22-Minute BBQ Chicken Flatbread Pizza That Saves Dinner

You know those nights when you’re starving, it’s already 7pm, and takeout sounds tempting but your wallet says “nope”? That’s when my BBQ chicken flatbread pizza swoops in to save the day. I’ve lost count of how many times this recipe has rescued my weeknight dinners—it’s faster than delivery and tastes way better than anything that comes in a cardboard box.

The magic happens in under 30 minutes flat. Smoky BBQ sauce, juicy chicken, and that perfect crispy-chewy flatbread base? Absolute perfection. My kids go crazy for it (though they pick off the onions, naturally), and honestly? I’ve been known to eat a whole flatbread myself when no one’s looking. It’s that good.

Why You’ll Love This BBQ Chicken Flatbread Pizza

Trust me, this isn’t just another pizza recipe—it’s your new weeknight superhero. Here’s why:

• Speed demon: From fridge to table in 22 minutes flat (yes, I’ve timed it). Perfect for those “I’m hangry NOW” moments.
• That smoky-sweet magic: The BBQ sauce caramelizes into sticky perfection while the chicken stays juicy—no sad, dry pizza here.
• Your rules: Swap toppings like a DJ mixes tracks. Extra cheese? Spicy jalapeños? Pineapple (I won’t judge)? Go wild.
• One-pan wonder: Just a baking sheet to wash. More time for eating, less for scrubbing.

It’s the kind of meal that makes you feel like you’ve cheated the system—restaurant flavor with zero hassle.

Ingredients for BBQ Chicken Flatbread Pizza

Here’s what you’ll need for this flavor-packed flatbread:

• 2 flatbreads (store-bought works great!)
• 1 cup cooked chicken, shredded (rotisserie chicken is my go-to)
• 1/2 cup BBQ sauce (use your favorite brand)
• 1 cup shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Optional: Sliced jalapeños for a spicy kick

How to Make BBQ Chicken Flatbread Pizza

Okay, let’s get cooking! This is so easy you’ll laugh—but the results taste like you spent hours. Here’s how to make magic happen in your oven:

Step 1: Prep the Flatbreads

First things first—crank that oven to 425°F (220°C). While it heats up, grab your flatbreads (no shame in store-bought here!) and spread that glorious BBQ sauce like you’re painting a masterpiece. Pro tip: leave about a half-inch border around the edges—this keeps things from getting too messy when you take that first bite.

Step 2: Add Toppings

Now the fun part! Scatter your shredded chicken like you’re decorating a cake, then sprinkle those pretty red onion slices like confetti. Don’t be shy with the cheese—I like to pretend I’m making a mozzarella blanket for everything underneath. Try to distribute everything evenly so every bite gets all the good stuff.

Step 3: Bake to Perfection

Pop those beauties on the middle oven rack and set a timer for 10 minutes. What you’re waiting for: golden, bubbly cheese that makes you want to dive in immediately. Watch closely after 10 minutes—another minute or two might be needed, but don’t walk away! Burnt cheese is a tragedy we can avoid. When they’re done, shower them with fresh cilantro like it’s pizza fairy dust.

Tips for the Best BBQ Chicken Flatbread Pizza

Listen, I’ve made this pizza more times than I can count—here are my hard-earned secrets for absolute perfection:

• Rotisserie chicken is your BFF: Saves time and tastes amazing. Just shred it while still warm—it blends with the sauce better.
• Sauce control: Start with 1/4 cup per flatbread, then add more after baking if you’re a BBQ fiend (I always do!).
• The finishing touch: Drizzle extra BBQ sauce right before serving—that glossy, sticky-sweet top layer is everything.
• Crisp factor: For extra crunch, bake directly on the oven rack instead of a pan (but watch for drips!).

Trust me, these little tweaks take your pizza from “good” to “where has this been all my life?”

Variations for BBQ Chicken Flatbread Pizza

This recipe is basically a blank canvas for your wildest pizza dreams! Swap mozzarella for sharp cheddar if you’re feeling bold, or toss on some pineapple chunks if you’re team sweet-and-smoky. Not a cilantro fan? Fresh parsley or green onions work just as well. The only rule? Have fun with it!

Serving Suggestions

This BBQ chicken flatbread pizza shines brightest when served piping hot right from the oven—that first melty, crispy bite is pure joy! I love pairing it with something fresh to balance the richness: a simple arugula salad with lemon vinaigrette or tangy coleslaw works perfectly. Napkins optional (but recommended—it’s gloriously messy!).

Storage and Reheating

Got leftovers? (Rare in my house, but it happens!) Pop them in an airtight container—they’ll keep for about 2 days in the fridge. When hunger strikes again, ditch the microwave and reheat slices in a 350°F oven for 5-7 minutes. The crust stays crispy instead of turning into cardboard. Pro tip: add a fresh cilantro sprinkle after reheating!

BBQ Chicken Flatbread Pizza Nutrition

Each flatbread packs about 420 calories with 28g protein—perfect for fueling your pizza cravings! You’re looking at 45g carbs (thanks to that delicious flatbread base) and 15g fat. Remember, these numbers can vary based on your specific ingredients (especially BBQ sauce and cheese brands). No guilt here—just good eats!

FAQ About BBQ Chicken Flatbread Pizza

Can I use homemade dough instead of store-bought flatbreads?
Absolutely! My go-to is a quick 30-minute pizza dough—just roll it thinner than usual. But let’s be real, store-bought flatbreads are the MVPs when you’re in a hurry.

How do I make this pizza spicier?
Two words: jalapeños and heat! Toss some sliced jalapeños on top before baking, or mix a teaspoon of chipotle powder into your BBQ sauce. My personal favorite? A drizzle of hot honey after baking—sweet heat perfection!

Can I prep toppings ahead of time?
You bet! Shred the chicken and slice onions up to 2 days in advance. Just wait to assemble until right before baking—nobody likes a soggy flatbread.

Now go make some pizza magic happen—and don’t forget to tag me if you try it! I LIVE for seeing your cheesy, saucy creations.

Print