Hickory Chicken and Roasted Veggie Flatbread

Ingredients

• 1 each par-baked flatbread crust 15x6
• 2 oz. Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce
• 1/2 cup red peppers, cut into strips
• 1 cup white onion, diced ½ inch
• 1 cup yellow squash, diced ½ inch
• 1 cup eggplant, diced ½ inch
• 1 cup Portobella mushrooms, sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp garlic, chopped
• 1/2 tsp kosher salt
• 1/4 tsp coarse ground black pepper
• 1 cup rotisserie chicken, diced ½ inch
• ¼ cup Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce
• 2 cups mozzarella cheese, shredded
• 2 tbsp cilantro, chopped