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Home Recipes Main Dish
30 30 Minutes or Less

Barbecue Chicken Flatbread Pizzas

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By: DanielleLeave a Comment Posted: 04/02/2025 Updated: 04/17/2025

This post may contain affiliate links. Please read our disclosure policy.

These Barbecue Chicken Flatbread Pizzas are an easy-to-make weeknight dinner the whole family will love! Use pitas and precooked shredded chicken for shortcuts and have delicious mini pizzas on the table in under 30 minutes!

barbecue chicken flatbread pizzas on a cutting board one piece being removed.

Note from Danielle

My favorite pizza is from a local place (Zeek’s) and it’s called the “Buffalo Soldier”. It involves chicken, buffalo sauce, Mama’s Lil Peppers, and tonsssss of cilantro. This recipes remind me a bit of the Buffalo Soldier.

These aren’t just mini pizzas. I like to think that with the combination of flavors (peppers & onions, cilantro, barbecue!), these are a bit more elevated. That’s why I love them so much.

Combined with how easy they are to make, how quickly they come together, and how much cheaper they are than Zeek’s, these are something I’ll probably never get over ๐Ÿ˜‰

By the way – here in the post content, youโ€™ll find detailed information on the ingredients used, possible substitutions, and helpful tips for successful results based on my experience with this recipe.

For theย printable recipe card with a list of ingredients followed by concise instructions, please keep scrolling down or hit the โ€˜Jump to Recipeโ€™ button at the top of the page. Frequently asked questions are located below the recipe card.

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Recipe Overview

Total Time: 25 minutes
Difficulty:ย Easy
Method: Baked
Prep:ย Make-Ahead Friendly

What are the ingredients in these Barbecue Chicken Flatbread Pizzas?

This recipe uses simple ingredients and is totally flexible based on what you’re able to find in your area. Here are the ingredients I used and info on each:

  • flatbreads or pitas – Any flatbread, pitas, or even a lavash flatbread will work if you that’s what you like! Here I used Greek style pitas, which are the perfect size for individual pizzas.
  • barbecue sauce – Use your favorite barbecue sauce as the pizza sauce base, as well as to drizzle over the top. I really like Stubb’s!
  • mozzarella cheese – Shredded mozz is a pizza requirement! One of my tricks is adding the cheese base but also adding a heavy pinch of cheese over the top, so when it melts, it holds all the toppings in place!
  • shredded chicken breast – This recipe is a great use for your already cooked and shredded chicken breasts! I’ve got 3 different methods for cooking chicken in this post: How to Cook Chicken For Meal Prep. And a baked version coming soon!
  • green bell pepper – Thin sliced green bell pepper compliments the barbecue flavors so well in my opinion. It’s got a fresh flavor that doesn’t overpower anything else.
  • red onion – For a softer onion flavor, I love using red onion on the pizza. The oven cooks it a bit and brings out the slightly sweet flavor.
  • cilantro – If you like cilantro, pile it on top of the cooked pizzas. It gives a fresh zesty vibe to the meal, and it’s one of my favorite parts of the pizza.
ingredients required to make barbecue chicken flatbread pizzas.

Equipment youโ€™ll need to make Barbecue Chicken Flatbread Pizzas:

There are only a couple of specific kitchen items you need for this recipe – tools for baking, and a knife to cut ingredients:

  • For a sheet pan, I recommend a rimmed half size sheet pan like this Half Sheet Pan (affiliate link!) from Nordic Ware. These will work for most oven baking recipes and should last forever! I have two rimmed sheet pans, so this 2-pack is great.
  • For my cutting board, I recommend this Greener Chef XL Bamboo Cutting Board (affiliate link!). The XL size is perfect but not too huge. I use it for everything except cutting raw meat.
  • For my chef’s knife, I use a Misen Chef’s Knife (affiliate link!). This knife is super high quality while being affordable. I’ve had mine for years (and there’s a lifetime guarantee!).

How to make Barbecue Chicken Flatbread Pizzas:

If you’ve got your chicken breasts already cooked, this recipe comes together in less than 30 minutes. This is a really great use of meal prepped shredded chicken – see my recipe for Baked Shredded Chicken here!

