint. A tiny sprinkle of dried oregano mixed with the cheese works okay, or if you have chives, those add a nice little oniony finish instead.
Serving Suggestions for Your BBQ Chicken Flatbread Pizzas
Since these flatbread pizzas are so rich and savory with that sweet BBQ sauce, you definitely want something fresh and crunchy on the side to balance it all out. You don’t want to overpower the pizza flavor, just complement it! I usually aim for something cold because the pizza comes out so hot.
A big, simple green salad tossed with a bright vinaigrette—maybe lemon and olive oil—is always my go-to first choice. If the family needs something more substantial, throw together a batch of my classic Italian pasta salad, but keep the dressing light so it doesn’t compete with the smoky toppings.
A side of crisp celery sticks or carrot sticks with a little ranch dressing is also a great crunchy choice. Keep it simple, keep it fresh, and you’ve got a perfect weeknight meal!
Storage and Reheating Instructions for Leftover BBQ Chicken Flatbread Pizzas
Now, I really hope there are leftovers, because these are good cold the next day, but warming them up properly is key to getting that crust back! If you have any slices left from your quick dinner, wrap them up tightly. I usually use plastic wrap first, followed by a layer of foil, and stick them in the fridge. They’ll be fine like that for about two or maybe three days max.
When you’re ready for a snack, toss that foil aside and throw the slices right onto a baking sheet. Pop them back into a 350-degree oven for about 5 to 7 minutes. The oven or a toaster oven is your hero here! Microwaving these turns the crust sad and chewy, and trust me, we want to keep that crispness we worked so hard for!
Frequently Asked Questions About BBQ Chicken Flatbread Pizzas
I always get questions when I post these quick recipes because people can’t believe how fast they come together! Here are a few things readers often ask me about making these wonderful pizzas.
Can I make these BBQ Chicken Flatbread Pizzas ahead of time?
You absolutely *can* assemble everything ahead of time—sauce the flatbread, layer the chicken and cheese—and keep it covered tightly in the fridge for up to six hours. That way, when dinner time hits, you just slide them onto the baking sheet and pop them in the oven!
But here’s the catch: you must bake them right before serving. If you assemble them too far ahead, the flatbread base starts getting soggy from the sauce sitting there. We want that crispy base, so save the 10 minutes of baking for the last minute!
What kind of flatbread works best for this recipe?
That’s a great question! The best base is really a sturdy flatbread that won’t totally wilt under the moisture of the BBQ sauce. I use the wide, thin ones you find in the refrigerated bread aisle, but naan bread is maybe my favorite substitution. Naan gives you a little more chew and volume, which is lovely.
If you only have pita bread, use it! Just know that pita bread is usually thinner and might get extra crispy, almost cracker-like, which some people actually prefer for this style of pizza. If you use a thick, doughy crust meant for a traditional pie, it’ll need way longer than the 10 minutes, so stick to thinner bases for this quick recipe.
Can I add extra vegetables to the BBQ Chicken Flatbread Pizzas?
Oh, yes, please do! I love loading mine up with more color. Bell peppers are fantastic, especially thinly sliced green or yellow ones. Diced jalapeños are a must if you like a little heat to cut through that sweet BBQ flavor.
My main rule when adding veggies here is to keep them thin. If you are adding something watery like mushrooms, I always advise you quickly sauté them for five minutes first to cook off some of that excess moisture. Otherwise, you risk making your flatbread soggy, and we just fought hard against that sogginess with the crisp baking time! If you’re feeling adventurous, check out how I layer up the veggies on my Big Mac Pizza—similar principle of pre-cooking wetter items!
Estimated Nutritional Profile
Now, I’m not a nutritionist, heavens no! I’m just trying to get dinner on the table fast, but I always like to give you an idea of what you’re looking at just in case you’re tracking things. These numbers are estimates based on the ingredients list when using standard brands, so yours might look a little different depending on how much sauce you pile on!
When you’re making something this satisfying, you expect decent numbers, don’t you? Here is the profile for one serving (one pizza):
- Serving Size: 1 pizza
- Calories: 450
- Sugar: 25 grams (That’s just how much deliciousness is in that BBQ sauce!)
- Sodium: 850 mg
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 30 grams (Yes, thanks to all that chicken!)
- Cholesterol: 60 mg
Just remember, these are guidelines! If you use low-sugar sauce or less cheese, those numbers—especially the sugar and sodium—will drop right down. But honestly, when these BBQ chicken flatbread pizzas come out of the oven that crisp, I’m usually just focused on eating them piping hot!
BBQ Chicken Flatbread Pizzas
- Total Time: 20 min
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Quick and easy pizzas using flatbread as a base with BBQ chicken topping.
Ingredients
- 2 pre-made flatbreads
- 1 cup cooked, shredded chicken
- 1/2 cup BBQ sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the flatbreads on a baking sheet.
- Spread the BBQ sauce evenly over each flatbread, leaving a small border.
- Distribute the shredded chicken over the sauce.
- Sprinkle the mozzarella cheese over the chicken.
- Top with the sliced red onion.
- Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are crisp.
- Remove from the oven and immediately sprinkle with fresh cilantro.
- Slice and serve hot.
Notes
- You can use rotisserie chicken for faster preparation.
- Adjust the amount of BBQ sauce to your preference for sweetness and tang.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza
- Calories: 450
- Sugar: 25
- Sodium: 850
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 60
Keywords: BBQ chicken, flatbread pizza, quick dinner, easy lunch, chicken pizza