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This hearty buffalo chicken flatbread has been my go-to recipe whether I'm hosting friends for game day or need a quick weeknight dinner that satisfies everyone. The combination of spicy buffalo sauce with melty cheese on a crispy flatbread creates an irresistible meal that disappears fast.
I first made this flatbread when I needed something quick before a football game. What started as a hurried meal has become one of my most requested recipes. Even my friend who claims not to like blue cheese keeps asking for the recipe.
Ingredients
- Flatbreads provides the perfect crispy yet chewy base for all your toppings. Store bought is perfectly fine and saves time
- Light olive oil helps the edges crisp up beautifully without adding too much flavor
- Buffalo wing sauce brings that signature tangy spice. Frank's RedHot is my go to
- Diced cooked chicken adds protein and soaks up the buffalo flavor. Rotisserie chicken works wonderfully here
- Shredded mozzarella cheese creates that perfect cheese pull we all love
- Blue cheese dressing adds cooling creaminess that balances the spice. Look for one with visible cheese chunks
- Sliced green onions give a fresh bite and beautiful color contrast
Step-by-Step Instructions
- Prepare the Oven
- Preheat your oven to 425 degrees F. This temperature is perfect for creating crispy edges while allowing the cheese to melt without burning.
- Prepare the Flatbreads
- Place your flatbreads on a parchment lined sheet pan and brush the edges with olive oil. This creates a beautiful golden crust and prevents the edges from drying out.
- Pre Bake Flatbreads
- Give the flatbreads a head start by baking them for 5 minutes. This ensures the center will be crisp enough to hold all your toppings without becoming soggy.
- Add Toppings
- Spread buffalo sauce evenly across both flatbreads right to the edges. Distribute the diced chicken pieces evenly, then sprinkle with mozzarella cheese. The final touch is drizzling blue cheese dressing in a zigzag pattern across the top.
- Bake to Perfection
- Bake for 12 to 15 minutes until the edges turn golden brown. For an extra touch of color and flavor, broil for the final 1 to 2 minutes watching carefully to prevent burning.
- Finish and Serve
- Remove from the oven and sprinkle with fresh green onions. Add extra buffalo sauce or blue cheese drizzle if desired for more flavor and visual appeal. Let rest for 2 minutes before slicing.
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The first time I served this at a party, I almost didnt get to try it myself. My brother in law stationed himself next to the serving platter and practically inhaled half of it before anyone else got a chance. Now I always make a double batch when he comes over.
Make Ahead Tips
This flatbread can be partially prepared ahead of time for even quicker assembly. Prepare your chicken up to two days in advance and store it in the refrigerator. You can even pre slice your green onions and store them in a paper towel lined container. When ready to serve, simply assemble and bake as directed.
Customization Options
While this recipe is delicious as written, feel free to make it your own. For those who cant handle blue cheese, substitute ranch dressing. Add diced celery for authentic buffalo wing flavor and crunch. Vegetarians can swap the chicken for roasted cauliflower tossed in buffalo sauce. For extra heat lovers, mix a tablespoon of hot sauce into the buffalo sauce or sprinkle with red pepper flakes before serving.
Serving Suggestions
For an appetizer, cut the flatbread into small squares and serve immediately while hot. As a main dish, slice into larger pieces and pair with a simple side salad dressed with ranch or blue cheese dressing to complement the flavors. This flatbread also goes wonderfully with celery and carrot sticks for a complete buffalo wing experience without the mess.
Storage and Reheating
Leftover flatbread will keep in the refrigerator for up to 3 days in an airtight container. To reheat, place in a 350°F oven for 5 to 7 minutes until heated through and crispy again. Avoid microwaving as this will make the crust soggy. For best results, enjoy this flatbread fresh from the oven when the contrast between crispy crust and melty cheese is at its peak.
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Common Questions
- → Can I use rotisserie chicken for this flatbread?
Absolutely! Rotisserie chicken is an excellent time-saving option that adds great flavor. Simply remove the skin, dice the meat, and use it as directed in the recipe. This makes the preparation even quicker.
- → What can I use instead of blue cheese if I don't like it?
If blue cheese isn't your preference, you can substitute with ranch dressing and use all mozzarella or add some crumbled feta for a milder option. The creamy element pairs wonderfully with the spicy buffalo sauce.
- → How spicy is this buffalo chicken flatbread?
The spice level depends on your choice of buffalo sauce. Most commercial buffalo sauces provide moderate heat that's balanced by the creamy cheese elements. For a milder version, mix the buffalo sauce with a bit of ranch dressing, or choose a spicier sauce for more heat.
- → What type of flatbread works best for this recipe?
You can use store-bought naan, pita bread, or pre-made pizza crusts. For a lighter option, lavash or tortillas work well too. The key is choosing something sturdy enough to hold the toppings without becoming soggy.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 350°F oven for 5-7 minutes until warm and crisp. Avoid microwaving as it can make the flatbread soggy.
- → Can I make this flatbread vegetarian?
Yes! Substitute the chicken with roasted cauliflower florets tossed in buffalo sauce, or use plant-based chicken alternatives. The blue cheese can be replaced with a vegetarian-friendly version or omitted entirely.