Abbey Sharp from Abbey’s Kitchen knows that healthy eating is all about making beautiful food with tons of colorful veggies and lean protein. Flatout flatbreads are the perfect thing for her trio of pizza recipes she makes outside on the grill. We love them all so much, there’s no way we can pick a favorite; it’s a win-win-win!
Abbey made us three lovely flatbread pizza recipes, so be sure to get the recipes for her other flatbreads: the Pear, Walnut and Blue Cheese Pizza, and Corn Cilantro Pesto Pizza with Tomatoes and Avocado. They will not disappoint!
In this recipe, Abbey adds pickled jalapeños to her fabulous take on a classic: BBQ chicken pizza. Crack open a bottle of your favorite sauce, slice up some pineapple, and get ready to make more than one of these, because they’ll go fast.
Thanks, Abbey!
BBQ Chicken Pizza
Ingredients
- 4 Flatout Artisan Thin Crust Pizza Flatbreads
- Oil in an oil atomizer
- 2/3 cup barbeque sauce, divided
- 8 oz leftover cooked chicken breast, diced
- ½ cup pickled jalapeno peppers
- ½ cup diced pineapple
- 1/3 cup red onion, thinly sliced
- 1 cup shredded aged cheddar
Directions
Preheat the grill to medium and lightly spritz with the oil from an oil atomizer canister. Grill over direct heat for 2 minutes or until just lightly toasted.
Transfer to a baking sheet and top with BBQ sauce, chicken, peppers, pineapple, red onion and cheese. Cook for 3 to 4 minutes until the cheese melts.
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