Description

This Loaded BBQ Chicken Flatbread is a quick and delicious meal perfect for any occasion. Featuring a crispy flatbread base brushed with a flavorful garlic-oregano oil, layered with low sugar BBQ sauce, shredded chicken, bell peppers, onions, and a blend of mozzarella and parmesan cheeses, all baked to melty perfection. Topped off with fresh cilantro and a drizzle of creamy avocado green goddess dressing, this flatbread offers a delightful balance of smoky, tangy, and fresh flavors.

Ingredients

Flatbread and Sauce

1 tbsp olive oil
1 clove garlic (pressed)
½ tsp oregano
¼ tsp red pepper flakes (plus more for topping)
1 x 8×10” flatbread
⅓ cup low sugar BBQ sauce

Toppings

1.5 cups mozzarella cheese (shredded)
1 cup shredded or cubed chicken
1 red bell pepper (thinly sliced)
¼ cup red onion (thinly sliced)
2 tbsp parmesan cheese
2 tbsp cilantro (chopped)
2 tbsp avocado green goddess dressing

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for crisping the flatbread and baking the toppings.
Prepare Oil Mixture and Crisp Crust: In a small bowl, whisk together olive oil, pressed garlic, oregano, and red pepper flakes. Brush this flavorful mixture evenly over the surface of the flatbread. Place the flatbread directly on the bottom rack of the oven and bake for about 10 minutes to crisp up the crust. For a softer crust, use a baking sheet instead of placing it directly on the rack.
Add Sauce and Toppings: Once the crust is crispy, transfer it onto a baking sheet. Spread an even layer of low sugar BBQ sauce over the flatbread. Next, layer half of the shredded mozzarella cheese evenly on top, followed by the shredded chicken, thinly sliced red bell pepper, and red onion. Sprinkle the remaining mozzarella cheese on top and finish with the parmesan cheese for added flavor.
Bake the Flatbread: Return the baking sheet with the flatbread to the oven. Bake for 10 to 15 minutes or until the cheese is completely melted and bubbly. Optionally, switch the oven to broil for the last 5 minutes to achieve a golden-brown, slightly crisp cheese topping. Keep a close eye to prevent burning.
Garnish and Serve: Remove from the oven and immediately top the flatbread with chopped cilantro, an extra drizzle of BBQ sauce if desired, and the creamy avocado green goddess dressing. Cut the flatbread into 9 equal pieces and serve warm.

Notes

For a softer crust, bake the flatbread on a baking sheet rather than directly on the oven rack.
Adjust the amount of red pepper flakes according to your preferred spice level.
Use cooked shredded chicken – rotisserie chicken works well and saves time.
Leftover flatbread can be stored in the refrigerator and reheated in the oven for best results.
Avocado green goddess dressing adds a fresh creamy contrast but can be omitted or substituted with ranch or plain yogurt dressing.