Description
How to make BBQ chicken flatbread pizza with tender chicken, tangy sauce and crispy naan that brings restaurant flavors to your kitchen.
Ingredients
Scale
Base Ingredients
- 2 large naan breads or flatbreads
- 1/2 cup BBQ sauce, divided
- 1 cup cooked chicken breast, shredded
- 1/2 red onion, thinly sliced
Cheese & Toppings
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tbsp green onions, sliced
Chicken Seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
Finishing Touches
- 2 tbsp ranch dressing for drizzling
- 1/4 tsp red pepper flakes, optional
Instructions
- Preheat Oven: Preheat your oven to 450°F and place a baking sheet inside to heat up. This creates a crispy bottom crust that won’t get soggy from the toppings.
- Season Chicken: Toss shredded chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until every piece is coated with aromatic spices.
- Prepare Base: Brush each naan with half the BBQ sauce, leaving a small border around edges. This prevents the sauce from burning and creates perfect golden crusts.
- Add Toppings: Sprinkle mozzarella and cheddar evenly over sauce, then top with seasoned chicken and sliced red onions. Don’t overload or the crust won’t get crispy.
- Bake Pizza: Carefully place flatbreads on the hot baking sheet and bake for 10-12 minutes. Look for bubbly, golden cheese and crispy edges before removing from oven.
- Finish & Serve: Drizzle with remaining BBQ sauce and ranch dressing, then sprinkle with fresh cilantro and green onions. Let cool for 2-3 minutes before slicing and serving hot.
Notes
- Don’t skip preheating the baking sheet or your crust won’t get crispy enough.
- Store leftovers in airtight container in refrigerator for up to 3 days maximum.
- Rotisserie chicken can substitute for cooked chicken breast to save preparation time.
- Serve immediately while cheese is still hot and bubbly for best texture.
- Adjust red pepper flakes to taste – start with less, add more as needed.
- Fresh herbs should be added after baking to maintain their bright color and flavor.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 32g
- Protein: 28g