BBQ Chicken Flatbread Pizza with Smoked Jalapeño Ranch

by James Vives

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 – 6 servings

Pizza Ingredients:

  • 4 mini Naan breads
  • 4 boneless/skinless chicken thighs
  • Brushfire Farms Prickly Pear BBQ Sauce
  • Meat Church Holy Voodoo Seasoning
  • Tio Pelon’s Sriracha Sauce
  • 1 tsp. Dried Mexican Oregano
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 cup each of freshly grated Monterrey Jack Cheese
  • 1 cup freshly grated Oaxaca Cheese
  • ¼ cup thin-sliced Red Onion
  • 1 minced Garlic Clove
  • 1 Tbsp. chopped Cilantro

Ranch Ingredients:

  • 1 Tbsp. Big Wick’s Smoked Jalapeño Ranch Seasoning
  • 4 Tbsp. Cacique Mexican Crema (can substitute with Buttermilk)
  • 3 Tbsp. Mayonnaise
  • 1 Tbsp. chopped Dill

Process:

  1. Lightly coat Chicken in Extra Virgin Olive Oil, season with Meat Church Holy Voodoo and brown in skillet or pan on both sides, for total cook time of 8 – 10 minutes. Let rest and then chop.
  2. Brush Naan bread with Extra Virgin Olive Oil, spread 3 Tbsp. Prickly Pear BBQ Sauce on each, followed by Garlic, Chicken, Cheese, Red Onion & Oregano on top in that order.
  3. Place on grill rack and bake at 425° for 15 minutes or until cheese turns golden brown.
  4. For Ranch, combine all ingredients in a small bowl. 
  5. Remove pizza from oven, top with Sriracha & Cilantro (if desired) and slice into quarters. Serve and enjoy!
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