Hickory Chicken and Roasted Veggie Flatbread

with Hickory & Brown Sugar Barbecue Sauce
time: 30-60 minutes | serves: 1 to 2
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 tbsp extra-virgin olive oil
  • 1 tbsp garlic, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp 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 tbsp cilantro, chopped
Instructions
  • 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 a single layer. Bake 10-12 minutes or until vegetables are tender.
  • Toss chicken with 1/4 cup BBQ sauce.
  • Place flatbread on a 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 the chicken.
  • Bake 8-10 minutes or until cheese melts and the pizza is golden brown.
  • Remove from the oven and cut into the desired size.
  • Sprinkle with chopped cilantro and serve.

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