Rotisserie Chicken BBQ Flatbread
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Grilled rotisserie chicken BBQ grilled flatbread recipe. Chicken, pizza dough, goat cheese, fresh radishes, BBQ sauce, peppery arugula and a balsamic drizzle. By
Recipe type: Main
Cuisine: American
Serves: 4 flatbreads
  • 1 small-medium rotisserie chicken, shredded
  • 1 bottle Sweet Baby Ray's Sweet Vidalia Onion Barbecue Sauce
  • 1 recipe of pizza dough or store-bought dough for one pizza (canned even works well)
  • 2-3 oz goat cheese / chèvre, crumbled
  • 3-4 radishes, sliced (thinly for less crispness, thicker for more crunch)
  • baby arugula, to finish
  • balsamic vinegar, optional, to finish
  1. Heat grill, preferably charcoal. If using gas, turn on one side to medium/high heat. If charcoal, heat coals and then spread all coals to one side, or to a ring, leaving the center without coals. You want to cook over indirect heat to prevent burning. See post photos.
  2. Divide the pizza dough into 4 equal pieces.
  3. Press each out into a still somewhat thick, flatbread shape.
  4. Have all ingredients ready to apply. This happens quickly!
  5. Lightly oil grill grates to prevent sticking. If using gas, lower to medium heat.
  6. Grill dough over the indirect heat side or area of the grill until browned.
  7. Flip and immediately apply sauce, chicken, goat cheese and radishes.
  8. Cook until bottom is browned. If your temperature of the grill wasn't too high, the chess should be soft and thoroughly heated.
  9. Top with fresh arugula, salt and pepper as desired, a drizzle of balsamic.
  10. Enjoy with friends and family.
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