Simple Game Day Pizza Recipe That Delivers Big Flavor

When game day calls for something bold, crowd‑friendly, and easy to pull together, this BBQ Chicken Flatbread Pizza checks every box. Built on crisp naan flatbreads and layered with saucy barbecue chicken, melty cheese, red onion, and fresh herbs, it’s a faster, lighter take on classic BBQ chicken pizza that is perfect for Super Bowl parties, casual entertaining, or weeknight wins. Ready in under 30 minutes and endlessly sharable, this flatbread is designed for effortless hosting. Pair it with a glass of Russian River Valley Zinfandel, and you’ve got a game day recipe that balances smoky, sweet, and savory flavors with bold Sonoma style.

BBQ Chicken Flatbread Pizza

Serves: 2-4

Ingredients:

2 Naan flatbreads

Drizzle Dutton Ranch Olive oil (Yes! you can get it here delivered to your door)

2 cups cooked chicken (rotisserie works well), shredded or chopped

¾ cup BBQ sauce, divided

1 cup shredded low-moisture mozzarella

½ cup smoked gouda or sharp cheddar

½ small red onion, thinly sliced

Fresh cilantro, chopped

Green onions, sliced

Fresh squeezed lime juice, optional

Honey or hot honey, optional

Directions:

1. Preheat oven to 425°F. Brush Naan lightly with olive oil. Pre-bake directly on rack or stone for 3–4 minutes until just crisp.

2. Mix chicken with ½ cup BBQ sauce and then spread the rest of the BBQ sauce on the Naan. Sprinkle on the mozzarella + gouda/cheddar cheeses. Evenly scatter chicken and red onion over the naan.

3. Bake 8–10 minutes until bubbly and golden. Optional broil for 30–60 seconds for a char finish.

4. Sprinkle cilantro and green onions over flatbreads as well as lime juice and honey if using. Rest 2 minutes, slice and serve with Dutton Goldfield Zinfandel!

Why This Pairs Beautifully with Russian River Valley Zinfandel:

• Sweet BBQ sauce mirrors Zin’s ripe blackberry and plum notes

• Charred crust & smoked cheese echo oak and spice notes

• Red onion & cilantro add freshness to balance alcohol and richness

Recipe Prepared by: Rachel Thralls, Certified Sommelier