Rotisserie Chicken BBQ Flatbread

with Sweet Vidalia Onion Barbecue Sauce
time: 30-60 minutes | serves: 1 to 4
  • 1 small-medium rotisserie chicken, shredded
  • 1 bottle Sweet Baby Ray's Sweet Vidalia Onion Barbecue Sauce
  • 1 recipe of pizza dough or store-bought dough for one pizza (canned even works well)
  • 2-3 oz. goat cheese / chèvre, crumbled
  • 3-4 radishes, sliced (thinly for less crispness, thicker for more crunch)
  • baby arugula, to finish
  • balsamic vinegar, optional, to finish
  • Heat grill, preferably charcoal. If using gas, turn on one side to medium/high heat. If charcoal, heat coals and then spread all coals to one side, or to a ring, leaving the center without coals. You want to cook over indirect heat to prevent burning.
  • Divide the pizza dough into 4 equal pieces.
  • Press each out into a still somewhat thick, flatbread shape.
  • Have all ingredients ready to apply.
  • Lightly oil grill grates to prevent sticking. If using gas, lower to medium heat.
  • Grill dough over the indirect heat side or area of the grill until browned.
  • Flip and immediately apply sauce, chicken, goat cheese, and radishes.
  • Cook until the bottom is browned. If your temperature of the grill wasn't too high, the cheese should be soft and thoroughly heated.
  • Top with fresh arugula, salt, and pepper as desired, a drizzle of balsamic.
  • Enjoy with friends and family.

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