• Prep Time 1 hour
  • Cooking Time 10 minutes
  • Makes 6 servings
  • Freezing Excellent


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  • Dough
  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2 cups Robin Hood® 00 Style Pizza Flour
  • 1 tsp salt
  • Assembly
  • 1/3 cup olive oil
  • 3/4 cup prepared BBQ sauce
  • 3 cups cooked chicken, cubed
  • 1/2 cup chopped red onion
  • 1/2 cup cooked corn kernels
  • 3 cups shredded mozzarella cheese
  • Bick’s® Hot Pepper Rings, to taste
  • Cilantro for garnish, optional

Serving Size: 6 servings


Serving Size: 6 servings

  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.
  • Divide dough into 6 pieces. Roll each piece of dough to about 1/16” (0.25 cm) thick (about 4” x 12”). Place on well-floured surface, cover with tea towel and let rise until puffy, about 30 minutes. Meanwhile, preheat BBQ Grill to high.
  • Brush risen dough with olive oil. Reduce grill heat to medium and carefully place dough on hot grill, oil side down.
  • Cook, until golden and set on bottom and bubbling on top, 1-2 minutes. Flip, and continue cooking another 1 minute or until golden. Remove.
  • Spread flatbreads with BBQ Sauce and top with remaining toppings. Carefully return to hot grill, turn off heat and cook until cheese is melted and bubbly. Garnish with cilantro if using. Serve hot.
  • Dough
  • Assembly


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