Name: Buffalo Chicken Flatbread Pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1½ cups shredded rotisserie chicken; ½ cup Frank’s hot sauce (or other Buffalo sauce); ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon salt; 2 flatbreads (15 ounce package); ¼ cup ranch dressing, plus extra for garnish; 1 green bell pepper, diced (about 1 cup); 1½ cups shredded mozzarella cheese; ¼ cup crumbled blue cheese; ¼ cup sliced green onion

Jump to Recipe·Print Recipe

This Buffalo Chicken Flatbread Pizza is my go-to recipe when I need a quick dinner that still tastes amazing! I love how it combines spicy buffalo chicken with melty cheese on a crispy flatbread. It takes me less than 20 minutes to make from start to finish. You can customize it however you like, and it’s always a hit when I have friends over. Plus, it’s way easier than making traditional pizza dough!

What Is Buffalo Chicken Flatbread?

Buffalo Chicken Flatbread is basically a thin pizza that uses store-bought flatbread instead of regular pizza crust. It has all the yummy flavors of buffalo wings – the spicy sauce, juicy chicken, and cool ranch – but in an easy-to-eat form. I think it’s the perfect solution when you’re craving wings but don’t want the mess. The flatbread gets super crispy in the oven, and then you get that amazing combination of spicy, tangy buffalo chicken with creamy cheese on top.

How to make Buffalo Chicken Flatbread

I start by mixing shredded rotisserie chicken with buffalo sauce and a few simple seasonings. Then I spread ranch dressing on my flatbreads and top them with the buffalo chicken mixture. After that, I add bell peppers, cheese, and green onions before popping everything in the oven. It’s so simple! I love that I can use pre-cooked chicken and store-bought flatbreads to save time. The whole thing bakes in under 10 minutes, so I can have dinner ready super fast.

Ingredients You’ll Need

1½ cups shredded rotisserie chicken
½ cup Frank’s hot sauce (or other Buffalo sauce)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
2 flatbreads (15 ounce package)
¼ cup ranch dressing, plus extra for garnish
1 green bell pepper, diced (about 1 cup)
1½ cups shredded mozzarella cheese
¼ cup crumbled blue cheese
¼ cup sliced green onion

Instructions

If using a pizza stone, place it inside the oven and preheat to 450°F. If using a baking sheet, preheat to 425°F.
In a small mixing bowl, mix together the chicken, Frank’s hot sauce, garlic powder, onion powder, and salt until well combined.
Brush the flatbreads with ranch dressing, spreading it evenly across the surface.
Distribute the buffalo chicken mixture and diced bell pepper evenly over both flatbreads.
Sprinkle the mozzarella cheese, blue cheese, and green onion on top.
If using a pizza stone: Place flatbread onto a pizza peel (or the back of a baking sheet) and slide it onto the hot stone. Bake at 450°F for about 5-10 minutes until the cheese is bubbly and the crust is golden-brown. Repeat with the second flatbread.
If using a baking sheet: Place flatbreads on the sheet and bake at 425°F for about 5-8 minutes until the cheese is bubbly and the crust is golden-brown.
Let the flatbreads cool for 2-3 minutes before cutting. Drizzle with extra ranch dressing before serving.

Tips And Tricks

I sometimes pre-bake the flatbreads for 2 minutes to make them extra crispy.
You can make this milder by using less buffalo sauce or spicier by adding red pepper flakes.
Not a fan of blue cheese? I sometimes just use all mozzarella instead.
If I’m really in a hurry, I buy pre-shredded rotisserie chicken from the grocery store.
I love adding different toppings like diced red onion, sliced olives, or even pineapple!
A little drizzle of honey on top after baking gives it an amazing sweet-spicy kick.

Storage and Preparation

This flatbread is best eaten right away when it’s hot and crispy. But if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. I reheat mine in the oven at 350°F for about 5 minutes to crisp it back up. Don’t use the microwave – it makes the flatbread soggy! You can also prep the buffalo chicken mixture ahead of time and keep it in the fridge for up to 2 days, which makes assembly super quick when you’re ready to eat.

Notes

Different brands of flatbread may need different baking times, so keep an eye on yours the first time you make this recipe.
You can substitute naan bread or pre-made pizza crusts if you can’t find flatbreads.
I sometimes use a mix of cheddar and mozzarella cheese for extra flavor.
Want a lighter version? Use light ranch dressing and reduced-fat cheese.

Recipe FAQS

Can I use another type of meat instead of chicken?
Yes! I’ve made this with shredded turkey and even pulled pork. Both work great!

What if I don’t like spicy food?
You can use mild buffalo sauce or even BBQ sauce instead for a non-spicy version.

Can I make this vegetarian?
Absolutely! I’ve used chickpeas tossed in buffalo sauce as a meat substitute and it’s delicious.

What can I serve with this flatbread?
I like serving it with celery and carrot sticks with extra ranch dressing, just like with buffalo wings!

Can I freeze this flatbread?
I don’t recommend freezing the assembled and baked flatbread, but you can freeze the buffalo chicken mixture for up to 3 months.