This bbq chicken flatbread pizza is made for busy nights when you need dinner on the table fast. It comes together quickly and uses accessible ingredients making this the ultimate easy weeknight dinner (or a game day snack!) Between the crispy flatbread, saucy BBQ chicken, and melty cheese, it delivers on flavor and function.
Who could say no to a flatbread pizza? I love making my brie and pear flatbread with honey for an appetizer, or whipping up my braided three cheese pepperoni pizza for entertaining because they're delicious but also different. With this barbecue chicken flatbread, you're getting the best of all worlds, especially when all it takes is just 5 ingredients.
TL; DR Summary - Barbecue Chicken Flatbread
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~ 15 minutes (including prep)
- 📖 Dietary Info: Gluten, poultry, dairy
- 😋 Taste: Sweet, savory, salty, creamy
- 💖 Why You'll Love: This bbq flatbread is excellent as an easy weeknight dinner but also doubles as a great appetizer or game day bite. It comes together quickly without taking up too much time.
- 🍽️ Best Paired With: This is a great recipe to pair with other easy bites such as simple pesto pizza pinwheels, crispy broccoli and cheddar fritters, or a batch of oven roasted sweet potato rounds with ricotta.
Summarize this recipe and save it on
Jump to:
Flatbread Tricks and Key Reminders
- Use a little olive oil to brush on top of the flatbread crust so that it gets extra crispy as it bakes.
- I would suggest using shredded (pre-shredded or freshly shredded) mozzarella cheese, not fresh mozzarella. There is too much moisture in the fresh mozzarella and will turn out slightly soggy.
- Drizzle a little extra barbecue sauce on top of the flatbread before baking so that there's more sweet and savory flavor throughout.
- For even crispier texture, par-bake the crust before adding the toppings, maybe 3-4 minutes to give it just a little extra crunch.
The Main Ingredients
- Chicken nuggets: A convenient and easy shortcut that takes no time to dice up and throw into the sauce. Buy the fully cooked chicken nuggets, or make some of my homemade air fryer chicken nuggets. If buying frozen, bake ahead of time, then dice and toss in the sauce.
- Barbecue sauce: This is where most of the flavor comes from, adding that sweet, smoky, tangy element that ties the whole flatbread together.
- Mozzarella cheese: Shredded mozzarella balances the bold barbecue flavor and gives the flatbread that classic pizza-style cheese pull.
- Green onion: Adds a pop of color and a mild onion flavor that cuts through the richness of the cheese and sauce.
- Ranch dressing: Drizzled on after baking, ranch brings a cool contrast that pairs well with barbecue chicken.
- Pizza crust or flatbread: Acts as the base of the recipe, giving you a crisp yet sturdy foundation for the toppings.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Feel free to swap out the chicken nuggets for shredded chicken or rotisserie chicken.
- Instead of a drizzle of ranch, you can use bleu cheese or even branch out and use a homemade tzatziki (cucumber greek yogurt sauce) on top.
- Swap out the green onion for thinly sliced red onion if you'd prefer a sharper onion flavor.
How to make bbq chicken flatbread
Step 1: Dice the fully cooked chicken nuggets bite-size pieces. Toss with half of the BBQ sauce to coat.
Step 2: Preheat the oven to 400°F. Place the flatbread on a baking sheet. Lightly brush with olive oil. Add the diced BBQ chicken nuggets to the top of the flat bread, dispersing evenly.
Step 3: Add the cheese to cover the area of the flatbread. Bake for 10-12 minutes, or until the cheese is melted and bubbly, and the flatbread edges are golden.
Remove from the oven and top with a drizzle of ranch and garnish with thinly sliced green onion. Slice and serve.
Mistakes I've Made (to Avoid!)
- I added way too much barbecue sauce to the flatbread which overpowered the flavors of the cheese, ranch, and even the chicken. Just dollop a little here and there, do NOT use as a sauce on the flatbread. Toss the chicken nuggets in the sauce instead.
- Avoid using fresh mozzarella cheese as described above. While using fresh mozzarella is great for a skillet chicken parmesan, it's too moist and doesn't melt the way that we want for a flatbread.
- Don't add the ranch dressing to the flatbread. Add the ranch dressing after the flatbread bakes, so that there's a cool contrast to the hot and melty cheese and barbecue sauce.
Barbecue Chicken Flatbread FAQs
You can store this in an airtight container and place in the fridge for up to 3-4 days. You could also wrap tightly in aluminum foil.
Do not use the microwave! Simply add the flatbread leftovers to an oven at 350º and reheat until the cheese is melty and crackling.
I would suggest using hot honey, chopping up some sautéed broccoli rabe for a little tangier, bitter flavor, or sliced bell peppers.
Here are some other incredible handheld appetizers
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Barbecue Chicken Flatbread
Equipment
- baking sheet
- mixing bowl
Ingredients
- 8 chicken nuggets fully cooked; diced
- 1 cup barbecue sauce
- 1 cup mozzarella cheese shredded
- 1 spring onion thinly diced
- 1 flatbread crust
- 1 tablespoon olive oil
- 2 tablespoon Ranch dressing
Instructions
- Dice the fully cooked chicken nuggets bite-size pieces. Toss with half of the BBQ sauce to coat.
- Preheat the oven to 400°F. Place the flatbread on a baking sheet. Lightly brush with olive oil.
- Top with BBQ chicken pieces and add the cheese to cover the area of the flatbread.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly, and the flatbread edges are golden.
- Remove from the oven and top with a drizzle of ranch and garnish with thinly sliced green onion. Slice and serve.
Leave a Reply