Southwest BBQ Chicken Flatbread Pizza
BBQ chicken flatbread has tangy bbq sauce, mozzarella cheese, chicken breast and veggies on a flatbread base with a crispy crust. There’s no yeast or rising time for this easy flatbread pizza.
Looking for more pizza inspired recipes? Try my easy crustless pizza bowls, spaghetti squash pizza casserole, or 10 minute pizza wraps.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this bbq chicken flatbread pizza:
- Boneless skinless chicken breasts
- Olive oil
- Seasonings – garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
- Flatbread – either storebought or make your own flatbread. I used this flatbread recipe, but instead of making 6 small flatbreads as the recipe suggested, I made mine into two larger flatbreads.
- Barbecue sauce – use your favorite bbq sauce. This flatbread uses a base of bbq sauce instead of tomato sauce.
- Mozzarella cheese – I used Miyoko’s liquid dairy free mozzarella to keep it dairy free, and shredded real mozzarella for my husband.
- Roasted corn kernels
- Red bell pepper
- Red onion
- Garnish – cilantro and red pepper flakes (optional).
How to Make BBQ Chicken Flatbread: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Season chicken. In a small bowl whisk together the seasonings then sprinkle them onto both sides of the chicken, lightly pressing them in with your hands.
- Cook chicken. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken, and cook for 5 minutes on one side. Flip over, add the broth and cover with a lid. Cook for another 7-8 minutes or until the internal temperature reads 165ºF on a meat thermometer. Cut into small pieces.
- Assemble flatbread. Add the flatbreads to an unlined baking sheet. Spoon ¼ cup of bbq sauce onto each flatbread, leaving about ½-inch space around the edges. Then top with mozzarella cheese, roasted corn kernels, red bell pepper, sliced red onion, and chicken pieces.
- Bake. Bake flatbreads for 7-10 minutes. Remove from the oven and top with fresh cilantro and red pepper flakes if desired. Cut into slices and enjoy!
Helpful Tips
- For a quick dinner option, use rotisserie chicken and flatbreads from the grocery store.
Quick Tip: For an extra crispy crust, pre-bake the flatbreads for 5 minutes before adding toppings. Or you can also put the flatbread under the broiler for 1-2 minutes at the end of the cooking time, watching carefully so it doesn’t burn.
Storage
Store leftover flatbread in an airtight container in the fridge for 2-3 days. Store leftover chicken in the fridge for up to 5 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this chicken bbq flatbread recipe using what you already have? Here are some ideas…
- No chicken breast? – use boneless skinless chicken thighs.
- No flatbread? – you can also use pita bread or naan bread if not dairy free.
- Don’t like cilantro? – top with sliced green onions.
- Make it gluten free – use your favorite gluten free flatbread.
- Add-ins – cherry tomatoes.
Frequently Asked Questions
Definitely. Grill on medium heat for about 3-4 minutes for an added smoky flavor.
Since barbecue chicken flatbread has tangy, smoky flavors, I recommend pairing it with a light and refreshing side salad such as kale crunch salad, raw carrot salad, or avocado corn and black bean salad.
More Pizza Recipes
- Margherita Flatbread
- Bolognese Pizza
- Vietnamese Pizza
- Butternut Squash Pizza With Caramelized Onions
I hope you love this BBQ Chicken Flatbread! If you make this recipe, please leave a comment & a star rating below. Thank you!
Southwest BBQ Chicken Flatbread Pizza
Ingredients
Chicken
- 2 boneless skinless chicken breasts see notes below if using rotisserie chicken
- 1 teaspoon EACH garlic powder, onion powder, smoked paprika
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using any other kind
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup chicken broth or water
Flatbreads
- 2 flatbreads either homemade or store-bought
- ½ cup bbq sauce
- mozzarella cheese of choice to taste
- 6 tablespoons roasted corn kernels
- 1 small red bell pepper cut into thin strips
- ¼ cup thinly sliced red onion
For serving
- fresh cilantro
- red pepper flakes
Instructions
- Prepare flatbreads. Preheat your oven to 450ºF/230ºC and add the flatbreads to an unlined baking sheet.
- Season chicken. In a small bowl whisk together the seasonings then sprinkle them onto both sides of the chicken, lightly pressing them in with your hands.
- Cook chicken. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken, and cook for 5 minutes on one side. Flip over, add the broth and cover with a lid. Cook for another 7-8 minutes or until the internal temperature reads 165ºF on a meat thermometer. Cut into small pieces.
- Assemble flatbread. Add the flatbreads to an unlined baking sheet. Spoon ¼ cup of bbq sauce onto each flatbread, leaving about ½-inch space around the edges. Then top with mozzarella cheese, roasted corn kernels, red bell pepper, sliced red onion, and chicken pieces.
- Bake. Bake flatbreads for 7-10 minutes. Remove from the oven and top with fresh cilantro and red pepper flakes if desired. Cut into slices and enjoy!