If you love bold flavors and easy meals, this recipe is perfect for you. Combining spicy buffalo chicken with crispy flatbread creates a delicious and satisfying pizza that’s ready in no time.
Start by heating your oven to 450°F (230°C). While that’s warming up, heat a tablespoon of oil in a skillet over medium heat. Toss in the chicken, sprinkle on the ranch dressing mix and a good crack of pepper. Cook it, stirring occasionally, until the chicken is cooked through and no longer pink inside—this usually takes about 5 to 8 minutes.
At the same time, melt some butter in another pan over medium heat. Add the shallot and sauté it until it’s nice and soft, which should take around 5 minutes.
Next, take your flatbreads and brush them lightly with the remaining olive oil. Spread a thin layer of Buffalo wing sauce on top, then sprinkle with mozzarella cheese. Add the cooked chicken, sautéed shallots, and banana pepper rings on top. Finish by scattering some crumbled Gorgonzola over everything.
Pop the flatbreads directly onto the middle rack of your oven and bake until they’re crispy and the cheese is melted—about 15 minutes. Once out of the oven, slice them up and enjoy!
- Preheat the oven well to ensure the flatbread gets crispy.
- Use cooked chicken to save time and add extra flavor with spices.
- Don’t overload the flatbread with toppings to keep it from getting soggy.
This dish combines spicy buffalo chicken with crispy flatbread for a quick and satisfying meal. It’s perfect for those who love bold flavors and easy-to-make pizzas. The combination of creamy cheese and tangy sauce makes every bite delicious.
Serve with a side of crunchy celery sticks and a cool ranch or blue cheese dressing. A simple green salad or carrot sticks also pair well to balance the heat. This makes a great appetizer or casual dinner option.
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 to prevent the flatbread from becoming soft.
