This spicy Buffalo chicken flatbread is perfect for a game day appetizer or a quick-and-easy weeknight meal. We often enjoy ours with a sprinkle of blue cheese or with celery sticks and blue cheese dip on the side. As an appetizer, this will serve 6 to 8, or 4 as a main course.
Ingredients
- 1/2 cups shredded cooked chicken: 1 piece
- Buffalo sauce, such as Frank’s RedHot® Buffalo Wings Hot Sauce: 0.66667 cup
- garlic powder: 1 tsp
- flatbread crusts (1 (14.1-ounce) package): 2 piece
- ranch dressing: 0.5 cup
- mozzarella cheese: 2 cups (to taste, shredded)
- red onion: 0.25 piece (sliced)
- slices crisp cooked bacon, crumbled: 2 piece (optional)
- green onion: 2 Tbsp (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
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Combine shredded chicken, Buffalo sauce, and garlic powder in a bowl.
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Place flatbreads on the prepared baking sheets. Evenly spread each with ranch dressing. Layer the flatbreads equally with mozzarella, sauced chicken, red onion, and bacon, in that order.
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Bake flatbreads in the preheated oven until sides are golden brown and cheese is melted, 13 to 18 minutes.
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Sprinkle with green onion slices, and drizzle with more Buffalo sauce or ranch dressing, if desired.
