Buffalo Chicken Flatbread Pizza

This hearty Buffalo chicken flatbread pizza has become my weeknight dinner salvation when time is tight but I still want something delicious and satisfying on the table.

I first created this recipe during a particularly chaotic week when my toddler was sick and deadlines were looming. What started as a desperate attempt to get dinner on the table quickly has become our most requested meal for busy nights and weekend game watching.

• Flatbreads: Provide the perfect crispy base without the hassle of making dough. Look for sturdy flatbreads that can hold toppings without getting soggy
• Rotisserie chicken: Saves precious time and adds tender juicy protein. Choose one that's freshly made for best flavor
• Franks hot sauce: Delivers authentic Buffalo flavor with the perfect balance of heat and tang. Accept no substitutes if you want genuine Buffalo taste
• Ranch dressing: Functions as both the sauce base and finishing drizzle. Opt for a high quality brand with visible herbs for better flavor
• Bell pepper: Adds a fresh crunch and subtle sweetness that balances the spicy chicken. Choose peppers that feel firm and heavy for their size
• Mozzarella cheese: Creates that satisfying melty cheese pull. Freshly shredded melts more evenly than pre packaged
• Blue cheese crumbles: Add signature Buffalo wing authenticity. Select a medium strength variety that complements without overwhelming
• Green onions: Provide a mild onion flavor and bright color contrast. Look for bunches with firm green tops

Step-by-Step Instructions

Preheat Your Oven:

If using a pizza stone place it in the oven while preheating to 450°F to ensure a crispy bottom crust. For a baking sheet method preheat to 425°F. The hot stone mimics a brick oven effect giving you restaurant quality crispness.

Mix Buffalo Chicken:

Combine shredded rotisserie chicken with Franks hot sauce garlic powder onion powder and salt until thoroughly coated. The spice blend enhances the Buffalo flavor while the salt helps to balance the heat. The chicken should be completely covered but not swimming in sauce.

Prepare The Base:

Spread ranch dressing evenly across your flatbreads creating a thin layer that reaches all edges. This acts as a flavor barrier between the bread and toppings preventing sogginess while adding creamy tanginess.

Add Toppings:

Distribute the Buffalo chicken mixture evenly across the flatbreads followed by diced green peppers. Ensure toppings reach the edges for flavor in every bite while avoiding overloading which can make the center soggy.

Add Cheese Layer:

Sprinkle mozzarella cheese blue cheese crumbles and sliced green onions across the top. The combination of cheeses creates both melty stretchy texture and sharp flavor accents while the green onions add fresh contrast.

Bake To Perfection:

Slide the prepared flatbreads onto the preheated pizza stone or place on a baking sheet. Watch carefully as they bake until the cheese bubbles and edges turn golden brown about 5 to 10 minutes. The high heat creates a crispy exterior while melting the cheese to gooey perfection.

Finish And Serve:

Allow flatbreads to cool for 2 to 3 minutes before cutting to prevent cheese slide. Drizzle with additional ranch dressing for flavor balance and visual appeal. The cooling effect of the ranch perfectly complements the spicy Buffalo chicken.

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The secret to this recipe is definitely the Frank's hot sauce. As someone who grew up near Buffalo NY I consider myself something of a Buffalo sauce connoisseur. I remember the first time I made this for my husband who claimed he didn't like Buffalo flavor. The combination of the authentic sauce with cooling ranch completely converted him and now he requests it weekly.

Storage Tips

These flatbreads stay remarkably well in the refrigerator for quick lunches. Store cooled leftovers in an airtight container separating layers with parchment paper to prevent sticking. They'll maintain their flavor for up to 4 days though the crust may soften slightly.

To reheat place in a 350°F oven for about 5 minutes until warmed through and the cheese is melty again. Avoid microwaving if possible as it makes the crust chewy rather than crisp. A toaster oven works wonderfully for smaller portions.

Easy Substitutions

This recipe welcomes creative adaptations based on what you have available. Instead of rotisserie chicken try canned chicken in a pinch or leftover grilled chicken breast. No flatbread? Naan bread pita or even English muffins work wonderfully as alternative bases.

For those avoiding dairy replace the ranch dressing with Buffalo sauce mixed with a touch of olive oil and sprinkle with dairy free cheese alternatives. The recipe remains delicious with these adjustments though the texture will differ slightly.

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Serving Suggestions

Turn these flatbreads into a complete meal by serving alongside a simple side salad with crisp romaine tossed in light ranch dressing. The cool fresh greens provide a pleasant contrast to the spicy flatbread.

For entertaining cut each flatbread into small squares and serve as finger food alongside celery sticks carrot sticks and extra blue cheese dressing for dipping. This presentation honors the classic Buffalo wing experience in a neat handheld format perfect for game day gatherings.

Frequently Asked Questions

→ Can I use a different type of bread for the base?

Yes, you can use naan bread, pita, or premade pizza crust as substitutes for flatbread.

→ What can I use if I don’t have rotisserie chicken?

Leftover cooked chicken or fresh chicken that you cook and shred will work just as well.

→ Can I make this dish spicier?

Absolutely! Add extra Frank’s hot sauce before or after baking for more heat.

→ How should I store leftover flatbread?

Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to three months. Defrost overnight before reheating.

→ What cheese can I use if I don’t like blue cheese?

You can simply skip the blue cheese or use additional mozzarella or any cheese of your choice.