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BBQ chicken flatbread with melted Colby Jack cheese bell peppers and green onions on baking sheet

BBQ Chicken Flatbread

Crispy flatbread topped with tangy BBQ sauce, tender rotisserie chicken, melted Colby Jack cheese, and colorful bell peppers. Around 30 grams of protein per serving and ready in 22 minutes.
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Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 flatbread crusts store-bought or homemade
  • 1 cup BBQ sauce lower sugar variety recommended, under 10g sugar per serving
  • 2 cups diced grilled chicken or shredded rotisserie chicken patted dry before adding
  • 3 cups shredded Colby Jack cheese freshly shredded from block for best melting
  • 1 cup chopped bell peppers any color combination
  • green onions thinly sliced, garnish added after baking
  • cornmeal optional, for dusting baking sheets

Equipment

  • Two baking sheets
  • Pizza stone (optional)
  • Spoon or pastry brush
  • Pizza cutter or sharp knife

Method
 

  1. Preheat oven to 425 degrees F. If using a pizza stone, place it in the oven now to heat while preheating.
  2. Arrange flatbread crusts on two baking sheets. Lightly dust with cornmeal if using to prevent sticking and add crunch to the bottom crust.
  3. Spread BBQ sauce evenly across both flatbreads using a spoon or pastry brush, leaving a half-inch border around the edges to allow the crust to crisp.
  4. Distribute shredded Colby Jack cheese in an even layer across both flatbreads. Scatter diced chicken and chopped bell peppers across the top evenly. Do not overload any single area.
  5. Bake for 12 to 14 minutes until cheese is fully melted, bubbly, and lightly golden at the edges. Check at 12 minutes. Do not walk away during the last 2 minutes to prevent burning.
  6. Remove from oven and let rest for 1 to 2 minutes. Garnish with freshly sliced green onions, slice with a pizza cutter, and serve immediately.

Notes

Shred cheese from a block for best melting. Pat chicken dry before adding to prevent soggy crust. Leave a half-inch border around edges sauce-free. Do not overload toppings. Reheat leftovers in a 350 degree F oven for 5 to 7 minutes; avoid microwave. Freeze assembled unbaked flatbreads for up to 1 month and bake from frozen adding 3 to 4 extra minutes.