BBQ Chicken Flatbread Pizza
Naan flatbread topped with sweet and smoky barbecue sauce, shredded chicken, melted Colby Jack and red onion, baked until crisp and finished with fresh cilantro. On the table in about 20 minutes.
Ingredients
- 2 pieces naan or flatbread
- 1/2 cup thick barbecue sauce sweet and spicy is my favorite
- 2 cups cooked chicken shredded
- 2 cups grated Colby & Monterey Jack cheese
- 1/2 red onion thinly sliced
- 1/2 bunch fresh cilantro roughly chopped
Instructions
- Preheat the oven to 400°F and place the flatbreads on a sheet pan.
- Spread 1/4 cup of the barbecue sauce over each flatbread, leaving a small border around the edge.
- Evenly distribute the grated Colby & Monterey Jack cheese over the sauce.
- Scatter the cooked chicken evenly over the cheese.
- Top with the sliced red onion.
- Bake for 10 to 12 minutes, until the cheese has melted and is bubbly and the bottom of the flatbread is slightly crisp. Be careful, the top will be hot.
- Top with the fresh cilantro, slice and serve warm.
Video
Notes
Choose a thick sauce: a thin barbecue sauce soaks into the flatbread, so pick one that holds its shape on a spoon.
Chicken shortcut: rotisserie chicken or leftover cooked chicken both work well.
Grate your own cheese: it melts more smoothly than pre-shredded.
Nutrition per serving (estimated): 528 kcal · 23g fat (12g saturated) · 39g carbohydrates · 1.6g fiber · 14g sugar · 40g protein · 962mg sodium · 113mg cholesterol. Calculated from the ingredients listed; treat as an estimate.