Pizza night just got a makeover.
Flatbread is faster than dough. No rolling. No rising. Just top, bake, eat. BBQ sauce instead of tomato. Chicken instead of pepperoni. Red onion for bite. Cilantro for freshness. Done in 15.
Step-by-Step Instructions
Preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Sauce the Flatbread
Place flatbreads on the baking sheet. Spread BBQ sauce evenly on each.
Add Toppings
Top with shredded chicken, red onion, and cheese.
Add jalapeños or corn if you’re feeling fancy.
Bake
Bake 8-10 minutes until cheese is melted and edges are crispy.
Finish and Slice
Drizzle with extra BBQ sauce. Sprinkle with cilantro.
Slice and serve hot.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 2-3 servings
Difficulty: Stupid Easy
Storage Notes
Best Fresh: Flatbread is crispiest straight from the oven. Leftovers get soft.
Fridge: Store in an airtight container for 2 days.
Reheat: Air fryer at 350°F for 3 minutes. Oven at 375°F for 5-7 minutes. Microwave = sad floppy bread. Don’t.
Pro Tip:
- Use leftover BBQ chicken from last night’s dinner. Zero waste. Maximum flavor.
