Buffalo Chicken Flatbread Pizza (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 flatbreads (15 ounce package)
02 -
1/4 cup ranch dressing, plus extra for garnish
→ Chicken Mixture
03 -
1.5 cups shredded rotisserie chicken
04 -
1/2 cup Frank’s hot sauce (or other Buffalo sauce)
05 -
1/4 teaspoon garlic powder
06 -
1/4 teaspoon onion powder
07 -
1/4 teaspoon salt
→ Toppings
08 -
1 green bell pepper, diced (about 1 cup)
09 -
1 1/2 cups shredded mozzarella cheese
10 -
1/4 cup crumbled blue cheese
11 -
1/4 cup sliced green onion
# Instructions:
01 -
If using a pizza stone, place it inside the oven and preheat to 450°F. If using a baking sheet, preheat the oven to 425°F.
02 -
In a small mixing bowl, combine shredded chicken, Frank’s hot sauce, garlic powder, onion powder, and salt until evenly coated.
03 -
Brush each flatbread with ranch dressing and then evenly distribute the prepared Buffalo chicken and diced green bell pepper on top.
04 -
Sprinkle shredded mozzarella cheese, crumbled blue cheese, and sliced green onion over the flatbreads.
05 -
If using a pizza stone, place the flatbread onto a pizza peel or the back of a baking sheet and slide it onto the stone. Bake at 450°F for 5-10 minutes, until the cheeses are bubbly and the crust is golden-brown. For a baking sheet, bake at 425°F for 5-8 minutes. Check flatbread manufacturer’s instructions for specific baking times.
06 -
Allow flatbreads to cool for 2-3 minutes before serving. Drizzle additional ranch dressing over the top for garnish.
# Notes:
01 -
For extra spice, drizzle additional hot sauce over the baked flatbread.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
03 -
This recipe also works well with naan bread, pita bread, or premade pizza crust.