BBQ Chicken Flatbread with Mozzarella and Red Onion
Why this recipe works
- Fast assembly: Using cooked shredded chicken and naan keeps the recipe firmly in weeknight territory.
- Crisp base: Preheating the baking tray helps the naan crisp quickly underneath while the cheese melts on top.
- Balanced topping: Sweet, smoky barbecue sauce is balanced by sharp red onion and a fresh coriander finish.
Get the most out of this recipe
Texture tips
- For a crisper base: Use a fully preheated tray and keep the toppings evenly spread so the naan can crisp rather than steam.
- Avoid a heavy sauce layer: Spread the barbecue sauce thinly; too much sauce can soften the centre before the edges crisp.
Ingredient notes
- Use cooked chicken: This recipe relies on chicken that is already cooked, making it ideal for leftovers or a ready-cooked chicken breast.
- Mozzarella choice: Mozzarella gives a soft, melty topping, while a pizza cheese blend will taste slightly sharper and brown more readily.
Make-ahead tips
- Prep ahead: Shred the chicken, slice the onion and chop the coriander in advance, then assemble just before baking.
- Reheat on a tray: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot and crisp again, adding the coriander after reheating.
Serving ideas
- Serve with something fresh: Pair with a crisp green salad, slaw or cucumber salad to balance the smoky, cheesy topping.
- Finish after baking: Add the coriander once the flatbreads come out of the oven so it stays fresh and aromatic.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F) and put a baking tray in to heat up. Shred the cooked chicken, thinly slice the red onion, and roughly chop the fresh coriander.
- Brush the naan bread lightly with the extra virgin olive oil, then spread the barbecue sauce over each one. Top with the shredded chicken, scatter over the red onion, then add the mozzarella and finish with the black pepper.
- Carefully slide the topped naans onto the hot tray and bake for 8 to 10 minutes, until the edges are crisp and the cheese is fully melted and bubbling. Scatter over the fresh coriander and serve straight away.
Recipe notes
Tips
- For a crisper base, preheat the baking tray well and keep the toppings in an even, thin layer.
- If your chicken is chilled, let it come to room temperature for 10 minutes so the flatbreads heat through before the cheese over-browns.
Substitutions
- Replace Mozzarella with Pizza cheese blend for a slightly sharper, more browned topping.
- Replace Fresh coriander with Fresh flat-leaf parsley for a milder, more herbaceous finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container for up to 2 days. Reheat on a baking tray at 200°C (390°F) for 6 to 8 minutes until piping hot and the base re-crisps; add the fresh coriander after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (12min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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