Smoky BBQ Potato Flatbread With Caramelized Onions And Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 to 6 servings
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/4 tsp instant yeast
• 1 cup warm water (about 110°F / 43°C)
• 3 tbsp olive oil, divided
• 1 tsp sugar
• 1 3/4 tsp salt, divided
• 1 lb small potatoes, sliced 1/4 inch thick
• 1 medium red onion, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup smoky BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp chipotle chili powder or smoked paprika
• 1 1/2 cups shredded mozzarella (smoked if possible)
• 1/2 cup shredded sharp cheddar
• 2 green onions, thinly sliced (for garnish)
• Fresh parsley or cilantro, chopped (optional)

Do This

• 1. Make dough: Mix warm water, sugar, and yeast. Stir in flour, 1 tbsp olive oil, and 1 tsp salt. Knead 5–7 minutes, then let rise 45 minutes.
• 2. Roast potatoes and onions: Toss slices with 2 tbsp olive oil, 3/4 tsp salt, smoked paprika, garlic powder, and pepper. Roast at 425°F (220°C) for 20–25 minutes, until tender and golden.
• 3. Mix BBQ sauce: Stir together BBQ sauce, vinegar, Dijon, chipotle powder, and 1–2 tsp water to loosen.
• 4. Shape dough: Roll risen dough into a large oval or rectangle (about 12 x 16 inches) on parchment.
• 5. Par-bake crust: Slide dough with parchment onto a hot baking sheet or stone. Bake at 425°F (220°C) for 6–7 minutes until just set and lightly puffed.
• 6. Top flatbread: Spread BBQ sauce over crust, then add roasted potatoes and onions. Sprinkle mozzarella and cheddar evenly over the top.
• 7. Bake and serve: Return to oven for 10–12 minutes, until cheese is melted and browned in spots. Garnish with green onions and herbs, slice, and serve hot.

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Why You’ll Love This Recipe

• Hearty, comfort-food flavors: smoky BBQ, roasted potatoes, caramelized onions, and melty cheese on a crisp-chewy flatbread base.
• Perfect for sharing: a big, rustic flatbread you can slice into squares or strips for family dinners or casual get-togethers.
• Flexible and forgiving: use homemade dough or store-bought, swap cheeses, and adjust spice levels to taste.
• Great make-ahead components: dough, roasted veggies, and sauce can be prepped in advance, then assembled and baked when you are ready.

Grocery List

• Produce: Small potatoes (about 1 lb), 1 medium red onion, 2 green onions, fresh parsley or cilantro (optional).
• Dairy: Shredded mozzarella (smoked if available), shredded sharp cheddar.
• Pantry: All-purpose flour, instant yeast, olive oil, sugar, salt, black pepper, smoked paprika, garlic powder, chipotle chili powder (or extra smoked paprika), BBQ sauce, apple cider vinegar, Dijon mustard.

Full Ingredients

Flatbread Dough

• 2 1/2 cups (300 g) all-purpose flour
• 2 1/4 tsp instant or rapid-rise yeast (1 standard packet)
• 1 cup (240 ml) warm water, about 110°F / 43°C
• 1 tsp granulated sugar
• 1 tsp fine sea salt or table salt
• 1 tbsp olive oil (plus a little extra for greasing the bowl)

Smoky Roasted Potato & Onion Topping

• 1 lb (450 g) small potatoes (Yukon Gold, baby potatoes, or red potatoes), scrubbed and sliced 1/4 inch (6 mm) thick
• 1 medium red onion, halved and thinly sliced into wedges or half-rings
• 2 tbsp olive oil
• 3/4 tsp kosher salt (or 1/2 tsp fine sea salt)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

Tangy Smoky BBQ Sauce

• 1/2 cup (120 ml) thick, smoky BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp chipotle chili powder or extra smoked paprika (for milder heat)
• 1–2 tsp water, as needed to loosen the sauce slightly

Cheese Layer

• 1 1/2 cups (about 150 g) shredded mozzarella cheese (smoked mozzarella if you can find it)
• 1/2 cup (about 50 g) shredded sharp cheddar cheese

Finishing Touches

• 2 green onions, thinly sliced
• 2 tbsp chopped fresh parsley or cilantro (optional)
• Crushed red pepper flakes, to taste (optional, for serving)

Step-by-Step Instructions

Step 1: Make the flatbread dough

In a large mixing bowl, combine the warm water and sugar, then sprinkle the instant yeast over the top. Stir gently and let sit for 3–5 minutes, just until the yeast looks a bit foamy. Add the flour, salt, and 1 tbsp olive oil. Stir with a wooden spoon or spatula until a rough dough forms.

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until it is smooth, elastic, and only slightly tacky (add a dusting of flour as needed to prevent sticking). Lightly oil a clean bowl, place the dough inside, and turn it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm spot for about 45 minutes, or until doubled in size.

Step 2: Roast the potatoes and onions

While the dough rises, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the sliced potatoes and red onion with 2 tbsp olive oil, smoked paprika, garlic powder, black pepper, and 3/4 tsp kosher salt (or 1/2 tsp fine salt) until everything is evenly coated.

Spread the potatoes and onions out in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring once halfway through, until the potatoes are tender and golden in spots and the onions are soft and slightly caramelized. Remove from the oven and set aside. Leave the oven on at 425°F (220°C).

