Save My oven timer was broken, and I had friends arriving in twenty minutes. I threw this together with leftover grilled chicken from lunch, a jar of BBQ sauce I'd been ignoring, and two flatbreads I almost forgot were in the pantry. The cheese bubbled gold at the edges, the kitchen smelled like a backyard cookout, and everyone asked for the recipe. Sometimes the best meals happen when you stop overthinking.
I made this on a Tuesday night when my sister came over unannounced. She sat at the counter, scrolling through her phone while I brushed olive oil onto flatbreads and scattered onions with my hands. When I pulled them out of the oven, edges crisp and cheese stretching between slices, she looked up and said it smelled like summer. We ate standing up, right off the baking sheet, and talked until the kitchen went dark.
Ingredients
- Grilled chicken breast: Use leftover grilled chicken or rotisserie chicken to save time, and shred it with your fingers for uneven pieces that catch more sauce.
- Red onion: Slice it as thin as you can so it softens and sweetens in the oven without overpowering the other flavors.
- Fresh cilantro: This is optional, but a small handful chopped at the end adds a bright, herby contrast to the rich cheese and smoky sauce.
- Shredded mozzarella cheese: Low-moisture mozzarella melts beautifully and gets those golden, bubbly spots that make flatbread irresistible.
- BBQ sauce: Pick your favorite, whether it's sweet, smoky, or tangy, and keep extra on hand for drizzling right before serving.
- Thin flatbreads: Look for flatbreads that are sturdy enough to hold toppings but thin enough to crisp up quickly in a hot oven.
- Olive oil: Brushing the base with olive oil before adding toppings helps the flatbread turn golden and crispy instead of soggy.
- Black pepper: A few grinds of fresh pepper over the top before baking adds a subtle warmth that balances the sweetness.
Instructions
- Preheat and prep:
- Set your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is what makes the edges crisp and the cheese bubble.
- Brush the base:
- Lay your flatbreads on the sheet and brush them lightly with olive oil using a pastry brush or the back of a spoon. This step creates a barrier that keeps the flatbread from getting soggy under the sauce.
- Spread the sauce:
- Spoon BBQ sauce evenly over each flatbread, leaving a small border around the edges. Use the back of your spoon to spread it thin so every bite has flavor without drowning the base.
- Layer the cheese:
- Sprinkle half the mozzarella over the sauce, pressing it gently with your hand so it sticks. This first layer melts into the sauce and holds everything together.
- Add the toppings:
- Scatter the grilled chicken and sliced onions evenly across both flatbreads. Don't pile too high or the cheese won't cover everything properly.
- Finish with more cheese:
- Add the remaining mozzarella over the top, covering the chicken and onions. This top layer will turn golden and bubbly in the oven.
- Bake until bubbly:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes, watching for the cheese to melt and the edges to turn crisp. The smell will tell you when it's ready.
- Garnish and serve:
- Pull the flatbreads out, drizzle with extra BBQ sauce, and sprinkle fresh cilantro if you like. Slice into pieces while it's still hot and serve immediately.
Save The first time I served this to my neighbor's kids, they picked off the onions and piled them on the side of their plates. But they devoured the rest, cheese strings hanging from their chins, and asked if I could make it again next week. I realized then that this recipe wasn't fancy, but it made people happy, and that's what mattered.
What to Serve Alongside
I usually throw together a quick green salad with lemon vinaigrette to cut through the richness of the cheese. A handful of arugula or mixed greens dressed simply works perfectly. If you want something heartier, roasted vegetables or sweet potato wedges make it feel more like a full meal. For drinks, a cold lager or a chilled glass of rosé balances the smoky sweetness of the BBQ sauce beautifully.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the flatbread will soften as it sits. To reheat, skip the microwave and use your oven at 375°F for about 5 minutes so the base crisps back up. You can also reheat slices in a dry skillet over medium heat, which brings back that just-baked texture without drying out the toppings.
Ways to Make It Your Own
This recipe is a starting point, not a rulebook. Swap the chicken for pulled pork or even crispy bacon if that's what you have. Add sliced jalapeños or a pinch of red pepper flakes if you like heat. I've used gouda instead of mozzarella when I wanted a smokier flavor, and it worked beautifully.
- Try sprinkling crumbled feta or blue cheese on top for a tangy twist.
- Add a handful of fresh spinach or arugula right after baking for a peppery bite.
- Brush the crust with garlic butter before baking if you want extra flavor around the edges.
Save This flatbread has become my go-to when I need something fast, satisfying, and just a little bit impressive. It reminds me that good food doesn't have to be complicated, just honest and made with care.
Recipe Q&A
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is an excellent shortcut that saves time. Simply shred or dice it and layer onto the flatbread as directed. This reduces overall preparation time significantly.
- → How do I prevent the flatbread from becoming soggy?
Brush the flatbread lightly with olive oil before adding toppings to create a protective barrier. Avoid oversaturating with BBQ sauce—spread it evenly but not excessively. Baking at a high temperature (425°F) helps crisp the base quickly.
- → What's the best way to add heat to this dish?
Thinly sliced jalapeños work wonderfully. Layer them between the chicken and remaining mozzarella, or add them after baking for fresher heat. Adjust quantities based on your spice preference.
- → Is this suitable for gluten-free diets?
Yes, simply substitute with gluten-free flatbread. Always check your BBQ sauce label, as some brands contain gluten or soy. The remainder of the preparation stays the same.
- → How many people does this serve?
This makes two flatbreads that serve four people as a main dish. You can also cut them into smaller pieces for four appetizer servings, making it ideal for gatherings and parties.
- → What wines pair well with this dish?
A crisp lager beer complements the smoky BBQ flavors beautifully. For wine, try a chilled rosé, which balances the richness of the cheese and the tanginess of the sauce without overwhelming the palate.