Start by preheating the oven to 425F, and then line a rimmed sheet pan with parchment paper for easy cleanup. My very best tip for making these pizzas is to toast the pitas or flatbreads first. That helps give you a crisp, not soggy crust.

Place your pitas on the baking softer side up on the baking sheet. It’s okay if they are a bit squished – they should shrink slightly during toasting. Once the oven is preheated, toast the pitas for 5 minutes. When you remove the pitas from the oven, flip so the toasted side is on the bottom.

pitas toasted on a rimmed sheet pan, one being held with tongs.
barbecue sauce drizzled on pitas to make pizzas.

Next, gather all your pizza toppings and prepare to assemble. First, add some barbecue sauce to each pita and spread it around with a spoon. You want to go nearly to the edges of the pita, but leave a bit of room for the crust.

After the sauce, add about 1/4 cup shredded mozzarella cheese to each pita, spreading it out on top of the sauce. Shredded chicken is next – you should be able to fit at least 2 ounces on each pita, but definitely add more if you want it.

assembling barbecue chicken flatbread pizzas with all the toppings.

Disperse the sliced bell peppers and red onions evenly on the pitas after that. I like to cover the chicken a bit with other toppings to help keep it from getting dry. Finish with a heavy pinch of cheese on each pizza. This helps told everything together on top after the cheese has melted.

Place the pizzas in the oven and bake for 8 minutes. Check for doneness, and add a couple more minutes if needed (depending on your oven and how many toppings you added). Keep a close eye on them so they don’t burn. Since the pita is already hot, cooking will be quick.

barbecue chicken flatbread pizzas with peppers and onions before baking.
baked barbecue chicken flatbread pizzas on a sheet pan with cilantro on top.

Let the pizzas cool for a couple minutes then transfer to a cutting board and slice into quarters. Top with cilantro and additional barbecue sauce. I like to drizzle some over the top of the pizza to serve, and also use it for dipping.

Best tips for making homemade mini pizzas:

Here are my best tips for making mini pizzas at home:

  • Toasting the pitas first helps give you a crisp crust, instead of a soggy pita crust. A simple 5 minute toast before adding toppings does the trick!
  • Feel free to let people add their own toppings to each pizza for a family friendly dinner making activity.

More pizza recipes:

Air Fryer Homemade Pizza Bagel Bites

English Muffin Mini Pizzas Meal Prep

Sausage and Pepper Personal Pizzas

What to serve with Barbecue Chicken Flatbread Pizzas:

These pizzas are meal-sized enough to serve on their own (29g protein!), but they would also go great with a side salad, veggies you like or garlic bread.

baked barbecue chicken flatbread pizzas on a sheet pan with cilantro on top.

Ways to customize this recipe:

The best way to customize these flatbread pizzas is to add your own toppings. Here are some other pizza ideas that include shredded chicken breast:

  • chicken bacon ranch – use barbecue or ranch for the sauce base, then add homemade bacon bits as well.
  • chicken bacon pineapple – okay I just thought of this but it sounds good! I would keep the cilantro and maybe add some hot sauce
  • buffalo chicken ranch – a mix of ranch and Frank’s Red Hot for the sauce, keep the same toppings!

Ways to meal prep this recipe:

There are a couple ways to save time by preparing all or part of this recipe ahead of time. Here are some options:

  1. Ingredient prep: The best way to prep ahead for this recipe is to cook and shred the chicken breast. This cuts the cook time in half and helps get this meal on the table in less than 30 minutes. You could also slice the peppers and onions ahead of time.
  2. Whole pizza prep: Whole pizzas can be assembled, cooked and then refrigerated for later. Reheat in the oven or air fryer at 375F for 7-10 minutes. I like to add more cheese to cover any exposed chicken so it doesn’t dry out.
cutting the barbecue chicken flatbread pizzas with a pizza cutter.
picking up a piece of pizza with peppers and onions from a cutting board.

