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Golden chicken flatbread pizza topped with fresh basil and melted cheese on a wooden board
Julia Monroe

Chicken Flatbread Pizza

Crispy, cheesy Chicken Flatbread Pizza made fast with store-bought flatbread, shredded chicken, sauce, and melty mozzarella—ready in about 20 minutes and easy to customize with your favorite toppings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 flatbread pizzas
Course: Dinner, Snack
Cuisine: American, Italian-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 flatbreads (whole wheat or regular)
  • 1 tbsp olive oil (for brushing)
  • 4 tbsp sauce (marinara, BBQ, or garlic Alfredo)
  • 1 1/2 cups shredded rotisserie chicken (patted dry)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup sliced red onion (optional)
  • 1/2 cup sliced bell pepper (optional)
  • 2 tbsp ranch dressing (optional, for drizzling)
  • 2 tbsp chopped fresh cilantro (optional)
  • 1 tbsp hot sauce (optional, for Buffalo-style chicken)
  • 1/4 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)

Equipment

  • oven
  • baking sheet
  • pastry brush (or spoon) For brushing olive oil.
  • cutting board
  • knife or pizza cutter

Method
 

  1. Preheat the oven to 400°F. Place flatbreads on a baking sheet, brush lightly with olive oil, and pre-bake for 2–3 minutes for a crisp base.
  2. Spread a thin layer of sauce over each flatbread (about 2 tablespoons). Keep it light to prevent a soggy center.
  3. Top with shredded chicken and a light layer of any add-ons like red onion or bell pepper. (Optional: toss chicken with hot sauce for a Buffalo-style pizza.) Season lightly with salt and pepper.
  4. Sprinkle mozzarella evenly over the top. Bake for 10–12 minutes, until the cheese is bubbly and lightly golden.
  5. Rest the flatbread pizzas for 2–3 minutes, then slice. Finish with an optional ranch drizzle and fresh cilantro, if desired.

Notes

Tips: Don’t overload toppings or the center can get soggy. For extra crunch, pre-bake the flatbread for 2–3 minutes at 400°F before topping. Pat rotisserie chicken dry to remove excess moisture. Let the pizza rest 2–3 minutes after baking so the cheese sets before slicing. Sauce should be a thin layer (about 2 tbsp per flatbread). Optional finishes: ranch drizzle + cilantro, or toss chicken with hot sauce for a Buffalo-style version.