Save My neighbor showed up one Saturday with leftover chicken and a jar of BBQ sauce, convinced we could throw together something better than takeout. We grabbed flatbreads from the pantry, piled everything on, and fifteen minutes later we were fighting over the crispiest edge pieces. That spontaneous experiment turned into my go-to whenever I need dinner fast but want it to feel like I actually tried. Now I keep flatbreads stocked just in case inspiration or unexpected guests show up.
I made these for a casual backyard gathering last summer, and they disappeared before the burgers even came off the grill. Someone asked if I'd catered, which made me laugh because I'd assembled them in my pajamas an hour earlier. The combination of smoky BBQ and melted cheese won over even the pickiest eater at the table. I watched people go back for thirds, and that's when I knew this recipe had earned its place in my regular rotation.
Ingredients
- Grilled chicken breast (1 cup, diced or shredded): The protein base that soaks up all that tangy BBQ flavor, and using pre-cooked or rotisserie chicken makes this almost effortless.
- Red onion (1 small, thinly sliced): It softens and caramelizes slightly in the oven, adding a sweet sharpness that balances the rich cheese.
- Fresh cilantro (2 tablespoons, chopped, optional): A bright, herby finish that cuts through the richness, though you can skip it if you're in the cilantro-tastes-like-soap camp.
- Shredded mozzarella cheese (1 ½ cups): Melts into those perfect stretchy strings and creates a creamy layer that holds everything together.
- BBQ sauce (½ cup, plus extra for drizzling): The star flavor here, so pick one you actually like eating straight from the bottle.
- Large thin flatbreads (2, about 10 x 6 inches each): They crisp up beautifully in a hot oven and provide the perfect sturdy base without feeling too heavy.
- Olive oil (1 tablespoon): Brushed on the flatbread to help it turn golden and add a subtle richness to the crust.
- Freshly ground black pepper (to taste): Just a crack or two over the top adds a little warmth and depth.
Instructions
- Preheat and Prep:
- Get your oven up to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives you those crispy edges everyone fights over.
- Oil the Flatbreads:
- Brush both flatbreads lightly with olive oil and lay them flat on the prepared sheet. This step keeps them from getting soggy and adds a nice golden color.
- Spread the Sauce:
- Spoon BBQ sauce evenly over each flatbread, leaving about a half-inch border around the edges. That border crisps up beautifully and acts like a natural crust.
- Layer the Cheese:
- Sprinkle half the mozzarella over the BBQ sauce, creating a melty foundation. This first layer helps lock in moisture and flavor.
- Add Chicken and Onions:
- Scatter the diced chicken and sliced onions evenly across both flatbreads. Try to distribute them so every slice gets a fair share of toppings.
- Top with Remaining Cheese:
- Finish with the rest of the mozzarella, covering the chicken and onions. This top layer gets all bubbly and golden in the oven.
- Bake Until Golden:
- Slide the sheet into the oven and bake for 10 to 12 minutes, watching for melted, bubbly cheese and crisp edges. Your kitchen will smell amazing.
- Garnish and Serve:
- Pull them out, drizzle with a little extra BBQ sauce, and sprinkle fresh cilantro if you're using it. Slice into pieces and serve while they're still hot and crispy.
Save One evening, my youngest helped me assemble these, carefully placing each piece of chicken like it was a puzzle. We ate them on the couch with a movie, and she kept saying it tasted like restaurant food. That simple comment made me realize how much joy comes from cooking something together that actually tastes special.
Choosing Your BBQ Sauce
The sauce you pick makes or breaks this flatbread, so don't just grab whatever's in the back of the fridge. I've tried everything from sweet and smoky to spicy chipotle, and they all work as long as you enjoy the flavor on its own. Some BBQ sauces are too sugary and can burn in the oven, so if yours is really sweet, use a lighter hand. I usually taste it first and think about how it will play with the mozzarella and chicken.
Making It Your Own
This recipe is practically begging to be customized based on what you have or what sounds good. I've added crumbled bacon, swapped the chicken for pulled pork, and even thrown on some pineapple when I was feeling adventurous. Sometimes I use a mix of mozzarella and cheddar for extra sharpness, or add a handful of spinach under the cheese for a little green. The flatbread is just a canvas, so treat it like one and don't stress about following every detail.
Serving and Storing Tips
These flatbreads are best eaten right out of the oven when the cheese is still stretchy and the edges are crisp. If you have leftovers, store them in an airtight container in the fridge and reheat them in a hot oven or toaster oven to bring back some of that crunch. Microwaving turns them rubbery, so avoid that if you can.
- Serve with a simple green salad or carrot sticks to balance the richness.
- Cut them into smaller squares for an easy party appetizer that people can grab with their hands.
- Pair with a cold beer, iced tea, or a crisp white wine for a casual weeknight vibe.
Save This flatbread has become my answer to those nights when I want something satisfying without the effort of a full meal. It's quick, it's flexible, and it always delivers that homemade feeling even when you're running on empty.
Recipe FAQs
- → Can I prepare these ahead of time?
Yes, you can assemble the flatbreads up to 2 hours before baking. Keep them covered in the refrigerator, then bake as directed. Add 1-2 minutes to the baking time if baking from cold.
- → What's the best way to reheat leftovers?
Reheat individual slices in a 350°F oven for 5-7 minutes until the cheese is warmed through. Avoid the microwave, which can make the flatbread soggy.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken works wonderfully and saves preparation time. Simply shred or dice it and use in place of grilled chicken.
- → What are good topping variations?
Try adding sliced jalapeños for heat, crispy bacon bits for smokiness, fresh pineapple for sweetness, or sautéed bell peppers for color and flavor complexity.
- → How do I prevent a soggy flatbread?
Brush the flatbread lightly with olive oil before adding toppings to create a moisture barrier. Also avoid spreading sauce all the way to the edges—leave a ½-inch border for crispness.
- → What beverages pair well with this?
A crisp lager, chilled rosé, or cold ginger ale complement the smoky BBQ flavors beautifully. For non-alcoholic options, try iced tea or sparkling lemonade.