Makes 2 servings
- Prepare 1 recipe Instant Barbecue Chicken, linked below. Preheat oven to 400°F. For each flatbread, place 1 (10x5-inch) prebaked flatbread on baking sheet. Spread with ¼ cup thickened barbecue sauce. Top with ½ cup shredded chicken mixture, ¼ cup fresh pineapple tidbits and 2 tablespoons red onion slivers. Sprinkle with ¹⁄₃ cup shredded mozzarella cheese and 2 tablespoons finely shredded sharp Cheddar cheese. Bake for 8 to 10 minutes or until cheese is melted. Top with ¹⁄₃ cup lightly packed arugula and ¼ cup red and/or yellow grape tomato halves. Refrigerate or freeze remaining barbecue chicken for another use.
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