Hickory Chicken and Roasted Veggie Flatbread

  • Ready in 30-60 Minutes
  • Serves 2 People
  • Skill Level Easy

Contributed By:
Sweet Baby Ray's

Ingredients

  • 1 each par-baked flatbread crust 15x6
  • 2 oz. Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce
  • 1/2 cup red peppers, cut into strips
  • 1 cup white onion, diced ½ inch
  • 1 cup yellow squash, diced ½ inch
  • 1 cup eggplant, diced ½ inch
  • 1 cup Portobella mushrooms, sliced
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon garlic, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup rotisserie chicken, diced ½ inch
  • ¼ cup Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce
  • 2 cups mozzarella cheese, shredded
  • 2 tablespoons cilantro, chopped

Directions

  • Preheat oven to 425 degrees F.
  • Place roasted red peppers, onions, squash, eggplant and mushrooms in a bowl and toss with the olive oil, garlic, salt, and pepper.
  • Transfer to a baking sheet and arrange in single layer bake 10-12 minutes or until vegetables are tender.
  • Toss chicken with ¼ cup BBQ sauce.
  • Place flatbread on pizza screen or baking sheet.
  • Evenly spread the 2 oz. BBQ sauce over flatbread.
  • Evenly top flatbread with 1 cup mozzarella cheese, roasted vegetables and chicken in that order.
  • Sprinkle remaining 1 cup mozzarella cheese over chicken.
  • Bake 8-10 minutes or until cheese melts and pizza is golden brown.
  • Remove from oven and cut into desired size.
  • Sprinkle with chopped cilantro and serve.
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