Step 3: Prepare the tangy smoky BBQ sauce

In a small bowl, whisk together the BBQ sauce, apple cider vinegar, Dijon mustard, and chipotle chili powder (or extra smoked paprika, if preferred). Add 1–2 tsp of water to thin the sauce slightly, just enough so it spreads easily but is still thick and glossy. Taste and adjust: add a pinch of salt for more savoriness, a few drops more vinegar for extra tang, or a pinch more chipotle if you like it spicier. Set aside.

Step 4: Shape and par-bake the flatbread crust

Place a clean sheet of parchment paper on your counter and lightly dust it with flour. Punch down the risen dough to release excess air, then place it on the parchment. Using your hands or a rolling pin, stretch and roll the dough into a large oval or rectangle about 12 x 16 inches (30 x 40 cm) and roughly 1/4 inch (6 mm) thick. Try to keep the thickness even so it bakes uniformly, and push a slight rim around the edges to help hold the toppings.

Carefully slide the parchment with the shaped dough onto the back of a large baking sheet or a pizza peel. Transfer to the hot oven and par-bake for 6–7 minutes, just until the surface looks dry, lightly puffed, and very pale golden, but not browned. This step helps the crust stay crisp under the moist toppings. Remove from the oven, but keep the oven at 425°F (220°C).

Step 5: Assemble the smoky BBQ potato flatbread

With the par-baked crust still on its parchment-lined baking sheet or pizza stone, spread the BBQ sauce evenly over the surface of the dough, leaving a small border around the edges. Arrange the roasted potatoes and onions in an even layer over the sauce, distributing them so every bite gets some of each.

Sprinkle the shredded mozzarella evenly over the topping, followed by the shredded cheddar. If any potato slices are sticking up, gently press them down into the cheese so they do not scorch.

Step 6: Bake until golden, bubbling, and melty

Return the assembled flatbread to the 425°F (220°C) oven. Bake for 10–12 minutes, or until the cheese is fully melted, bubbling, and starting to brown in spots, and the outer crust is a deep golden color. If you like extra color on the cheese, you can switch the oven to broil for the last 1–2 minutes, watching closely so it does not burn.

Step 7: Finish, slice, and serve

Remove the flatbread from the oven and let it rest for 3–5 minutes to set slightly (this makes slicing easier and cleaner). Sprinkle the top with sliced green onions and chopped parsley or cilantro, if using. Add a light pinch of crushed red pepper flakes for a little heat, if you enjoy spice.

Transfer the flatbread to a cutting board using the parchment, then slice into squares or strips with a sharp knife or pizza cutter. Serve hot, ideally straight away while the crust is crisp and the cheese is irresistibly melty and stretchy.

Pro Tips

• Use very hot equipment: If you have a pizza stone or a heavy baking steel, preheat it with the oven for at least 20–30 minutes. Baking the flatbread on a thoroughly preheated surface gives you a beautifully crisp bottom crust.
• Keep potato slices even: Aim for consistent 1/4 inch (6 mm) slices so the potatoes roast evenly and finish cooking in the same amount of time.
• Dry toppings, crisp crust: If the potatoes or onions look wet after roasting, blot them lightly with a paper towel before assembling so the crust does not get soggy.
• Cheese blend matters: Combining mozzarella for melt and cheddar for sharp flavor gives you the best of both worlds. Smoked mozzarella or smoked gouda adds an extra hit of smokiness that pairs beautifully with the BBQ sauce.
• Shortcut option: In a hurry, use 1 pound of store-bought pizza or flatbread dough and a good-quality bottled BBQ sauce; follow the same roasting and baking steps.

Variations

• Loaded Ranch & Bacon Twist: Replace half the BBQ sauce with ranch dressing, and sprinkle 4–6 slices of cooked, crumbled bacon over the potatoes before adding the cheese.
• Spicy Southwest Version: Add 1 cup of drained black beans and 1 small sliced jalapeño to the toppings. Finish with fresh cilantro and a squeeze of lime after baking.
• Veggie Lover’s Flatbread: Add sliced bell peppers or mushrooms to the roasting pan with the potatoes and onions. For a lighter feel, use a bit less cheese and top with a handful of arugula after baking.

Storage & Make-Ahead

To make ahead, you can prepare the dough up to 24 hours in advance: after the initial rise, punch it down, cover tightly, and refrigerate. Let it sit at room temperature for 30–45 minutes before shaping. The roasted potatoes and onions, as well as the BBQ sauce mixture, can be made up to 2 days ahead and stored in airtight containers in the refrigerator. When ready to bake, simply shape and par-bake the crust, then top with the chilled toppings and cheese; add a couple of extra minutes of baking time if everything is cold.

Leftover flatbread keeps well in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, until hot and crisp again. You can also freeze cooled slices, well wrapped, for up to 1 month; reheat from frozen at 375°F (190°C) for 12–15 minutes.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 680 calories, 27 g fat, 80 g carbohydrates, 6 g fiber, 25 g protein, and 1,250 mg sodium (actual values will vary based on brands of BBQ sauce and cheese, and your exact portion sizes). For a lighter meal, serve smaller portions alongside a big green salad or roasted vegetables.