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Introduction
The fusion of barbecue and pizza might seem like a modern culinary invention, but it actually traces back to the 1980s in California. Chefs began experimenting with non-traditional pizza toppings, and BBQ chicken quickly became a fan favorite. Our healthier version pays homage to this inventive spirit while catering to today's health-conscious diners. By using lean grilled chicken, a whole grain crust, and a rainbow of vegetables, we've transformed this typically indulgent dish into a nutritious meal that's perfect for busy weeknights or casual weekend gatherings. The best part? It still delivers that irresistible smoky-sweet BBQ flavor that made the original so popular.
Ingredients
• 2 whole grain flatbreads (about 8 inches in diameter)
• 1/2 cup barbecue sauce, divided
• 1 1/2 cups cooked and shredded grilled chicken breast
• 1 cup shredded low-fat mozzarella cheese
• 1/4 cup thinly sliced red onion
• 1/2 cup diced bell peppers (mix of red, yellow, and green)
• 1/4 cup corn kernels (fresh, canned, or thawed frozen)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
Step 1:
Preheat the oven to 425°F (220°C) and place a baking sheet in the oven to heat up.
Step 2:
In a small bowl, mix the olive oil with garlic powder and smoked paprika. Brush this mixture over both sides of the flatbreads.
Step 3:
Carefully remove the hot baking sheet from the oven and place the flatbreads on it. Bake for 3-4 minutes until slightly crisp.
Step 4:
Remove the flatbreads from the oven. Spread 1/4 cup of barbecue sauce on each flatbread, leaving a small border around the edges.
Step 5:
Top each flatbread with equal amounts of shredded chicken, mozzarella cheese, red onion, bell peppers, and corn kernels.
Step 6:
Return the flatbreads to the oven and bake for 8-10 minutes, until the cheese is melted and the edges are golden brown.
Step 7:
Remove from the oven, sprinkle with fresh cilantro, and season with salt and pepper to taste. Let cool for 2-3 minutes before slicing and serving.
Q: Can I make this recipe ahead of time?
A: You can prepare the toppings in advance, but for best results, assemble and bake the flatbreads just before serving to maintain crispness.
Q: How can I make this recipe vegetarian?
A: Substitute the chicken with grilled tofu, portobello mushrooms, or additional vegetables like zucchini and eggplant.
Q: Is this recipe gluten-free?
A: As written, no. However, you can make it gluten-free by using certified gluten-free flatbreads or pizza crusts.
• For a vegetarian option, substitute the chicken with grilled tofu or extra vegetables.
• Feel free to use your favorite brand of barbecue sauce, but a smoky variety works best for this recipe.
• Pre-cooked rotisserie chicken can be used as a time-saving alternative to grilled chicken breast.
• If whole grain flatbreads are unavailable, whole wheat pita or naan can be used as substitutes.
• For a gluten-free version, use certified gluten-free flatbreads or pizza crusts.
• This recipe contains gluten (in the flatbread) and dairy (in the cheese). It can be made dairy-free by using a plant-based cheese alternative.
Slice each flatbread pizza into 4-6 pieces and serve immediately while hot and crispy.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
Prep all toppings while the oven is preheating to streamline the cooking process.
- Don't overload the flatbreads with toppings to ensure a crispy crust.
- For extra flavor, grill the chicken with barbecue sauce before shredding.
- Let the pizzas rest for a few minutes after baking to make slicing easier.
For a spicy version, add sliced jalapeños or a dash of hot sauce. For a Mediterranean twist, use feta cheese instead of mozzarella and add olives.
Pair with a light beer or a crisp white wine like Sauvignon Blanc. A simple side salad with mixed greens complements the meal well.
This recipe is great year-round but especially enjoyable in summer when fresh corn and bell peppers are in season.
This recipe contains gluten (in the flatbread) and dairy (in the cheese). It can be made dairy-free by using a plant-based cheese alternative.
