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.

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.

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.

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.

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).

Serve immediately.