From the roundup: 22 Quick 30 Minute Dinner Recipes for Busy Nights
Chipotle chicken flatbread pizzas are what I make when it is 5:30, I have a rotisserie chicken in the fridge, and nobody has agreed on dinner yet. Active time is maybe five minutes: toss the chicken with spices, spread sauce, pile on toppings, bake. The oven does the rest.
The one move that actually matters is pulling the sheet pan out for the last two minutes and sliding the flatbreads directly onto the oven rack. I skipped that step the first time I made these and the bottoms stayed soft and a little sad. Two extra minutes on the rack makes the crust snap when you cut it.
Each flatbread feeds one hungry adult or two kids who are picking off the onions anyway, so this recipe covers four people without doubling anything. If you are feeding more, just run a second batch since the cook time is short enough that it is not a big deal.
Why you will love this
- Dinner is done in 17 minutes, including preheat time, because the chicken is already cooked
- One sheet pan to wash, and lining it with foil means you might not even wash that
- Each flatbread can have different toppings, which matters when half the table hates red onion
- The chipotle seasoning is mild enough for kids but has real flavor, not just cheese and sauce
- Leftovers reheat well in the oven and hold up better than regular pizza crust
Tips for success
- Pat the canned corn dry before it goes on. Wet corn steams the flatbread instead of letting it crisp, and you end up with a soggy center.
- Do not pile on too many toppings. The recipe amounts are calibrated so the flatbread can actually crisp. More is not better here.
- Slide the flatbreads off the sheet pan and directly onto the oven rack for the last 2 minutes. This is the step that makes the bottom crunch instead of just being warm.
- Taste the seasoned chicken before it goes on the flatbread. Rotisserie chickens vary in saltiness, so you may need less added salt than the recipe calls for.
Common questions
- Can I use naan instead of flatbread? Yes. Naan is a little thicker and may need an extra minute or two in the oven, but it works fine.
- What if I only have regular chili powder? Use 1 teaspoon of regular chili powder plus a pinch of smoked paprika. The recipe notes this swap already.
- Can I make these without cilantro? Absolutely, it is listed as optional. A little sliced green onion on top at the end is a good alternative if you want something fresh.
- Will they stay crisp if I make them ahead? No. These are best eaten right out of the oven. Assemble and bake right before serving.
Substitutions
For a meatless version, swap the rotisserie chicken for one can of black beans, drained, rinsed, and tossed with the same spice mix. Pepper jack works in place of mozzarella if you want more heat built into the base. Pita rounds or naan are good substitutes if you cannot find store flatbreads, though naan may need an extra minute of bake time.
For picky eaters, skip the chipotle chili powder and just use a pinch of regular chili powder, or leave the spice off one flatbread entirely and use plain pizza sauce. Frozen corn thawed and patted dry works exactly the same as canned. If your kids do not eat pickled jalapenos, leave them off and serve hot sauce on the side for the adults.
Make-ahead and storage
You can mix the chipotle chicken up to a day ahead and keep it covered in the fridge. When you are ready to eat, assemble the flatbreads and bake. Do not assemble them ahead of time or the sauce will soak into the flatbread and the crust will not crisp properly.
Leftovers keep in the fridge for up to 2 days, loosely covered. Reheat on a sheet pan in a 375 degree oven for 5 to 7 minutes. The microwave makes the crust chewy and soft, so skip it if you can. Freezing assembled flatbread pizzas is not recommended since the crust texture does not survive it.
Chipotle Chicken Flatbread Pizzas
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. Line a large sheet pan with foil for easy cleanup and set it aside.
- In a bowl, toss the shredded rotisserie chicken with the chipotle chili powder, cumin, garlic powder, and salt. Stir until the chicken is evenly coated. Taste a piece and adjust seasoning if you like more heat or smokiness.
- Lay the flatbreads in a single layer on the prepared sheet pan. If they do not all fit, work in batches. Spread a thin layer of salsa or pizza sauce over each flatbread, going almost to the edges.
- Sprinkle a generous layer of mozzarella over each flatbread. Then scatter the seasoned chicken evenly, followed by the red onion slices, corn, and pickled jalapenos if using. Do not overload the toppings or the flatbread will steam rather than crisp.
- Bake on the center rack for 8 to 10 minutes until the cheese is fully melted and the edges of the flatbreads are starting to turn golden and crisp.
- For the last 2 minutes, slide the flatbreads directly onto the oven rack, removing the sheet pan. This lets air circulate under the crust and crisps the bottom nicely. Use tongs to transfer them back to the pan when done.
- Slide the flatbreads onto a cutting board. Scatter fresh cilantro on top if using. Cut into pieces with a pizza cutter or sharp knife and serve right away while the cheese is still melted and the crust is crisp.
Notes
← Back to 22 Quick 30 Minute Dinner Recipes for Busy Nights