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BBQ Chicken Flatbread Pizza

BBQ Chicken flatbread pizza slices on tray with ranch drizzle.
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5 from 1 review

BBQ Chicken Flatbread Pizza is a Summer favorite and it comes together in 40 minutes! Layers of flavor from shredded bbq chicken, pineapple, and cheese are topped over warm, soft flatbread. Get ready for a delicious experience. 

Ingredients

  • 2 chicken breasts (about 1 lb), trimmed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup traditional bbq sauce (Stubbs Original is a good one)
  • 1/4 cup apple cider vinegar
  • 2 large flatbreads (I used the mission brand 14 ounce package)
  • 2 tablespoons olive oil
  • 8 ounce block Monterey Jack cheese, shredded
  • 8 ounce can of pineapple, crushed or chunks, drained
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup of fresh cilantro, washed well to remove dirt and sand, and stems removed

Optional: Ranch dressing for drizzling or serving on the side

Instructions

  1. Add the chicken breasts into a dutch oven or large pot on the stovetop. Sprinkle over spices, bbq sauce and apple cider vinegar. Use tongs to flip the chicken over and around to coat with the mixture. Cover the pot and cook until the internal temperature of the chicken reaches 165 degrees, flipping half way through cooking. *It took about 15 minutes to reach this temp in my dutch oven.
  2. Preheat the oven to 425 degrees. Place the flatbreads onto a cookie sheet. Brush the olive oil onto the whole surface of the flatbread, except for the outer inch, just like how you would spread sauce.
  3. Top the pizzas with cheese, red onion, and pineapple.
  4. Once the chicken reaches 165 degrees internally, transfer just the breasts to a cutting board and use 2 forks to shred the meat apart. Return the shredded chicken back into the sauce in the dutch oven and turn heat to low. If the sauce has gotten dried up, either add some additional sauce in, or add in a few tablespoons of water. Cook for another 8-10 minutes on low heat while the flatbreads are baking.
  5. Bake the flatbread pizzas for 8-10 minutes until the cheese is melty with a golden crust.
  6. Top the flatbreads with bbq chicken and cilantro. Cut into squares and enjoy! Optional: You can drizzle with ranch or serve it on the side. 

Equipment

Notes

  • Make sure to drain the canned pineapple well to avoid soggy pizza.
  • Don't overcook the chicken. Use a thermometer and insert it into the center of the thickest portion of the breast. Once the reading is 165 degrees, transfer it to a cutting board.
  • Don't bake the chicken on the flatbreads. It will crisp up and dry out. It's better to top the flatbreads with hot chicken from the pot right before serving. 

Find it online: https://simplymadeeats.com/19080/bbq-chicken-flatbread/