we've got a another crowd-pleasing party dish/potluck contribution! with all of these 30th birthdays going on I've had lots of opportunities to make appetizers. however, this one could definitely pass as a full-on entree as well - for either lunch or dinner.
how it can be eaten is not the only versatile part about the dish; it also has several other recipes inside of it that can be use separately. the flatbread dough is perfect for flatbread pizzas but you could also bake it a bit longer, cut it all up into pieces and use those as a vessel for dips! the BBQ shredded chicken could be used for sandwiches, nachos, etc. etc. etc. so many things.
on that same note though, you could also take those extra recipe steps out of the mix to make the actual BBQ chicken flatbread assembly process a bit easier & quicker. for a simplified version you could:
cut up an already cooked chicken breast and toss it in BBQ sauce instead of making shredded
not add all of the fun ingredients to the BBQ sauce mixture and use straight bottled BBQ sauce
use store-bought pizza dough or pre-cooked flatbreads
BBQ CHICKEN FLATBREADS
Yields: 4 servings Prep Time: 3 hours Bake Time: 10-15 minutes
1 large boneless/skinless chicken breast
1 cup BBQ sauce – divided
2 tsp. brown sugar
1 tsp. Worcestershire sauce
1 tsp. olive oil
¼ cup grated onion, juices included
2 cups all-purpose flour
1 package dry yeast
1 tsp. sugar
½ tsp. kosher salt
1 Tbsp. olive oil
2/3 cup warm water (110°)
1 head of roasted garlic [optional]
½ medium red onion, sliced thin
2 cups shredded mozzarella cheese
fresh cilantro, chopped for sprinkling
Shredded BBQ Chicken
Pat your chicken breast[s] dry and season with salt & pepper.
In the bottom of the crockpot, combine ½ cup of BBQ sauce, brown sugar, Worcestershire, 1 tsp. olive oil and grated onion.
Lay the chicken breasts in the sauce, flip once, cover and cook on high for 3 hours.
In the bottom of a stand mixer, whisk together the 2 cups of flour, 2 ¼ tsp of dry yeast, 1 tsp sugar and ½ tsp of salt.
Using the dough hook, with the mixer running on low-speed, slowly add the 2/3 cups of warm water and 1 Tbsp. of olive oil.
Increase the speed just a bit and let it run until the dough pulls away from the sides and forms a ball.
Place the dough in a lightly-greased bowl, flip once and cover with plastic wrap.
Allow it to sit and rise in a room temperature environment for 1 hour.
Preheat oven to 500°.
Roll out the pizza dough to ½ inch-thick rectangle and transfer to a parchment-lined or lightly-greased baking sheet.
Bake the flatbread for about 5 minutes. Remove from oven.
Evenly spread the remaining ½ cup of BBQ sauce over top the dough.
Add the BBQ shredded chicken, diced up cloves of roasted garlic, thinly-sliced red onions and all of the mozzarella cheese.
Bake the flatbread for another 5-10 minutes, until cooked through.
I like to throw it under the broiler for a couple of minutes at the end to get the cheese all golden brown and delicious.
Allow to cool for a couple of minutes, slice it up, sprinkle some flakey salt and fresh chopped cilantro and serve warm!