Ingredients:

  • 4 pieces (approx. 5 oz / 140g each) Naan or store-bought flatbreads
  • 2 tbsp (30ml) olive oil, divided
  • ½ cup (120ml) BBQ sauce or Buffalo sauce
  • 2 cups (225g) shredded mozzarella cheese
  • ½ cup (55g) shredded sharp cheddar cheese
  • 2 cups (300g) cooked chicken breast, shredded or diced
  • ¼ cup (40g) red onion, thinly sliced
  • ¼ cup (40g) red bell pepper, diced
  • 2 tbsp (8g) fresh cilantro or parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the flatbreads on the sheet and lightly brush the tops with olive oil.
  3. Toast in the oven for 2–3 minutes to create a moisture barrier and ensure a crisp base.
  4. Spread 2 tbsp (30ml) of sauce evenly over each pre-toasted flatbread, leaving a ½-inch (1.2cm) border around the edges.
  5. Sprinkle a generous layer of mozzarella and cheddar over the sauce.
  6. Evenly distribute the shredded chicken, red onions, and bell peppers on top of the cheese.
  7. Bake for 8–12 minutes until the cheese is bubbling with golden-brown spots and the edges are a deep mahogany color.
  8. Immediately remove from the oven and garnish with fresh cilantro and optional red pepper flakes.