Kitchen notes · a little help before you start
Buffalo Chicken Flatbread Pizza
Buffalo chicken belongs on pizza when you're in the mood for something tangy and a little messy. The blue cheese gives each slice a salty bite against the sauce. Cut this flatbread into pieces you can pick up, and keep a napkin within reach.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 8
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pizza
A few quick notes
1. Use baking sheets from the start
Set the flatbreads on baking sheets before you start topping them. Once the sauce, chicken, and cheese go on, they’re much easier to move in and out of the oven that way.
2. Sauce goes in two places
Mix the BBQ sauce with part of the Buffalo sauce for the base, then toss the chicken with the rest. That keeps the flatbread saucy underneath and gives the chicken its own Buffalo bite.
3. Watch the edges
The flatbreads are done when the cheese has melted and the edges look toasted and nicely browned. The bake is short, so check near the end rather than letting the bottoms get too dark.
Get to know the ingredients
Naan or flatbread
Use store bought naan or flatbread here. It’s already sturdy enough for the sauce and toppings, and the oven time is meant to toast the edges rather than cook a raw pizza crust.
Cooked chicken
The chicken needs to be cooked and diced before it goes on the pizzas. Rotisserie chicken fits the recipe well, since it’s already ready to toss with the remaining Buffalo sauce.
Blue cheese or gorgonzola
A small crumble of blue cheese or gorgonzola adds that classic Buffalo-style sharpness. Sprinkle it with the mozzarella before baking so it softens into the top of the flatbreads.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Buffalo Chicken Flatbread Pizza
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Scatter the finely chopped green onions over the pizzas after they come out of the oven, then move them to a cutting board and slice into wedges while the cheese is still melty.
A little more help as you go
Leftovers can crisp back up
Leftover flatbread pizza keeps in an airtight container in the fridge for up to 3 days. Reheat slices on a baking sheet in a 350°F oven for about 8 to 10 minutes, or use an air fryer at 350°F and check often.
Cut on a board, not the pan
After baking, transfer the pizzas to a cutting board before slicing. It gives you a steadier surface for cutting wedges and keeps the baking sheets out of the way.
A few questions you might have
Do I put all of the Buffalo sauce into the BBQ sauce?
No. Mix the BBQ sauce with ½ cup of the Buffalo sauce for spreading on the flatbreads. The remaining ¼ cup gets tossed with the cooked chicken before the chicken goes on top.
Can I use chicken that isn’t rotisserie chicken?
Yes, as long as it’s cooked and diced first. Use cooked diced chicken breast, with rotisserie chicken mentioned as an option.
When do the green onions go on?
Add them after baking, once the cheese has melted and the flatbread edges are browned. They’re a fresh finishing sprinkle, not part of the oven bake.
Should the cheese be melted before I take the flatbreads out?
Yes. Bake until the cheese is melted and the edges of the flatbreads are toasted and nicely browned, which should take 8 to 10 minutes at 425°F.
Where does the blue cheese go?
Sprinkle the crumbled blue cheese or gorgonzola over the topped flatbreads along with the mozzarella before baking. It melts and softens into the pizza as the edges toast.
Any more cooking tips?
Storage: Refrigerate leftover flatbread pizza in an airtight container for up to 3 days. Reheating: Place slices on a baking sheet and reheat in a 350°F oven for about 8 to 10 minutes, or until heated through. Alternatively, reheat in an air fryer at 350°F for a few minutes, checking frequently. Both methods help crisp the naan again.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
