BBQ Chicken Flatbread Pizzas

This is our answer to “what’s for dinner?” when no one feels like cooking, but everyone wants something good.
These BBQ chicken flatbread pizzas are fast, flavorful, and way more exciting than takeout.

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You start with flatbreads—store-bought naan or whatever you’ve got—spread on BBQ sauce, pile on chicken, cheese, and red onions, then bake it all until the edges are crisp and the top’s bubbling hot.
The sweet-smoky sauce hits just right against the melty cheese and salty chicken, and the best part? It’s ready in under 25 minutes, start to finish.

Perfect for weeknights, game nights, or anything in between.

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Why This Pizza’s a No-Brainer

When you need something easy that still feels fun, this checks every box.
It’s fast, satisfying, and a solid upgrade from delivery.

• Crispy and cheesy – The edges toast up in the oven while the cheese melts into every bite.
• Customizable – Change the sauce, the toppings, or the cheese to whatever fits.
• Great for using up leftovers – Got cooked chicken? You’re halfway there.
• Low mess – No dough, no rise time, no rolling pins.
• Feeds a crowd or just you – Bake one or four, totally up to you.

This one hits the sweet spot between effort and flavor.

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What You’ll Need to Make It

Simple stuff. You can mix and match based on what you’ve got in the fridge.

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• Flatbreads – Naan, pita, or even store-bought pizza crusts work great.
• Cooked Chicken – Shredded or chopped. Use rotisserie, grilled, or leftovers.
• BBQ Sauce – Sweet, smoky, spicy—your pick.
• Shredded Mozzarella – Melty and mild. You could also use cheddar or a mix.
• Red Onion – Thin slices roast up soft and sweet in the oven.
• Olive Oil – Helps crisp the base.
• Fresh Cilantro – A little green at the end pulls everything together.
• Optional Add-Ons: Bacon crumbles, jalapeños, ranch drizzle, or pickled onions.

Once you’ve got your toppings, it’s just layer and bake.

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How to Make BBQ Chicken Flatbread Pizzas

No fancy tools, no tricky steps—just assemble and bake.

• Heat the oven – Set to 425°F and line a baking sheet with foil or parchment.
• Prep your base – Brush each flatbread lightly with olive oil.
• Layer the toppings – Spread BBQ sauce, top with chicken, cheese, and onions.
• Bake until bubbly – 10–12 minutes or until the edges are crisp and the cheese is melted.
• Top and slice – Sprinkle with cilantro and extra sauce, if you’re feeling it.

Serve hot with napkins. These get messy in the best way.

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Sides and Extras That Work With It

Flatbread pizzas are solid on their own, but if you want to make it a full meal, try these:

Side Dish	Why It Works
Garlic Butter Corn	Sweet and buttery—pairs with BBQ like a backyard cookout
Cucumber Tomato Salad	Adds coolness and crunch
Roasted Broccoli	Easy sheet pan side that cooks while the pizza does
Potato Wedges	Total comfort pairing
Jalapeño Slaw	Bright, spicy, and balances the sweetness
Ranch or Chipotle Dip	For dunking your crusts or adding extra zing

These pizzas also cut well into slices for appetizers or party food.

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How to Store and Reheat Leftovers

These reheat surprisingly well. Just don’t microwave if you want to keep the crisp.

Storage Tips

• Let cool completely.
• Store in an airtight container in the fridge for up to 3 days.
• You can freeze them too—wrap individually and store for up to 1 month.

Reheating Tips

• Oven: 375°F for 8–10 minutes directly on the rack.
• Air Fryer: 350°F for 5 minutes until hot and crisp.
• Avoid microwave – The crust goes soft fast.

Great as a quick lunch the next day or a snack straight from the fridge.

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BBQ Chicken Flatbread FAQ

What kind of flatbread should I use?

Naan is our go-to, but pita, lavash, or any prebaked pizza crust works great too.

Can I make it ahead?

Yes! Assemble everything and store unbaked in the fridge. Bake when ready.

Can I use raw chicken?

Not for this version—use fully cooked chicken to keep the timing right.

Is it spicy?

Not unless your BBQ sauce is. Want heat? Add jalapeños or a spicy sauce.

Can I double the recipe?

Totally. Bake in batches or use multiple trays if your oven can handle it.