Chicken Flatbread Pizza
Naan or store-bought flatbread topped with shredded chicken, mozzarella, and BBQ sauce — a 15-minute dinner that tastes like much more work. The key is starting with a ripping-hot oven and pre-cooking the bread for 2 minutes before adding toppings.
Prep Time
20 min
Cook Time
21 min
Servings
6
Calories
739 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Flatbread1 ½
- Chicken750 g
- Cheese1 ½ cup
- Pizza Dough1 ½ ball
- Tomato Sauce1 ½ cup
- Mozzarella1 ½ cup
- Oregano1 ½
- Olive Oil3 tbsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Flatbread1.5
- Chicken750 g
- Cheese1.5 cup
- Pizza Dough1.5 ball
- Tomato Sauce1.5 cup
- Mozzarella1.5 cup
- Oregano1.5
- Olive Oil3 tbsp
Instructions
- 1
Heat the oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. The hotter the better — you need maximum bottom heat for a crisp crust.
- 2
Brush 2 large naan or flatbreads with olive oil on both sides. Place directly on the hot stone for 2 minutes — this gives the base a head start and prevents the dreaded soggy bottom.
- 3
Remove the par-baked bases. Spread each with ¼ cup of BBQ sauce, leaving a half-inch border around the edges.
- 4
Top with 1.5 cups of cooked shredded chicken (rotisserie chicken is perfect), 1 cup of shredded mozzarella, ¼ cup of sliced red onion, and a sprinkle of fresh thyme leaves.
- 5
Return to the oven on the hot stone for 6-8 minutes until the cheese is bubbling and browning in spots. The base should be crisp and the toppings hot through.
- 6
Drizzle with extra BBQ sauce and chopped cilantro. Slice into wedges and serve immediately — flatbread pizzas lose their crispness within minutes.
Watch how to make Chicken Flatbread Pizza
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💡 Expert Tips
- 1.Par-bake the bread first. A 2-minute solo bake before toppings is what gives you a crisp base. Skip this and you'll have soggy flatbread under wet toppings.
- 2.Use shredded mozzarella, not fresh. Fresh mozzarella releases too much water during the short bake time and floods the toppings. Low-moisture shredded mozz is the right choice here.
- 3.Hot oven, hot stone. Maximum oven temp + a preheated stone gives you that crisp-bottom pizza experience even with store-bought flatbread.
- 4.Don't overload. Flatbread is thinner than pizza dough and won't support heavy toppings. Restraint gives you a clean eating experience.
🔬 Why It Works
Flatbread pizza is a smart shortcut that delivers most of the pizza experience in a fraction of the time. The base is already cooked, so it just needs to crisp and warm. Par-baking solo before adding toppings creates a moisture barrier that prevents the toppings from soaking down. BBQ sauce + chicken + mozzarella is a classic American flavor profile that works because the sweet-smoky sauce contrasts the savory chicken and creamy cheese. Red onion adds bite; thyme adds aromatic depth.
Frequently Asked Questions
What flatbread should I use?▾
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