Serves: 4

Buffalo Chicken Flatbread Pizza

  • 8 ounces Oven Roasted Chicken Breast, julienne slices
  • 4 flatbread pizza crusts or naan bread
  • 2 cups of alfredo sauce
  • 2 cups of shredded mozzarella
  • 1 cup shredded carrots
  • ½ cup diced celery
  • ½ cup thinly sliced red onion
  • 32 slices of sliced pepperoncini
  • ½ cup bleu cheese crumbles
  • 4 tablespoons of buffalo wing sauce

  1. Preheat Oven to 425°F.
  2. Place flatbread crust/naan on a clean surface. Spread ½ cup of the alfredo sauce over the entire surface of each flatbread.
  3. Top each with ½ cup of mozzarella, 2 ounces of julienne Oven Roasted Chicken Breast, 1/4 cup shredded carrots, 2 tablespoons of diced celery, 2 tablespoons of red onion, 8 pepperoncini.
  4. Place in the oven (for best results use a pizza stone if you have one).
  5. Cook in the oven until the cheese is melted and golden brown and the crust is crispy (approximately 7-10 minutes).
  6. Top with 2 tablespoons of bleu cheese crumbles and drizzle Frank’s wing sauce over the entire pizza. Cut into even slices.

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