BBQ Chicken Pizza on Whole Wheat Flatbread

This is addictive.

Up until recently, I had been using Publix pizza dough (from the bakery) as a base for my pizzas. It's pretty good, and it's fast, so it was a good option. However, this week I was looking for something different: something less about the bread and more about the pizza. I thought making a flatbread may be the way to go—especially since it is much faster than making traditional pizza doughs from scratch. I made this version twice in one week, two different ways. Below you'll find the recipe I enjoyed most.

What I cook each night often depends on the leftover ingredients in the fridge that I may be to adapt into a new meal. If you have some leftover jarred tomato sauce available, it would be perfect for this recipe because you don't need much. The barbecue sauce I chose to use was Bull's-Eye Sweet and Tangy. I like it because it has no HFCs and fairly simple ingredients. 

One note that may help you in this recipe: before topping the flatbread, be sure to loosen it from the pan. It will make things easier once the pizza is ready to eat.

Just out of the oven.

Flatbread Ingredients

• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ⅛ teaspoon black pepper
• 2 eggs, lightly beaten
• ⅔ cup skim milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pan or baking sheet.
2. In a large bowl, stir together flour, salt, parsley, and black pepper. Mix in eggs and milk; stir well. 
3. Pour batter into prepared pan and spread with a spatula until evenly coated. Don't worry, the mixture will be fairly thick but too wet to kneed.
4. Bake in preheated oven for 20 to 25 minutes, until crust is set.

Adapted from: http://allrecipes.com/Recipe/crazy-crust-pizza-dough/detail.aspx

Topping Ingredients

Spread the cheese evenly on top of the sauce.

• 2 tablespoons olive oil
• ½ small onion, chopped
• 1 green pepper, chopped or frozen bell peppers equal to one pepper, chopped 
• ⅓ - ½ pound raw chicken breast, cut into small pieces
• 1 cup barbecue sauce 
• ½ cup tomato sauce
• 1 - 1½ cups of shredded Mexican cheese blend or Colby-Monterrey jack blend

Directions

Yum!

Set your oven to broil. Warm olive oil in a skillet or frying pan on medium-high heat. When a small piece of onion sizzles in the oil add all of the onions and peppers. Sauté for about 1 minute, then add the chicken and 1/2 cup of the barbecue sauce. Cook until the chicken is cooked through, about 3-4 minutes, depending on the size of the chicken pieces. Remove from heat.

Mix together the remaining 1/2 cup of barbecue sauce and the tomato sauce. Spread evenly on the prepared flatbread. (At this point I like to drain the liquid from the chicken mixture carefully from the pan and pour it on the crust.) Next, spread the cheese evenly on top of the sauce.

Finally, spread the chicken/onion/pepper mixture onto the pizza. Put the pizza in the oven and watch it carefully. Cook for about two or three minutes on broil. You're just looking for the cheese to melt and brown if you can do that without burning your flatbread.

Remove the pizza and enjoy!