Spicy Buffalo Chicken Flatbread Recipe for Game Day

This easy Buffalo Chicken Flatbread is inspired by Buffalo’s famous hot wings. Tender cubes of spicy Buffalo chicken, crumbled blue cheese (or your preferred cheese), thinly sliced green onions, and a drizzle of blue cheese or ranch dressing top the flatbread—proof that great food doesn’t have to be complicated. This recipe works equally well as a game-day appetizer or a simple weeknight dinner.

Buffalo Chicken Flatbread Pizza Recipe

Is this a flatbread or a pizza? You could call it both. It’s tastier than most frozen pizzas and often beats carryout. These flatbreads come together with a few simple ingredients you can find at most grocery stores and can be customized to suit your family’s preferences.

You can make this flatbread in an outdoor pizza oven, on a grill with a pizza stone or steel, or in a very hot conventional oven. A pizza peel makes transferring the topped dough easy, and a pizza turner can help with even cooking when using a high-heat pizza oven. None of those tools are strictly required—an oven with a hot stone works just fine.

Buffalo Chicken Flatbread Recipe

This recipe covers options for dough, chicken, sauce, cheese, and finishing touches so you can choose the version you prefer. The recipe below uses frozen white bread dough as an easy flatbread crust, but you can substitute your favorite homemade pizza dough if you prefer.

Start with frozen bread dough or homemade dough. If using frozen dough, thaw it on a sheet pan sprayed with nonstick spray, cover the dough with plastic wrap (also sprayed) and let it sit 4–7 hours until puffy and room temperature. That step ensures the dough is easy to shape and bakes evenly.

For the chicken, use leftover rotisserie chicken, slow-cooker shredded chicken, or bake boneless skinless chicken breasts (about 375°F for 25–30 minutes until 165°F), then cube or shred. Toss the cooked chicken with Buffalo sauce—store-bought or homemade—until well coated.

Traditional Buffalo flavor pairs with blue cheese crumbles and blue cheese dressing. If you prefer a milder profile, use shredded mozzarella or Monterey Jack, or small cream cheese cubes mixed with a tablespoon of ranch seasoning. Finish the flatbread with sliced green onions and a drizzle of dressing.

Buffalo Chicken Flatbread

Spray a sheet pan with nonstick spray and place two frozen dough loaves on it. Cover with plastic wrap sprayed with nonstick spray and let thaw 4–7 hours until puffy and room temperature. If using homemade dough, be sure it’s room temperature and relaxed before shaping.

Preheat your cooking surface: 30 minutes for an outdoor pizza oven or heat a grill/oven as high as possible with a pizza stone or steel in place for at least 30 minutes. While it preheats, toss 4 cups of cooked, cubed or shredded chicken with 3/4 cup Buffalo sauce in a medium bowl.

Dust a pizza peel with semolina or cornmeal so the dough slides easily. Divide the thawed dough loaves in half and roll each portion into a dough ball (four total). On a lightly floured surface, stretch each dough ball to 1/8″–1/4″ thick—shape can be round, oval, or rustic.

Transfer the stretched dough to the dusted peel and check that it slides freely. If it sticks, lift the edges, add more semolina or cornmeal and redistribute. Spread one-quarter of the sauced chicken across each dough, leaving a 1/2″ border for a handle. Top with one-quarter of the cheese.

Carefully transfer the flatbread to your preheated pizza oven, grill, or oven.

To Cook in a Pizza Oven

Close the oven and cook 30–45 seconds until the dough sets. Use a turner or peel to rotate the pizza halfway, close and cook another 30–45 seconds until the crust near the flames is deeply golden. Rotate again 90° and continue in short intervals until the crust reaches your preferred doneness. Transfer to a cutting board and let rest 5 minutes. Top with sliced green onions and drizzle with blue cheese or ranch dressing (and extra Buffalo sauce if desired). Serve hot, warm, or room temperature.

To Cook on a Grill or in an Oven

Cooking time varies with heat. Begin checking at about 5 minutes; it may take up to 20 minutes depending on dough thickness and oven temperature. The flatbread is done when the crust is firm and deep golden brown around the edges and underside, with possible light charring. Slide a peel under the edge to inspect the bottom. When ready, transfer to a cutting board, rest 5 minutes, then top with green onions and a drizzle of dressing and any remaining Buffalo sauce. Serve hot, warm, or at room temperature.

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The Ultimate Buffalo Chicken Meatballs Sub

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