• 2 flatbreads (each 12 x 7 inches)
• 2/3 cup smoky barbecue sauce
• 1 (10 or 12.5 oz) can Chicken in Water, drained
• 2 jarred roasted red peppers, drained and patted dry, sliced
• 1/4 red onion, thinly sliced
• 1 1/4 cups shredded Mozzarella cheese
• Louisiana-style hot sauce (optional)

Preheat oven to 425°F. Arrange flatbreads on parchment-lined baking sheet; spread with barbecue sauce, leaving small border all the way around. Shred chicken if in chunk form. Scatter chicken, red peppers and red onion over top; sprinkle evenly with cheese. Bake for 15 to 20 minutes or until bottom is golden and cheese is melted and bubbling.Tip: Serve with a green salad or coleslaw for an easy weeknight dinner. Or cut into smaller pieces and serve as an appetizer.