Smoky BBQ Chicken and Double Cheese Flatbreads

Forget traditional pizza-these flatbreads are a crispy, golden canvas for bold flavors. Topped with smoky BBQ chicken, a blend of mozzarella and white cheddar and finished with a cool ranch drizzle, they’re an irresistible twist on a classic.

Ready in under 30 minutes, this recipe is perfect for a quick weeknight dinner or a fun appetizer. The combination of sweet and tangy BBQ sauce with creamy cheeses will have everyone coming back for more.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1.5 ounce Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place a lightly oiled baking sheet on the top rack (use two sheets on top and middle racks for 4 servings) and preheat oven to 450°F. Wash and dry produce. Core, deseed and dice green pepper into ½-inch pieces.
2. Pat chicken dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and green pepper; season with salt and pepper. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in BBQ sauce, then remove pan from heat.
3. Meanwhile, carefully place flatbreads on the preheated sheet. Drizzle both sides of each flatbread with olive oil; season with salt and pepper. (For 4 servings, divide flatbreads between 2 preheated sheets. Toast on top and middle racks, swapping rack positions halfway through.) Toast on top rack until golden brown and crisp, 3-4 minutes.
4. Evenly top toasted flatbreads with BBQ chicken mixture, mozzarella and cheddar. Return to oven until cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters. Divide flatbreads between plates, drizzle with ranch dressing and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the mozzarella and white cheddar with provolone, Monterey Jack or any melting cheese you prefer.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven at 350°F until crispy.

Can I make this vegetarian?

Absolutely! Omit the chicken and add extra vegetables like bell peppers, onions or mushrooms. You can also use plant-based chicken strips.