Heat oven to 425 degrees F.

Make the BBQ sauce. Take one packet from the KC Masterpiece® Original BBQ Sauce Mix and Dry Rub and empty the contents into a small mixing bowl. Add 3/4 cup liquid, I used pineapple juice. Use a whisk to mix. Divide in half, put half in another bowl. Set both bowls aside.

If you’re using an outdoor propane grill, turn the grill at high heat. Allow grill to heat up for about 10 minutes. If you’re using an indoor grill pan on your range, turn the heat on to medium heat and allow to heat up for about 5 to 6 minutes.

Prep the chicken and cut into cutlets. Salt and pepper each side and then add then add the KC Masterpiece® dry rub on each side. (Place the remaining dry rub into a sealed container for later use.)

If using outdoor grill, turn heat to medium heat. Add chicken and cook for 3 to 4 minutes on each side. Adding BBQ sauce with a grill brush after flipping the chicken. Cooking an additional 60 seconds on each side.

Remove the chicken from the grill and place on a clean plate. Allow the chicken to rest at least 4 to 5 minutes before cutting it up.

Place flatbreads on a baking sheet, add reserved BBQ sauce with a brush or a spoon. Add 1/4 cup mozzarella cheese to each flatbread. Add chicken, broccoli (if using) and bacon. Then, add the remaining cheese about 2 tablespoons on each pizza.

Bake in the oven for about 10 minutes. If you like the cheese crispy on top, turn the oven to broil and broil the pizzas for about 2 to 3 minutes (being careful not to burn them).

Cut into pieces and serve immediately.