Pin it
This filling Buffalo chicken flatbread pizza has become my go-to dinner fix when I'm short on time but still want amazing taste. It's done in only 20 minutes and packs all that great buffalo wing flavor in pizza form—so little work for such big taste!
I came up with this dish during a football game when I needed something I could throw together between plays for my hungry buddies. These days everybody asks for it whenever they come over, and it's what saves me when the kids ask that awful question: What are we eating tonight?
What You'll Need
- Flatbread: This handy base gives you that awesome mix of crunch and chew without any fuss
- Rotisserie chicken: This shortcut makes life easier and soaks up all that tasty buffalo sauce
- Franks hot sauce: The real deal that turns plain chicken into something you can't stop eating
- Ranch dressing: Makes a smooth, creamy layer that cools down the spicy kick
- Bell pepper: Gives you that nice snap and bit of sweetness against the tangy sauce
- Mozzarella cheese: Creates those long, stretchy cheese pulls everybody loves
- Blue cheese: Adds little pockets of sharp flavor that make the buffalo experience complete
- Green onions: Brings a light onion taste and splash of color on top
- Garlic and onion powder: Pumps up the chicken flavor without going overboard
How To Make It
- Get Your Oven Hot:
- Turn your oven to 450°F for pizza stones or 425°F if using a baking sheet. The hot oven will make your crust crispy while cooking everything fast. Put your stone in while the oven heats up so it gets nice and hot.
- Mix Up Your Chicken:
- Toss your shredded rotisserie chicken with Franks hot sauce, garlic powder, onion powder, and a pinch of salt in a bowl. Make sure every bit of chicken gets coated in that bright orange sauce. You want it wet but not dripping.
- Start Building:
- Spread ranch dressing all over your flatbreads, but leave a little edge around the border for a crust. Don't skimp on the ranch—it helps stick everything together and adds great flavor.
- Layer Your Goodies:
- Spread the buffalo chicken evenly on both flatbreads. Scatter your diced peppers all around for color and crunch. Those sweet peppers really balance out the spicy chicken.
- Cover With Cheese:
- Sprinkle mozzarella all over, then drop blue cheese crumbles here and there. The mozzarella will get all melty while the blue cheese brings that classic buffalo flavor. Toss some green onions on top for freshness.
- Bake It Up:
- Put your flatbreads in the oven—right on the hot stone with a pizza peel or just pop your baking sheet in. Cook until the edges turn golden and the cheese gets bubbly with some brown spots, around 5-10 minutes. Keep an eye on them since they can burn quickly.
- Finish And Cut:
- Take them out and let them cool for a couple minutes so the cheese sets up a bit. Drizzle some extra ranch in a zigzag pattern for looks and extra coolness. Cut into pieces and serve right away.
Pin it
Franks hot sauce really makes this dish special. I grew up not far from Buffalo, NY, and learned early on that true buffalo flavor only comes from this sauce. Something about that tangy vinegar with aged cayenne peppers just hits different. Whenever friends beg for my recipe, I always tell them the big secret is using the right sauce—nothing else will taste the same.
Keeping Leftovers
These flatbreads stay tasty when you store them right. Put any extras in a sealed container in the fridge for up to 3 days. When you want to eat them again, warm them in a 350°F oven for about 5 minutes instead of using the microwave—this keeps them crispy. You can even freeze them for up to 3 months. Just wrap each piece in plastic wrap then foil before freezing. Let them thaw in the fridge overnight before warming up.
Swap Ideas
Can't find flatbread? Naan, pita, or even regular pizza crust works just fine. If you don't have rotisserie chicken, any cooked chicken will do the job—even some leftover grilled chicken or canned chicken when you're in a bind. Want to skip meat? Try buffalo-coated roasted cauliflower instead. Not into blue cheese? Just use more mozzarella or try some feta for a different kind of tang.
What To Serve With It
This flatbread goes great with a basic green salad with some vinaigrette to cut through the richness. For the full buffalo wing experience, add some celery and carrot sticks with extra ranch on the side. A cold beer or light white wine makes it feel like you're eating out at a fancy place. If you're having friends over, try making a few different kinds of flatbreads to go alongside this buffalo one.
Pin it
Get A Head Start
For those crazy weeknights or when company's coming, get things ready ahead of time. You can mix up the buffalo chicken up to two days before and keep it in the fridge. Chop your veggies and measure out cheese the morning you plan to make it. When dinner rolls around, just throw everything together and bake for a hot meal in minutes. You can even partially bake the flatbreads for 3 minutes, let them cool completely, then wrap and chill them. Just finish baking for 5 minutes when you're ready to eat.
Frequently Asked Questions
- → What kind of flatbread works best?
Naan, store-bought flatbread, pita, or premade pizza crust are all great options.
- → Can I use already-cooked chicken?
Definitely! Leftover shredded chicken is a time-saver and works beautifully here.
- → Is there a specific Buffalo sauce to use?
Frank’s RedHot is a favorite, but any Buffalo sauce you love will work.
- → How do I make it spicier?
Increase the heat by mixing in more Buffalo sauce or drizzling it on before serving.
- → What’s the best way to reheat leftovers?
Keep leftovers in the fridge for 3-4 days, then reheat in a 425°F oven for 5 minutes or microwave for 1 minute.
- → Can flatbread be frozen?
Yes, it freezes well for up to 3 months. Thaw in the fridge and reheat when ready to eat.
- → What if I don’t like blue cheese?
Skip it or swap it out with feta or more mozzarella instead.