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Buffalo Chicken Flatbread Recipe

Name: Pierro's Italian Bistros Buffalo Chicken Flatbread Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 each store-bought or homemade flatbread (8–10 inch); 2 tbs olive oil; 1 tsp garlic, minced; 2 cups shredded mozzarella cheese; 1 cup boneless skinless chicken breasts; 1 tsp salt; 1 tsp black pepper; 1 tbs olive oil (for grilling); 0.5 cup buffalo sauce (your favorite bottled or homemade); 1 tbs butter (optional, to temper hot sauce); 0.5 cup red onion, thinly sliced; 0.25 cup banana peppers, sliced (jarred or fresh); 1 tbs fresh parsley or scallions, chopped (for garnish); 0.25 cup ranch dressing; 0.25 cup blue cheese dressing

Inspired by Pierro's Italian Bistro

Time35m

Serves2

Grilled chicken, red onions, banana peppers, buffalo sauce, and mozzarella. Served with your choice of ranch or blue cheese.

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Ingredients

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Flatbread & base

2 each store-bought or homemade flatbread (8–10 inch)

2 tbs olive oil

1 tsp Garlic, minced

2 cups shredded mozzarella cheese

Chicken & sauce

1 cup boneless skinless chicken breasts

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil (for grilling)

1/2 cup buffalo sauce (your favorite bottled or homemade)

1 tbs butter (optional, to temper hot sauce)

Toppings

1/2 cup Red onion, thinly sliced

1/4 cup banana peppers, sliced (jarred or fresh)

1 tbs fresh parsley or scallions, chopped (for garnish)

Dips (served on side)

1/4 cup ranch dressing

1/4 cup blue cheese dressing

Method

Prep & chicken

Slice and pound

If using whole chicken breasts, slice each breast horizontally to make 2 thinner cutlets or pound to about 1/2-inch thickness for even grilling. Season both sides with 1 tsp salt and 1 tsp black pepper.

Grill or pan-sear chicken

Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Cook chicken cutlets 3–4 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes.

Shred and toss in sauce

Shred the rested chicken with two forks into bite-sized pieces. In a bowl, warm 1/2 cup buffalo sauce with 1 tbsp butter (optional) for 20–30 seconds in the microwave or in a small saucepan, then toss shredded chicken in the sauce until evenly coated. Set aside.

Flatbread assembly

Preheat oven

Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while it preheats. Alternatively, line a baking sheet with parchment and lightly oil it.

Prepare flatbreads

Brush both flatbreads lightly with the 2 tbsp olive oil mixed with 1 tsp minced garlic. This gives a flavored base and helps prevent sogginess. If you prefer less garlic, omit or reduce to 1/2 tsp.

Cheese layer

Evenly distribute the 2 cups shredded mozzarella between the two flatbreads, leaving a small edge for a crust.

Add sauced chicken

Divide the buffalo-coated shredded chicken evenly over the cheese on each flatbread, spreading into an even layer but not overloaded to ensure proper melting.

Top with onion and peppers

Scatter the 1/2 cup thinly sliced red onion and 1/4 cup sliced banana peppers over the chicken. These provide acidity and crunch to balance the heat.

Bake

Place flatbreads on the preheated pizza stone or baking sheet and bake for 8–10 minutes, until cheese is melted, edges are golden, and bottom is crisp. Rotate halfway if your oven has hot spots.

Finish and garnish

Remove flatbreads from oven and let rest 1–2 minutes. Sprinkle chopped parsley or sliced scallions over the top for color and freshness. Slice each flatbread into 4 or 6 pieces.

Serve

Inspired by Pierro's Italian Bistro

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