Buffalo Chicken Flatbread Pizzas Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, sprinkle with ranch dressing mix, and season with cracked pepper. Cook and stir until no longer pink in the center and the juices run clear, 5 to 8 minutes.
• At the same time, melt butter in another skillet over medium heat. Add shallot and saute until soft, about 5 minutes.
• Brush each flatbread with remaining olive oil, lightly coat with Buffalo wing sauce, and sprinkle with mozzarella cheese. Layer with chicken, shallots, and banana pepper rings, then sprinkle with Gorgonzola cheese crumbles.
• Bake directly on the middle rack of the preheated oven until flatbreads are crispy and cheese is melted, about 15 minutes. Slice and serve.

Steps:

• In a small sauce pan over low heat combine the Frank's, butter, cayenne, salt and pepper. Whisk until combined. Preheat oven to 425°F and lightly spray a rimmed aluminum baking sheet with cooking spray. Place the naan loaves on the sheet pan. Spread desired amount of buffalo sauce on the naan. Top with shredded cooked chicken and shredded cheese. Sprinkle with crumbled blue cheese. Drizzle a little bit more of the buffalo sauce. Save the extra sauce for a different recipe. Bake 10 to 12 minutes or until the naan is crispy and the cheese is melted and slightly golden brown in spots. Remove from oven and let cool. Slice and top with green onions.

Steps:

• Preheat oven to 450 degrees F.
• Place a large skillet over medium-high heat with 2 T olive oil.
• Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet.
• Saute until cooked through and golden brown, 4-5 minutes.
• Reduce the heat to medium and add the butter to the skillet to melt.
• Add the hot sauce and cook, stirring occasionlly, until the sauce has thickened and coats the chicken, 2-3 minutes (be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!).
• When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds.
• Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles.
• Bake until the bread is crisped and the cheese has melted, about 5 minutes.

Steps:

• In a sauté pan, over high heat cook chicken thoroughly, approximately 6 minutes. Allow to rest before cutting into ½ dice. Reserve.
• Preheat oven to 425°F Top flatbread with blue cheese dressing. Add diced chicken, the top with blue cheese and mozzarella. Season with salt and pepper.
• Cook flatbread on pizza stone for approximately 8 minutes until crust is crisp and cheese begins to melt.
• Remove from oven, garnish with scallions and buffalo sauce.

Steps:

• Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes.
• Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl.
• Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top.
• Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.

Steps:

• Preheat oven to 425°F.
• In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well.
• Spread whole bottle salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
• Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5-10 minutes.
• Let set a while before slicing.