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Chipotle Chicken Flatbread Pizzas, 30 minute dinner recipes for busy nights
Brittany Stage

Chipotle Chicken Flatbread Pizzas

Store-bought flatbreads loaded with smoky chipotle rotisserie chicken, mozzarella, red onion, and corn, then baked at 425 degrees F until the cheese is melted and the edges are crisp. Dinner is done in about 15 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 store-bought flatbreads about 8 to 10 inches each, such as Stonefire or similar
  • 2 cups rotisserie chicken shredded, white or dark meat
  • 1 tsp chipotle chili powder or 1 tsp regular chili powder plus a pinch of smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/2 cup jarred salsa or pizza sauce use whichever you prefer as the base
  • 2 cups shredded mozzarella low-moisture whole milk
  • 1/3 cup red onion thinly sliced into half-rings
  • 1/2 cup canned corn drained and patted dry
  • 2 tbsp fresh cilantro chopped, for serving, optional
  • 2 tbsp pickled jalapenos optional, for heat

Equipment

  • large sheet pan
  • oven

Method
 

  1. Preheat your oven to 425 degrees F. Line a large sheet pan with foil for easy cleanup and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Flatbread pizzas are best eaten fresh. If reheating, use a 375-degree oven for 5 to 7 minutes rather than the microwave to keep the crust crisp. The seasoned chicken topping can be mixed a day ahead and stored in the fridge.