1. If making pickled shallots, see below* for the first step.
2. Wash, destem, and pat dry cilantro leaves (about 2 T or 12-15 leaves).
3. Prepare your pizza by spreading 2-3 tablespoons of your favorite barbecue sauce on the flatbread or pita, except for about a 1/2″ around the outer perimeter of the surface.
4. Sprinkle 1/4 cup shredded mozzarella cheese evenly on top of the sauce.
5. Next, add small chunks of cooked chicken breast (about 2 oz total) evenly spread over the surface of the cheese.
6. Remove pickled shallots from the vinegar mixture and pat them dry a bit on a paper towel.  Then you can add them evenly across the surface of the pizza.  You may use about 1/2 of a small shallot total.  (You can reserve the rest of your pickled shallot to add to a salad or another pizza later!)
7. Sprinkle the cilantro leaves evenly across the pizza, and then finally 2-3 T grated parmesan cheese to the top.
8. Bake your flatbread pizza straight on the oven rack (for about 10 minutes) or on a pizza stone (for about 15 minutes), monitoring for the desired crispiness of crust and browning of cheese.
9. Once you remove it from the oven, allow it to cool at least 2-3 minutes on a cutting board before slicing it into pieces to serve.

To make pickled shallots:

1. Peel the outer dry skin off of one medium shallot.
2. Then, slice it EXTRA thin.
3. Dissolve 1 tsp of white sugar in about 1/4 cup of red wine vinegar in a small jar or bowl.
4. Soak the shallots (make sure they are covered by the vinegar mixture) for about 20 min.
5. Drain out the liquid and there you have it.