With bottled sauce, pre-cooked chicken, and fresh veggie toppings, these BBQ Chicken Flatbread Pizzas come together in minutes!
Alright friends. I promised you two recipe suggestions this week from my simple shredded chicken. Since I have one more day until the start of a new week I am squeezing in this recipe for BBQ chicken flatbread pizzas— remember my first shredded chicken recipe was chicken piccata pasta. I’m a woman of my word! Sleep-deprived and all. I might not have showered in a few days and have accidentally thrown our baby monitor in the wash, but I’m here to write a blog post. Tell me I’m crazy…
Speaking of sleep deprivation, here’s the culprit:
He has cuteness and pudgy thighs in his favor. Anyhow, you know we are a pizza eating family. And when I do not have the time or energy for the whole Caputo pizza routine I often make flatbread pizzas! They literally come together in minutes— especially if you have prepped chicken [or any other protein] and veggies ahead of time. I
made this batch on Arnold 100% whole wheat sandwich thins but I’ve also used Stonefire flatbreads. I essentially copied the toppings from the classic BBQ chicken pizza at California Pizza Kitchen and added some spinach for a little color and extra nutrition. If you are a fan of that pizza then you know why I copied it. It’s AMAZING!
With a little food prep, you can have this dinner on the table in no time. And let’s face it: whether you are a sleep-deprived parent, professional working long days or nights, or a hybrid of the two [I’m sorry, you must be exhausted], you need simple meals to power you through! And with this BBQ chicken flatbread pizza, you really can’t ask for an easier dinner!
So here’s to a quick dinner. Which hopefully means earlier bedtimes. And more sleep for MOM!
Sweet, tangy, and tasty, these BBQ Chicken Flatbread Pizzas are ready in minutes for an easy weeknight dinner! Share on X
- 4 sandwich thins [I used Arnold sandwich thins 100% whole wheat]
- 2 cups shredded chicken
- 1.5 cups BBQ sauce
- 2 cups shredded cheddar cheese
- ½ cup diced red onion
- 1 cup spinach [optional]
- Preheat oven to 400 degrees. Separate sandwich thins and place on a nonstick baking sheet. While the oven is preheating, combine chicken and one cup of BBQ sauce in a small mixing bowl.
- Top each sandwich thin with the remaining BBQ sauce. Then add a layer of spinach, chicken, onion, and cheese to each sandwich thin [trying your best to add even amounts to each one].
- Bake for 7-10 minutes, until the cheese has melted and the ingredients are warmed through. Serve immediately.
