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Barbecue Chicken Flatbread with Gouda

Barbecue Chicken Flatbread with Gouda
Total Time:
20 minutes


1 Deli chilled oven-roasted chicken
5 oz Gouda cheese, shredded
1/2 bunch fresh cilantro, coarsely chopped
1 1/2 cups hickory barbecue sauce
1 small red onion, thinly sliced
1 (12-inch) prebaked pizza crust


  1. Preheat oven to 425°F. Shred chicken (2 cups) and cheese (1 1/2 cups). Chop cilantro (1/2 cup). Combine chicken, barbecue sauce, and 1/4 cup cilantro in a medium bowl. Slice red onion (1/2 cup).
  2. Spread chicken mixture over pizza crust; sprinkle with cheese and onions. Bake 8–10 minutes or until cheese is melted and crust has browned. Top with remaining 1/4 cup cilantro.

Other Preparation Methods

  • Sauté: Cook 8 oz penne pasta following package instructions. Combine in sauce pot: 1 jar roasted-garlic Alfredo sauce with 2 cups each shredded Gouda and shredded smoked pork; bring to a simmer. Stir in pasta.
  • Bake: Preheat oven to 400°F. Cut corn muffins into 1/2-inch-thick discs; brush with butter and bake 6–8 minutes or until crisp. Place 1 slice Gouda on each disc; bake 1–2 more minutes or until cheese is melted.

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Nutritional Information

CALORIES (per 1/6 recipe) 650kcal; FAT 29.00g; SAT FAT 12.00g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 1800mg; CARB 65g; FIBER 0.00g; SUGARS 24g; PROTEIN 25g; CALC 25%; VIT A 0%; VIT C 0%; IRON 15%

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