THE RECIPE JOURNAL · Main Course
Flatbread Buffalo Chicken Pizza
This easy and flavorful pizza combines spicy buffalo chicken with crispy flatbread for a quick weeknight meal. Perfect for game days or casual dinners, it’s a delicious twist that’s sure to satisfy your cravings.
FROM THE KITCHEN • Flatbread Buffalo Chicken Pizza
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
First, heat your oven to 450 degrees Fahrenheit. While it’s warming up, heat a tablespoon of oil in a skillet over medium heat. Toss in the chicken, sprinkle it with ranch seasoning, and add a bit of cracked pepper. Cook it, stirring occasionally, until the chicken is cooked through and no longer pink inside, about 5 to 8 minutes.
02
Step 2
Meanwhile, melt some butter in another pan over medium heat. Add the shallots and sauté them until they’re nice and soft, which should take around 5 minutes.
03
Step 3
Next, brush each flatbread lightly with olive oil, then spread a layer of Buffalo wing sauce over the top. Sprinkle on some mozzarella cheese, then add the cooked chicken, sautéed shallots, and banana pepper rings. Finish with a sprinkle of Gorgonzola cheese crumbles.
04
Step 4
Place the flatbreads directly on the middle rack of your oven and bake until they’re crispy and the cheese is melted—this usually takes about 15 minutes. Once done, slice them up and enjoy!
Why you’ll love it
This dish combines the spicy kick of buffalo sauce with the comforting flavors of melted cheese and tender chicken. It’s quick to make and perfect for a casual meal or game day snack. The crispy flatbread base adds a satisfying crunch that everyone will enjoy.
How to serve
Serve with a side of cool ranch or blue cheese dressing for dipping. A fresh green salad or crunchy celery sticks pair well to balance the spicy flavors. For extra zest, sprinkle some chopped green onions or drizzle a bit of extra buffalo sauce on top.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to keep the crust crispy. Avoid microwaving, as it can make the flatbread soggy.
