BBQ Chicken & Peach Sheet Pan Flatbread

 

BBQ Chicken & Peach Sheet Pan Flatbread

This BBQ Chicken & Peach Sheet Pan Flatbread is the perfect combination of sweet, smoky, savory, and cheesy. Homemade Skinny Pizza Dough is topped with melted mozzarella, tender Crockpot BBQ Chicken, juicy peaches, thinly sliced red onion, fresh basil, and a drizzle of balsamic glaze.

The Crockpot BBQ Chicken can be made ahead of time, making this an easy weeknight dinner for two or a delicious meal to share with the family during peach season.

BBQ Chicken & Peach Sheet Pan Flatbread

Serves: 2 to 3

Ingredients

Crockpot BBQ Chicken

• Boneless, skinless chicken breasts
• Avocado oil spray
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• DAK’s BBQueen seasoning, to taste
• ½ cup sugar-free Sweet Baby Ray’s Sweet & Spicy BBQ Sauce
• An additional ½ cup sugar-free Sweet Baby Ray’s Sweet & Spicy BBQ Sauce

Sheet Pan Flatbread

• 10 to 12 ounces prepared My Bizzy Kitchen Skinny Pizza Dough
• 3 to 4 ounces shredded part-skim mozzarella cheese or thinly sliced fresh mozzarella
• 1 cup prepared Crockpot BBQ Chicken
• ¾ cup thinly sliced peaches, peeled
• ½ cup thinly sliced red onion
• Fresh basil, for garnishing
• 2 tablespoons balsamic glaze, or desired amount

Fresh peaches work beautifully in this recipe, but canned peaches can also be used. Choose peaches packed in water or without added sugar. Drain them thoroughly and pat them dry before placing them on the flatbread.

Instructions

Make the Crockpot BBQ Chicken

1. Lightly spray the chicken breasts with avocado oil spray. This helps the seasonings stick to the chicken.
2. Season the chicken on all sides with salt, black pepper, garlic powder, onion powder, paprika, and DAK’s BBQueen seasoning.
3. Place the seasoned chicken breasts into the crockpot.
4. Pour ½ cup of the sugar-free BBQ sauce over the chicken.
5. Cover and cook on low for 4 to 6 hours, or until the chicken is fully cooked, tender, and easily pulls apart.
6. Shred the chicken directly inside the crockpot and stir it into the cooking juices.
7. Cover and allow the shredded chicken to sit in the juices for another 30 to 60 minutes.
8. Add the remaining ½ cup of BBQ sauce and stir until the chicken is evenly coated.

Assemble the Sheet Pan Flatbread

1. Preheat the oven to 425°F.
2. Line a sheet pan with parchment paper.
3. Place 10 to 12 ounces of the prepared Skinny Pizza Dough onto the parchment paper.
4. Roll or gently stretch the dough into a large, thin rectangle. This recipe is meant to be a sheet pan flatbread rather than a smaller, round pizza.
5. Sprinkle the shredded mozzarella evenly over the dough or arrange the fresh mozzarella slices in a single layer.
6. Evenly distribute 1 cup of the prepared Crockpot BBQ Chicken over the cheese.
7. Arrange the sliced peaches and thinly sliced red onion over the chicken.
8. Bake for 20 to 30 minutes, or until the dough is cooked through, the edges are golden brown, and the cheese is melted.
9. Begin checking the flatbread around the 20-minute mark. The exact cooking time will depend on how thinly the dough was rolled.
10. Remove the flatbread from the oven and allow it to cool for about 5 minutes.
11. Garnish with fresh basil and drizzle with balsamic glaze.
12. Slice and divide into 2 larger portions or 3 moderate portions.

Tips for the Best Flatbread

Make sure the peaches are not overly wet. Excess moisture can prevent the crust from becoming crisp. If using canned peaches, drain them well and pat them dry with a paper towel.

Place the cheese directly onto the dough before adding the chicken and peaches. The cheese helps create a barrier between the toppings and the crust.

Roll the dough into an even thickness so the thinner sections do not cook faster than the rest of the flatbread.

For a crispier crust, place the sheet pan on a lower oven rack during the first half of the baking time.

Make-Ahead Instructions

The Crockpot BBQ Chicken can be prepared several days in advance and stored in an airtight container in the refrigerator.

When you are ready to make the flatbread, measure out 1 cup of the prepared chicken and assemble the recipe as directed.

Any leftover Crockpot BBQ Chicken can be used in wraps, salads, sandwiches, quesadillas, stuffed potatoes, or meal-prep bowls.

Storage and Reheating

Store leftover flatbread in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat the flatbread in the oven, toaster oven, or air fryer until warmed through and slightly crisp. The microwave will work, but the crust will be softer.

Estimated Nutrition

The following nutrition estimate is based on:

• 12 ounces Skinny Pizza Dough
• 4 ounces part-skim shredded mozzarella
• 1 cup prepared Crockpot BBQ Chicken
• ¾ cup sliced peaches
• ½ cup sliced red onion
• 2 tablespoons balsamic glaze

For 2 Large Servings

Estimated macros per serving:

• Calories: approximately 590
• Protein: approximately 43 grams
• Carbohydrates: approximately 72 grams
• Fat: approximately 13 grams

For 3 Servings

Estimated macros per serving:

• Calories: approximately 395
• Protein: approximately 29 grams
• Carbohydrates: approximately 48 grams
• Fat: approximately 8 grams

Nutrition information is an estimate and will vary depending on the exact amount of dough and cheese used, the BBQ sauce, the amount of sauce absorbed by the chicken, and the balsamic glaze.