These BBQ chicken flatbreads are crispy on the edges, loaded with sweet smoky barbecue sauce, tender chicken, and melted mozzarella that gets all bubbly and golden in the oven. I started making these on nights when I wanted pizza but didn't want to wait forever, and now they're on repeat in our house. They come together in about 35 minutes, use simple ingredients you probably already have, and taste like something you'd order at a casual restaurant.
If you love quick weeknight dinners, you'll also want to try my Cajun Chicken Sloppy Joes, Parmesan Crusted Chicken Sheet Pan Dinner, or these cozy Sausage Egg Breakfast Roll-Ups for busy mornings.
Why You'll Love This BBQ chicken flatbreads
Quick and easy: You can have homemade flatbread pizza with BBQ chicken flatbreads on the table in 35 minutes, which is faster than delivery most nights.
Customizable: Don't like red onions? Leave them off. Want extra veggies? Toss on some bell peppers or even jalapeños. This is one of those easy flatbread recipes for weeknights that lets you do your thing.
Family-friendly: Even picky eaters tend to love the sweet and smoky chicken flatbreads. The barbecue sauce keeps everything flavorful without being spicy.
Uses rotisserie chicken: No need to cook chicken from scratch. Grab a rotisserie chicken from the store and you're halfway done.
Cheesy and satisfying: The melted mozzarella gets all gooey and golden, and every bite has that perfect balance of crispy crust and tender toppings.
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BBQ chicken flatbreads Ingredients
Here's what you'll need to make these cheesy BBQ chicken flatbreads from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Pizza dough: Forms the base of your flatbreads. You can make your own or use store-bought to save time. Homemade dough gives you that chewy, golden crust that's hard to beat.
- Semolina flour: Keeps the dough from sticking to your baking sheet and adds a little texture to the bottom. If you don't have it, regular flour works fine.
- Barbecue sauce: This is your flavor base, so use a sauce you really like. Sweet and smoky varieties work best, but tangy sauces are great too.
- Mozzarella cheese: Melts beautifully and gets all bubbly and golden on top. Shredded mozzarella is easiest, but you can tear fresh mozzarella if you want a fancier look.
- Cooked chicken: Rotisserie chicken is your best friend here. Just shred or chop it up and you're ready to go. Leftover grilled chicken works too.
- Red onion: Adds a little sharpness and crunch. Slice it thin so it softens up in the oven without overpowering the other flavors.
- Red bell pepper (optional): Brings sweetness and color. You can skip it if you're not a pepper person, or swap in green or yellow bell peppers.
- Cilantro: A fresh, bright finish. If cilantro isn't your thing, try parsley or just leave it off.
how to make BBQ chicken flatbreads
Let's make these BBQ chicken flatbreads step by step.
Prepare the dough: Make your pizza dough according to the recipe instructions. After the first rise, divide the dough into 2 equal balls. Preheat your oven to 500°F and line a large baking sheet with parchment paper. Sprinkle a little semolina flour on top to prevent sticking. On a lightly floured surface, roll each dough ball into a 7×10-inch oval or rectangle. Transfer the rolled dough carefully to the prepared baking sheet.
Pre-bake the flatbreads: Bake the flatbreads for 8 to 12 minutes, until they're golden and cooked through. The edges should look lightly browned and the center should be set. Lower the oven temperature to 425°F.
Assemble the flatbreads: Brush each flatbread with barbecue sauce, leaving about a half-inch border around the edges so the crust stays crispy. Top evenly with shredded mozzarella, then add the chopped chicken, sliced red onion, and bell pepper if you're using it. Drizzle 1 to 2 tablespoons of extra barbecue sauce over the top for that saucy, tangy finish.
Bake with toppings: Bake for another 8 to 12 minutes, until the cheese is melted and bubbly and the toppings are heated through. The cheese should look golden in spots and the edges of the flatbread should be crispy.
Finish and serve: Remove the flatbreads from the oven, sprinkle with chopped cilantro, and serve immediately while everything is hot and melty.
Substitutions and Variations
Store-bought dough: Don't feel like making dough from scratch? Grab a pound of store-bought pizza dough from the grocery store. It works just as well and saves you time.
Different cheeses: Swap mozzarella for cheddar, Monterey Jack, or a blend. Smoked gouda is amazing if you want extra smoky flavor.
Vegetarian version: Skip the chicken and load up on veggies like mushrooms, zucchini, cherry tomatoes, or spinach.
Spicy kick: Add sliced jalapeños or a drizzle of hot sauce before baking.
Different sauces: Try using a white barbecue sauce, buffalo sauce, or even a honey mustard base for a totally different vibe.
