Our Old Vine Zinfandel makes a fantastic pairing with this Spicy BBQ Chicken Flatbread. The wine’s rich berry flavors and subtle hints of spice harmonize beautifully with the smoky sweetness of the BBQ sauce and the heat from the chili powder.
1. Preheat the oven to 425 degrees Fahrenheit.
2. Heat up olive oil in a pan over medium heat before adding white onion and bell peppers. Cook for 4-5 minutes, or until onions are translucent and soft. Add shredded chicken, garlic powder, paprika, chili powder, and ¼ cup BBQ sauce, mixing to fully saturate the chicken with spices. Remove from heat and set aside.
3. Spread ½ cup of BBQ sauce onto the flatbread. Top flatbread with chicken and peppers, shredded cheeses, red onion, and jalapeño. Bake for 5-7 minutes in the oven, then broil for 2-4 minutes.
4. Top the flatbreads with green onion and cilantro. Slice and serve with a side of ranch.
Serves 6