← Nouns Cooking · American

Ingredients

• 4 Naan or flatbreads
• 120 ml barbecue sauce, plus extra to drizzle
• 300 g cooked chicken, shredded
• 150 g low-moisture mozzarella, grated
• 60 g smoked cheddar, gouda or pepper Jack, grated
• ½ Red onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 handful fresh coriander (cilantro), chopped

Method

1. Heat the oven to 220°C (200°C fan, 425°F) and set the flatbreads on two large baking trays.
2. Toss the chicken with 2 tbsp of the barbecue sauce. Spread the rest of the sauce over the flatbreads, leaving a thin border.
3. Scatter over half the mozzarella, then the chicken, red onion and pepper, and finish with the rest of the mozzarella and the smoked cheese.
4. Bake for 10–12 min, until the cheese is melted and spotted brown and the edges are crisp. Swap the trays halfway if your oven is uneven.
5. Drizzle with a little more barbecue sauce, scatter with coriander, cut into wedges and serve hot.

Tips

• A great home for leftover roast or rotisserie chicken.
• For a homemade-dough version, use 350 g pizza dough and bake at your oven’s hottest setting.

Sources

Written in our own words after cross-checking these recipes:

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