5 from 1 vote
This homemade Barbecue Chicken Flatbread is grilled and made with Bertolli® Organic Extra Virgin Olive Oil, giving this flatbread recipe amazing color and flavor! This is a no-yeast flatbread dough, which makes this Barbecue Chicken Flatbread an easy party appetizer or dinner!
Grilled Barbecue Chicken Flatbread
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
This homemade Barbecue Chicken Flatbread is grilled and made with Bertolli® Organic Extra Virgin Olive Oil, giving this flatbread recipe amazing color and flavor! This is a no-yeast flatbread dough, which makes this Barbecue Chicken Flatbread an easy party appetizer or dinner!
Course: Main Course
Cuisine: American
Keyword: Barbecue Chicken Flatbread
Servings: 2 (10") Flatbreads
Author: Michelle
Ingredients
Flatbread Dough
  • 2 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp pepper
  • 4 Tbsp Bertolli® Organic Extra Virgin Olive Oil
  • 1 cup milk or water
Flatbread Toppings
  • 2 large chicken breasts
  • 3 tsp + 4 Tbsp Bertolli® Organic Extra Virgin Olive Oil, divided
  • salt & pepper
  • 1 cup barbecue sauce
  • 4 cups Mozzarella cheese, shredded
  • 1 cup yellow bell peppers, thinly sliced
  • 2-3 Tbsp fresh cilantro
Instructions
  1. In a standing mixer fitted with a dough hook attachment, add flour, baking powder, salt, dried oregano, pepper, Bertolli® Organic Extra Virgin Olive Oil, and milk. Mix until dough comes together and sticks together.
  2. Turn dough out onto a lightly floured surface, and knead a couple of times. Split dough in half, and roll out each half of dough into a circle, about 10” in diameter (you can also roll into a rectangle). Set aside.
  3. Brush each chicken breast with Bertolli® Organic Extra Virgin Olive Oil, and sprinkle with salt and pepper (season to taste). Heat grill to med-high heat, and grill chicken about 4-5 minutes per side, or until completely cooked through (internal temp of 165 degrees Fahrenheight). Allow chicken to rest for a few minutes before slicing it into small cubes.
  4. Brush each flatbread with 2 Tbsp Bertolli® Organic Extra Virgin Olive Oil, and place oil side down onto the grill. Grill for 3-4 minutes. Brush the top sides with remaining 2 Tbsp of Bertolli® Organic Extra Virgin Olive Oil and flip dough over, allowing the other sides to cook.
  5. Once you have flipped the flatbreads over, spread 1/2 cup of barbecue sauce on each flatbread. Spread cheese, cubed chicken, yellow bell peppers, and cilantro over the top of each, and cook until cheese is melted (about 2-3 minutes).
  6. Serve immediately.