Buffalo Chicken Flatbread
Spicy, tangy Buffalo Chicken Flatbread combines creamy ranch drizzles, crispy crust, and bold buffalo chicken flavors in an easy, game day appetizer ready in under 30 minutes.
Ingredients
- 4 store-bought flatbreads (10–12-inch; naan or ciabatta flat)
- 2 cups shredded cooked chicken (rotisserie or leftover grilled chicken)
- 1/2 cup buffalo wing sauce (like Frank’s RedHot Original)
- 2 tablespoons unsalted butter, melted (optional: ghee for a hint of nuttiness)
- 1 cup shredded mozzarella cheese (whole-milk for extra melt)
- 1/2 cup crumbled blue cheese (or use plain Greek yogurt ranch if you prefer milder tang)
- 2 tablespoons chopped green onions (white and light green parts)
- 1/4 cup plain Greek yogurt or ranch dressing (for drizzling)
- Optional garnishes: chopped cilantro, sliced celery sticks, extra hot sauce
Instructions
- Preheat your oven to 425°F (220°C). If you have a pizza stone, slide it in now; otherwise, line a baking sheet with parchment paper—this helps crisp up the flatbread base.
- In a medium bowl, mix shredded chicken with buffalo wing sauce and melted butter. Stir until every strand is coated—this ensures bold, spicy bites in each mouthful.
- Place flatbreads on the prepared sheet or stone. Spread a thin layer of buffalo-butter chicken on each one; don’t overload or the crust may soften.
- Sprinkle shredded mozzarella evenly, then dot with blue cheese crumbles. The mozzarella gives that gooey pull, while blue cheese delivers tangy surprise pockets.
- Slide the flatbreads into the oven (or onto the hot stone). Bake for 8–10 minutes until cheese is melted, edges are golden, and you see bubbling spots. Keep an eye—ovens vary!
- Remove flatbreads; let rest 2 minutes. Scatter green onions on top, then drizzle Greek yogurt or ranch. Serve immediately with celery sticks and extra sauce on the side.
Notes
Tips: Use whole-milk Greek yogurt for that silky drizzle, and choose buffalo sauce that balances heat with vinegar tang.
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