Ingredients
2 flatbreads (naan or store-bought flatbread)
1 cup cooked shredded chicken
1/3 cup buffalo sauce (adjust to taste)
1 cup shredded mozzarella cheese
1/4 cup crumbled blue cheese (optional)
1/4 cup sliced red onion
1/4 cup chopped fresh parsley or cilantro (for garnish)
Ranch or blue cheese dressing
Extra buffalo sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the flatbreads on the baking sheet. If using naan, heat slightly to prevent sogginess when topped.
- Toss the shredded chicken with buffalo sauce in a medium bowl. Adjust sauce amount based on desired spiciness.
- Distribute the buffalo chicken mixture evenly over each flatbread. Top with shredded mozzarella cheese, crumbled blue cheese (optional), and sliced red onion.
- Bake in the oven for 10-12 minutes, until cheese is melted, bubbly, and flatbread edges are golden and crisp.
- Remove from oven and garnish with chopped parsley or cilantro. Drizzle with ranch or blue cheese dressing and extra buffalo sauce.
- Slice and serve immediately for the best texture and flavor.
Notes
For extra heat, add jalapeño slices or red pepper flakes.
Substitute blue cheese with feta or cheddar for a different flavor.
Use roasted cauliflower as a vegetarian alternative to chicken.
Ensure frozen flatbread is thawed before using to maintain crispiness.
Reheat leftover pizza in the oven for 5-7 minutes at 350°F (175°C) to regain its crispiness.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg