Sweet Arkansas peaches, pulled rotisserie chicken, melty mozzarella, and a drizzle of barbecue sauce come together in this easy recipe that’s perfect for cookouts, lake weekends, and casual entertaining.
INGREDIENTS
(serves 4–6 as an appetizer)
1 prepared pizza or flatbread crust
1 cup cooked pulled rotisserie chicken
¼ cup Sweet Baby Ray’s Original Barbecue Sauce, more for drizzling
1½ cups shredded mozzarella cheese
1 ripe peach, thinly sliced
¼ small red onion, thinly sliced
1 Tablespoon olive oil
cilantro, bacon crumbles (optional)
METHOD
Preheat oven to 425°F. Place the crust on a baking sheet or pizza stone. Brush lightly with olive oil. In a small bowl, toss the shredded chicken with the barbecue sauce until evenly coated.
Spread barbeque sauce over the crust in a thin layer. Sprinkle mozzarella cheese over top. Top with the barbecue chicken, peach slices, and red onion. Bake for 10–12 minutes, or until the cheese is melted and bubbly and the edges of the crust are lightly golden.
Remove from oven and drizzle with additional barbecue sauce. Garnish with fresh cilantro and bacon crumbles if desired. Slice and serve warm.
CHEF TIPS: For extra flavor, grill the peach slices for 1–2 minutes per side before adding them to the flatbread. Want to take it up a notch? Sprinkle a few tablespoons of crumbled bacon over the flatbread before baking.
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