Buffalo Chicken Flatbread Pizza
Crispy flatbread topped with buffalo sauce, tender chicken, melted mozzarella, and blue cheese dressing. This easy high-protein dinner is ready in about 30 minutes and works just as well for weeknights as it does for parties.
Equipment
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Knife
Ingredients
Flatbread Base
- 2 flatbreads about 14.5 oz total
- 2 tsp light olive oil
Buffalo Chicken Topping
- 1/2 cup buffalo wing sauce plus extra for garnish
- 1 1/2 cups cooked chicken diced
- 1 cup mozzarella cheese shredded
- 1/3 cup blue cheese dressing
Garnish
- 1/3 cup green onions sliced, about 3 green onions
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Brush the flatbreads lightly with olive oil and place them on the prepared baking sheet.
- Bake the flatbreads for 5 minutes to crisp them slightly before adding the toppings.
- Remove the baking sheet from the oven and spread the buffalo wing sauce evenly over each flatbread, leaving a small border around the edges.
- Top evenly with the diced cooked chicken and shredded mozzarella cheese. Drizzle the blue cheese dressing over the top.
- Return to the oven and bake for 12 to 15 minutes, or until the cheese is melted and the edges are golden.
- For extra color, broil for 1 to 2 minutes at the end, watching closely.
- Garnish with sliced green onions and a drizzle of extra buffalo sauce or blue cheese dressing if desired. Slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat at 350°F for 5 to 7 minutes. Rotisserie chicken works well here, and you can swap the mozzarella for cheddar or add blue cheese crumbles for a stronger buffalo flavor.