Buffalo Chicken Flatbread Recipe
Pulled Chicken topped with Buffalo Sauce, Mixed Cheese, & Scallions.
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Ingredients
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Flatbreads & base
Pulled chicken & sauce
Cheese & toppings
Finishing & serving
Method
Flatbreads & base
Pulled chicken & sauce
Make buffalo sauce and toss chicken
In a small saucepan over low heat, melt the unsalted butter. Whisk in the hot sauce, apple cider vinegar, honey, garlic powder, smoked paprika (if using), and 1/2 tsp salt until smooth and warmed through, about 1–2 minutes. Taste and adjust heat or sweetness as desired. Place the warm shredded chicken in a bowl and pour about two-thirds of the prepared buffalo sauce over it, tossing to fully coat. Reserve the remaining sauce for brushing on the flatbreads after baking or for serving.
Combine and adjust
If the chicken seems dry, add a splash (1–2 tbs) of chicken broth or warm water and toss. Keep the sauced chicken warm while assembling the flatbreads.
Assembly & baking
Assemble flatbreads
Place the prepared flatbreads on a baking sheet or preheated pizza stone. Divide the shredded mozzarella and cheddar evenly among the flatbreads, leaving a small border around the edges. Distribute the buffalo-coated pulled chicken evenly over the cheese on each flatbread. Sprinkle blue cheese crumbles evenly over the top if using.
Bake
Bake in the preheated oven until the cheese is melted, bubbly, and the edges of the flatbreads are golden, about 8–10 minutes. If you prefer a crisper bottom, bake directly on a preheated pizza stone or turn on the broiler for the last 1–2 minutes, watching carefully to prevent burning.
Finish with reserved sauce
Remove flatbreads from the oven and immediately brush the crust edges and lightly over the chicken with the reserved buffalo sauce for extra flavor and gloss.
Topping & serving
Garnish and dress
Scatter the thinly sliced scallions and chopped parsley or cilantro over the hot flatbreads. Drizzle ranch or blue cheese dressing in a zigzag pattern or serve on the side. Sprinkle crushed red pepper flakes if additional heat is desired. Serve each flatbread with lemon wedges if using; a quick squeeze brightens the flavors.
Slice each flatbread into 4–6 pieces and serve immediately while hot and bubbly.
