BBQ chicken flatbread pizza with red onion and cilantro layers smoky-sweet sauce, tender chicken, melted mozzarella and fresh herbs over a crisp base. Flatbreads make this a practical weeknight pizza because the crust is already baked. The trick is to use just enough sauce for flavor while leaving the edges exposed so they can toast in the oven.
RECIPE CARD
BBQ Chicken Flatbread Pizza with Red Onion and Cilantro
Ingredients
- 2 medium oval flatbreads, about 9 inches (23 cm) long
- 2 boneless, skinless chicken breasts, about 1 pound (450 g) total
- 1 tablespoon olive oil, divided
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup barbecue sauce, divided
- 1/2 small red onion, very thinly sliced
- 1 cup shredded low-moisture mozzarella
- 1/4 cup chopped fresh cilantro, for finishing
- 1 lime, cut into wedges, optional for serving
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Cook and Shred the Chicken: Pat the chicken dry and season both sides with the salt and pepper. Warm about half the olive oil in a skillet over medium…
- Prepare the Flatbreads and Toppings: Heat the oven to 400°F (200°C). Line a large baking sheet with parchment and place the two flatbreads side by side. Brush their surfaces…
- Assemble the Pizzas: Spread the remaining barbecue sauce thinly over the two flatbreads, leaving about 1/2 inch (1 cm) around each edge. Divide the sauced chicken between…
- Bake Until Crisp: Place the baking sheet on the middle oven rack and bake for 10 to 12 minutes. Rotate the sheet once if your oven browns…
- Finish with Cilantro and Serve: Let the pizzas stand for two minutes on the tray so the molten cheese settles. Move them to a board, scatter the chopped cilantro…
This recipe makes two flatbread pizzas, enough for four modest servings, in about 40 minutes. Cook the chicken first, check it with a thermometer, and shred it while warm. Then assemble both pizzas on a lined tray and bake until the cheese melts and the rims brown. Add cilantro after baking so it stays bright, with lime wedges for anyone who likes a sharper finish.
Why You’ll Love It
- Fast crust: Prepared flatbreads become crisp without mixing or proofing dough.
- Balanced toppings: Thin red onion cuts through the sweet barbecue sauce and rich cheese.
- Easy portions: Two pizzas can be sliced for a casual dinner or served as small party pieces.
Ingredients
- 2 medium oval flatbreads, about 9 inches (23 cm) long
- 2 boneless, skinless chicken breasts, about 1 pound (450 g) total
- 1 tablespoon olive oil, divided
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup barbecue sauce, divided
- 1/2 small red onion, very thinly sliced
- 1 cup shredded low-moisture mozzarella
- 1/4 cup chopped fresh cilantro, for finishing
- 1 lime, cut into wedges, optional for serving
Choose sturdy flatbreads. Very thin wraps can soften under the sauce; a naan-style base works better. Low-moisture mozzarella melts without releasing much liquid. Slice the onion into narrow crescents so it softens during the brief oven time.
Barbecue sauces vary in sweetness, salt and thickness. A thick sauce is easiest to spread in a thin layer. If yours is runny, use a little less on the bread and keep the remaining sauce with the chicken. Wash and dry the cilantro, but keep it off the pizzas until they leave the oven. Set aside a clean board and utensils for shredding the cooked chicken; do not reuse surfaces that touched it raw.
Step-by-Step Instructions
Step 1: Cook and Shred the Chicken
Pat the chicken dry and season both sides with the salt and pepper. Warm about half the olive oil in a skillet over medium heat. Cook the breasts for roughly five to six minutes per side, adjusting for their thickness, until the thickest part reaches 165°F (74°C). Transfer them to a clean board and rest for three minutes. Pull the meat into bite-size shreds with two forks. If the breasts are especially thick, flatten them to an even thickness before cooking or lower the heat after browning so the centers cook without burning the outside.
Step 2: Prepare the Flatbreads and Toppings
Heat the oven to 400°F (200°C). Line a large baking sheet with parchment and place the two flatbreads side by side. Brush their surfaces and exposed rims lightly with the remaining olive oil. Toss the shredded cooked chicken with about half of the barbecue sauce in a clean bowl. Slice the red onion very thinly, grate the mozzarella if needed, and keep the cilantro for the finish. The chicken should be coated, not swimming in sauce. If the flatbreads overlap on one sheet, use two trays so their edges can crisp.
Step 3: Assemble the Pizzas
Spread the remaining barbecue sauce thinly over the two flatbreads, leaving about 1/2 inch (1 cm) around each edge. Divide the sauced chicken between them, breaking up any large clumps so every slice gets some. Scatter the onion crescents over the chicken, then sprinkle the mozzarella evenly on top. Do not pile the cheese in the middle; an even layer melts more reliably. Check that no loose onion hangs off the edge where it could burn. The pizzas should look generously topped but still show patches of the flatbread and sauce.
Step 4: Bake Until Crisp
Place the baking sheet on the middle oven rack and bake for 10 to 12 minutes. Rotate the sheet once if your oven browns unevenly. The mozzarella should be fully melted, with a few golden spots, and the flatbread rims should feel crisp when lifted gently with a spatula. Because the chicken is already cooked, the goal here is to heat the toppings and toast the base, not to cook the chicken again. Watch closely during the last two minutes: sweet barbecue sauce can scorch along thin edges.
Step 5: Finish with Cilantro and Serve
Let the pizzas stand for two minutes on the tray so the molten cheese settles. Move them to a board, scatter the chopped cilantro over both, and cut each oval pizza crosswise into four pieces. Offer lime wedges at the table; a little juice can sharpen the smoky sauce without making every slice tart. Serve while the rims are still crisp. For four servings, give each person two pieces and add a simple salad or vegetable on the side.
Substitutions & Variations
Cooked leftover chicken can replace the two freshly cooked breasts: use about two cups of shredded meat and warm it with the sauce before assembly. For a spicier pizza, add a few very thin jalapeño slices with the onion. A small amount of smoked Gouda can replace part of the mozzarella, although too much will make the topping heavier. If you dislike cilantro, finish with chopped parsley instead; add it after baking in the same way. Different prepared flatbreads vary in thickness, so adjust the oven time by their color and crispness rather than relying only on the clock.
What to Serve With
A crisp green salad or lightly dressed slaw balances the sweet sauce and cheese. Roasted vegetables work well when the oven is already on, though they should be cooked before the pizzas if they need a longer time. For another barbecue chicken option that can supply cooked shredded meat, see our crockpot BBQ chicken. A bright summer side such as grilled halloumi salad with watermelon and mint also suits a casual shared table. Keep side dishes lightly dressed so the flatbread remains the focus.
Frequently Asked Questions
Can I use cooked chicken from the store?
Yes. Use about two cups of plain shredded cooked chicken, then coat it lightly with barbecue sauce. Because it is already cooked, skip the skillet step and go straight to preparing the flatbreads. Avoid heavily seasoned chicken that may compete with the sauce.
How do I keep the flatbread from getting soggy?
Use a thin sauce layer, drain any excess liquid from the chicken, and leave space between pizzas on the tray. Bake until the base lifts with a crisp edge. Serve promptly rather than letting the hot pizzas sit on the baking sheet.
How should I store and reheat leftovers?
Refrigerate cooled slices in a covered container for up to three days. Reheat them on a baking sheet in a 375°F (190°C) oven until hot and crisp, then add fresh cilantro. A microwave warms the topping but usually softens the crust.