Description

Buffalo Chicken Flatbread is a zesty and satisfying dish that combines spicy buffalo sauce, tender chicken, melted mozzarella, and creamy blue cheese dressing, all atop a crisp flatbread crust. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe will deliver bold and flavorful satisfaction.

Ingredients

For the Flatbread:

2 flatbreads (14.5 oz total)
2 teaspoons light olive oil
½ cup buffalo wing sauce
1 ½ cups diced cooked chicken (approximately ¾ pound)
1 cup shredded mozzarella cheese
⅓ cup blue cheese dressing
⅓ cup sliced green onions (about 3 green onions)

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Instructions

1. Preheat the Oven:

Set your oven to 425°F (218°C).
Place the flatbreads on a parchment-lined baking sheet and lightly brush the edges with olive oil.

2. Initial Baking:

Bake the flatbreads for 5 minutes until warmed and just starting to crisp. This step helps prevent a soggy crust.

3. Assemble the Flatbread:

Remove the flatbreads from the oven and evenly spread buffalo sauce over each flatbread.
Distribute diced chicken and mozzarella cheese on top.
Drizzle blue cheese dressing over the assembled flatbreads.

4. Final Baking:

Return to the oven and bake for 12–15 minutes until the edges are slightly browned and the cheese is melted.
For a bubbly, golden top, broil on high for the last 1-2 minutes, watching closely to prevent burning.

5. Garnish and Serve:

Sprinkle sliced green onions over the baked flatbreads.
Add extra buffalo sauce and blue cheese dressing if desired.
Slice and serve warm.

Notes

Variations:

Chicken Options: Use baked, slow-cooked, grilled chicken breast, ground chicken, or pre-cooked shredded chicken.
Cheese Alternatives: Substitute mozzarella with mild cheddar or sprinkle blue cheese crumbles for added tang.
Crust Choices: Opt for naan, pre-made pizza crust, or homemade dough. Adjust baking times as needed based on the crust used.
Vegetarian Version: Replace chicken with plant-based chicken alternatives or seitan for a vegetarian option.

Storage/Reheating:

Storage: Allow the flatbread to cool, then store in a covered container in the refrigerator for up to 2 days.
Reheating: Preheat the oven to 350°F (177°C). Bake for 5–7 minutes until warmed through and crispy.