How to store leftover Barbecue Chicken Flatbread Pizzas:

Save leftover pizzas in an airtight container in the fridge for up to 3 days. If you wrap it in foil, do it tightly so the pizza doesn’t dry out.

How to freeze Barbecue Chicken Flatbread Pizzas:

I have not tested freezing these pizzas because I think the cooked chicken would be a bit too dry after freezing, thawing, and reheating. If you do give it a try, let me know how it turns out.

How to reheat Barbecue Chicken Flatbread Pizzas:

Reheat in the oven or air fryer at 375F for 7-10 minutes. I like to add more cheese to cover any exposed chicken so it doesn’t dry out.

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Recipe
barbecue chicken flatbread pizzas on a cutting board one piece being removed.
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Barbecue Chicken Flatbread Pizzas

Yield: 4 mini pizzas 1x
Print Save Rate it
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes

These Barbecue Chicken Flatbread Pizzas are an easy-to-make weeknight dinner the whole family will love! Use pitas and precooked shredded chicken for shortcuts and have delicious mini pizzas on the table in under 30 minutes!

Units:
Scale:

Ingredients

  • 4 round flatbreads or pitas
  • ~1/3 cup barbecue sauce, plus more for topping
  • 1 1/2 cups shredded mozzarella cheese
  • 8–10 ounces cooked chicken breast, shredded or finely chopped
  • 1 small green bell pepper, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup cilantro, chopped

Instructions

  1. Toast pitas: Preheat the oven to 425F. Line a rimmed sheet pan with parchment paper for easy cleanup. Place pitasย (4) softer side up on the baking sheet. It’s okay if they are a bit squished – they should shrink slightly during toasting. See photos above for how to arrange. Once the oven is preheated, toast the pitas for 5 minutes. This helps create a crisper pizza crust. When you remove the pitas from the oven, flip so the toasted side is on the bottom.
  2. Add toppings: Assemble pizzas as follows:
    • First, add about 2 tablespoons barbecue sauce to each pita and spread around with a spoon.
    • Next, add about 1/4 cup shredded mozzarella cheese to each pita (save about 1/2 cup cheese for final topping).
    • Spread 2-3 ounces shredded chicken on each pita, or as much as you want on your pizzas.ย 
    • Disperse the sliced bell peppers and sliced red onions on the pitas.ย 
    • Finish with a heavy pinch of cheese on each pizza. This helps told everything together on top after it melts.
  3. Bake pizzas: Place the pizzas in the oven and bake for 7-8 minutes. Check for doneness, and add a couple more minutes if needed (depending on your oven and amount of toppings).ย 
  4. Serve & store: Let the pizzas cool for a couple minutes then transfer to a cutting board and slice into quarters. Top with cilantro and additional barbecue sauce. Save leftover pizzas in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375F for 7-10 minutes.

Equipment

bamboo cutting board.

Greener Chef XL Bamboo Cutting Board

Buy Now โ†’
sharp knife and cutting board.

Misen Chef’s Knife

Buy Now โ†’

(affiliate link!)

Notes

Shredded chicken: For the oven, try my Baked Shredded Chicken Base Recipe. For Instant Pot or other methods, check out How to Cook Chicken For Meal Prep 3 Ways.

Nutrition information estimated with My Fitness Pal.ย 

Nutrition Information

  • Serving Size: 1 flatbread pizza
  • Calories: 428
  • Fat: 11g
  • Carbohydrates: 48g
  • Protein: 29g
© Author: Danielle
Cuisine: American Method: Baked
barbecue chicken flatbread pizzas on a cutting board one piece being removed.

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Frequently Asked Questions

Are these flatbread pizzas freezer-friendly?

I have not tested the quality of these pizzas after freezing. My guess is the chicken may be dried out after baking, freezing, thawing and reheating. I would suggest only refrigerating leftovers and reheating within 3 days for best quality.

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About Danielle

Hi, Iโ€™m Danielle! I'm a PNW gal on a mission to help you reduce food waste, and save both time and money with meal planning and make-ahead recipe ideas! I've got weekly meal plan templates and recipes waiting for you!

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