BBQ Chicken Flatbread Pizza with Arugula
This BBQ Chicken Flatbread Pizza with Arugula is quick, flavorful, and perfectly balances smoky BBQ, melty cheese, and fresh peppery greens.
Servings: 2 servings
Ingredients
- 1 flatbread flatbread thin and crispy
- 1 cup cooked chicken shredded
- 1/2 cup BBQ sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1 cup fresh arugula
- 1 tablespoon olive oil for drizzling
- Salt and pepper to taste
Instructions
- Set your oven to 425°F (220°C). This high heat will crisp the flatbread nicely without drying out the toppings.
- In a mixing bowl, toss the shredded cooked chicken with the BBQ sauce until it’s evenly coated. This ensures every bite is saucy and flavorful.
- Place your flatbread on a baking sheet or pizza stone. Spread the BBQ chicken mixture evenly over the surface. Sprinkle the shredded mozzarella cheese generously on top, followed by the thinly sliced red onions and halved cherry tomatoes.
- Pop the pizza into the oven and bake for 10–12 minutes, or until the cheese is melted and bubbling and the flatbread edges are golden and crispy.
- Once out of the oven, immediately top the pizza with fresh arugula. Drizzle with olive oil and season with a pinch of salt and pepper to taste. The warm pizza slightly wilts the arugula, marrying the flavors perfectly without losing its crunch.
- Cut your BBQ Chicken Flatbread Pizza with Arugula into slices and enjoy right away with a crisp side salad or some roasted veggies.
Equipment
- Baking sheet or pizza stone
- Oven
- Knife and cutting board
- Mixing Bowl
- Spatula or tongs
Notes
- Pre-bake the flatbread 3-4 minutes before adding toppings to prevent sogginess.
- Soak sliced onions in cold water for 10 minutes to mellow sharpness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.