Gluten-free: Use a gluten-free pizza dough or flatbread base.
What Makes These Flatbreads So Good
BBQ chicken flatbreads are one of those recipes that feel fancy but are actually really forgiving. The homemade pizza dough flatbread bakes up chewy and golden, the barbecue sauce adds that tangy-sweet flavor, and the mozzarella chicken flatbread combo is just unbeatable. You can toss on whatever toppings you like, from red onions to bell peppers, and it always turns out great.
I love that this is a chicken flatbread recipe I can make on a Tuesday without much planning. If I've got rotisserie chicken from the store and a ball of dough in the fridge, dinner is basically done. The kids love building their own, and I love not doing dishes for an hour afterward.
Equipment
Mixing bowl: For making the pizza dough if you're going homemade.
Rolling pin: Helps you roll the dough out evenly into flatbread shapes.
Baking sheet: A large one works best so both flatbreads can bake at the same time.
Parchment paper: Keeps the dough from sticking and makes cleanup easier.
Measuring cups and spoons: For portioning out your toppings and sauce.
Knife and cutting board: For chopping the chicken, slicing the onions, and prepping the peppers and cilantro.
Storage and Reheating Tips
Refrigerator: Store leftover BBQ chicken flatbreads in an airtight container in the fridge for up to 3 days. Reheat slices in a 375°F oven for about 8 minutes to get the crust crispy again.
Freezer: You can freeze assembled but unbaked flatbreads for up to 3 months. Wrap them tightly in plastic wrap and foil, then bake from frozen at 425°F for 15 to 18 minutes.
Make ahead: Prep the BBQ chicken flatbreads in advance, top them, and keep them covered in the fridge for up to 3 days. Bake when you're ready to eat.
Serving Suggestions
With a simple salad: Serve these cheesy BBQ chicken flatbreads dinner ideas alongside a fresh green salad with ranch or balsamic vinaigrette. The crisp greens balance out the richness of the flatbreads.
As an appetizer: Cut the flatbreads into smaller squares and serve them as party food or game-day snacks. They disappear fast.
Top Tip
Don't skip the pre-bake: Baking the dough first keeps the crust from getting soggy under all those toppings. It also gives you that crispy, golden base.
Use room-temperature dough: If your dough has been in the fridge, let it sit at room temperature for about 20 minutes before rolling. It'll be way easier to work with.
Slice toppings thin: Thin slices of onion and pepper cook faster and distribute more evenly across the flatbread.
FAQ
How do you make BBQ chicken flatbreads at home?
Start by rolling out pizza dough into thin ovals, pre-bake them until golden, then top with barbecue sauce, mozzarella, cooked chicken, and your favorite toppings. Bake again until the cheese is melted and bubbly. It's easier than it sounds, and the results are always delicious. My tip: use rotisserie chicken to save time.
Can I use store-bought pizza dough for this recipe?
Absolutely. Store-bought dough works great and cuts down on prep time. Just let it come to room temperature before rolling it out, and you'll get a nice, easy-to-handle dough that bakes up beautifully.
How do I make the flatbreads crispier?
Pre-bake the dough before adding toppings, and use a hot oven (500°F for the first bake). You can also reduce the yeast in your dough by half or shorten the rise time to 30 minutes for a thinner, crispier crust. If you have a pizza stone, use it.
Can BBQ chicken flatbreads be made ahead of time?
Yes. You can assemble the BBQ chicken flatbreads, cover them tightly, and store them in the fridge for up to 3 days before baking. You can also freeze them unbaked for up to 3 months. Just bake straight from the freezer and add a few extra minutes to the cooking time.
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Pairing
These are my favorite dishes to serve with BBQ chicken flatbreads
BBQ Chicken Flatbreads
Ingredients
Method
- Prepare the pizza dough according to instructions. After the first rise, divide into 2 balls.
- Preheat oven to 500°F (260°C) and line a large baking sheet with parchment paper. Sprinkle with semolina flour.
- On a lightly floured surface, roll each dough ball into approximately 7×10-inch rounds. Transfer carefully to the prepared baking sheet.
- Bake the flatbreads for 8-12 minutes until golden and cooked through. Lower oven temperature to 425°F (220°C).
- Brush each flatbread with ¼ cup barbecue sauce, leaving a ½-inch edge. Top evenly with mozzarella, chicken, red onion, and optional red bell pepper. Drizzle with 1-2 tablespoon extra barbecue sauce.
- Bake for 8-12 minutes until cheese melts and toppings are warmed through.
- Remove from oven, garnish with chopped cilantro, slice, and serve immediately.
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