This easy Buffalo Chicken Flatbread recipe is inspired by Buffalo’s famous hot wings and sponsored by Rhodes Bake-N-Serv® Frozen Dough. All photos, opinions, and thoughts remain -as always- my own.
Tender cubes of Spicy Buffalo chicken, blue cheese crumbles or another cheese of your choice, thinly sliced green onions, and a drizzle of blue cheese dressing or ranch dressing top flatbread proving that great food doesn’t have to be complicated! Buffalo Chicken Flatbread is equally fabulous as a great appetizer for game day or as an easy dinner.
Buffalo Chicken Flatbread Pizza Recipe
Is it a Buffalo Chicken flatbread? Is it a Buffalo Chicken Pizza recipe? One could argue it’s both. It’s certainly better than any frozen pizza ever made, and in many cases, better than the local pizzeria.
Aside from being crazy crave-able, these flatbreads are equally suitable as quick dinners or delicious appetizers.
Thankfully, this delicious flatbread uses just a handful of simple ingredients you can find at just about any grocery store. I’m happy to say that you can make these a couple of ways and tailor it to your family’s personal tastes!
When it comes to cooking our Buffalo chicken Flatbread, I prefer to use my portable outdoor Ooni Pizza Oven. I highly recommend investing in one of these if you’re a true pizza fan, but it’s not strictly necessary to prepare this recipe.
You can also make this Buffalo Chicken flat bread pizza in a grill or oven fitted with a pizza stone or pizza steel. Whether you use the outdoor pizza oven or the grill or the oven, you’ll need a pizza peel to transfer your topped dough to the hot cooking surface.
And while it isn’t necessary by any stretch of the imagination, having a pizza turner to help rotate the pizza for even cooking is super helpful.
Buffalo Chicken Flatbread Recipe
From the dough to the chicken to the Buffalo sauce to the choice of cheese and dressing, I’ll give you all of the delicious options including my favourite version in the recipe card. If you love Buffalo wings, you’re going to go crazy for this Buffalo Chicken Flatbread.
This fabulous easy weeknight dinner is designed to use Rhodes Bake-n-Serv frozen dough as our flatbread crust to make your life just a little less hectic. If you’re a DIY fanatic you can also use my semolina homemade pizza dough or whole wheat pizza dough!
Rhodes Bake-N-Serv is a family business dedicated to producing home-baked quality frozen bread and roll dough, frozen sweet rolls and partially baked frozen rolls. Rhodes is produced in the heart of Wisconsin with its headquarters in Utah.
When you start with the Rhodes frozen white bread dough, all you have to do is plan a little bit ahead to thaw the dough out. This isn’t difficult though; for best results simply spray a baking sheet with nonstick cooking spray, lay out two frozen dough loaves, and top with a piece of plastic wrap sprayed with nonstick cooking spray.
You’ll set this aside for 4 to 7 hours or until the dough is puffy and room temperature. This is handy because you need your dough to be room temperature before you cook it anyway!
Likewise, you can start with a bottle of Franks Buffalo Sauce or my spectacular homemade Buffalo sauce. Don’t think for a moment that you have to cook the chicken from scratch, although you can certainly do that, too!
You can start with any leftover rotisserie chicken or slow cooker shredded chicken you have on hand. Or you can drizzle 4 boneless, skinless chicken breasts with olive oil, sprinkle them with salt and black pepper, and bake them at 375ºF for about 30 minutes, or until the internal temperature reaches 165ºF and cube it when it cools slightly.
While we’re talking about choices, let’s not leave out the cheese! Traditionally in Buffalo, Buffalo Chicken Wings are accompanied by blue cheese dressing or bleu cheese crumbles.
If you’re not a fan of blue cheese, you can certainly substitute another cheese in. Good choices are jack cheese, mozzarella cheese, or small cubes of cream cheese tossed with a little ranch seasoning.
Buffalo Chicken Flatbread
Spray a sheet pan with nonstick cooking spray. Arrange two Rhodes frozen white bread dough loaves on the pan. Top with a piece of plastic wrap sprayed with nonstick cooking spray.
Set this aside for 4 to 7 hours or until the dough is puffy and room temperature. If using homemade dough, be sure the dough is room temperature and puffy.
Preheat your outdoor pizza oven for 30 minutes or preheat a grill or oven as high as the temperature will go with a pizza stone or pizza steel in place for at least 30 minutes. Meanwhile, toss together the cubed or shredded chicken with 3/4 cup of Buffalo sauce in a medium bowl and set it aside.
When the outdoor pizza oven, grill, or oven is fully preheated, sprinkle the pizza peel with a little semolina flour or cornmeal to keep the dough from sticking.
Cut the puffy, thawed dough loaves in half. Roll all four halves into dough balls. If using homemade pizza dough, please divide it into 1/2 pound portions and roll those into dough balls.
On a clean countertop, stretch or roll out one dough ball until it is between 1/8″ and 1/4″ thick. It does not matter if you roll it into a circular or oval or amorphous shape for that matter. The thickness is the important part.
Transfer the dough to the dusted peel and shimmy it a little to ensure it is not sticking. If it sticks, lift each corner and sprinkle a little more semolina or cornmeal in place and blow gently to distribute it. Repeat until the dough does not stick.
Scatter 1/4 of the sauced chicken over the top of the dough, leaving about 1/2″ clear around the perimeter so you have a “handle” to eat it with. Shimmy or gently shake the peel again to be sure the dough isn’t sticking.
Sprinkle 1/4 of the cheese of your choice over the chicken. Once more, shake the peel to be sure the dough is not sticking.
Carefully transfer the dough to your pizza oven or grill or oven.
To Cook in a Pizza Oven
Close the pizza oven and cook for about 30 to 45 seconds, or until the dough is set up. Use a pizza turner or peel to turn the pizza 180º or halfway. Close the pizza oven again. Cook for another 30 to 45 seconds or until the crust is a deep golden brown near the flames.
Turn the flatbread 90º or 1/4 turn, and close the pizza oven again. Cook for another 30 to 45 seconds before turning 180º once more. Cook until the flat bread reaches your desired doneness.
Transfer the flatbread to a cutting board. Let it rest for 5 minutes before topping with sliced green onions. Drizzle with bleu cheese dressing or ranch dressing. Serve hot, warm, or room temperature.
To Cook on a Grill or in an Oven:
The time your flatbread will take to cook depends largely on how hot you can get your grill or oven. Unlike the pizza oven, you don’t have to turn your flatbread once it’s on the stone. Just begin checking for doneness at about 5 minutes. Depending on the thickness of your dough and the heat of your oven, it could take up to 20 minutes.
Your flatbread will be done when the crust is firm, deep golden brown around the edges. The underside may have a little charring in spots, and will be sturdy enough to lift without flopping. The easiest way to check this is to slide the peel under the edge of your flatbread. Lift it gently to look.
When it reaches your desired doneness, use the peel to transfer the flatbread to a cutting board. Let it rest for 5 minutes before topping with sliced green onions . Drizzle with bleu cheese dressing or ranch dressing. Serve hot, warm, or room temperature.
Buffalo Chicken Flatbread
Rate RecipeEquipment
- 1 Pizza Oven (or Grill/Oven fitted with a pizza stone or pizza steel)
- 1 Pizza Peel
Ingredients
- 2 pounds frozen bread dough or homemade pizza dough
- 1 cup Buffalo Sauce divided
- 4 cups fully cooked shredded or cubed chicken
- 1 cup bleu cheese crumbles or shredded mozzarella or jack cheese, or small cream cheese cubes sprinkled with 1 tablespoon of ranch seasoning
- 4 green onions trimmed of roots and thinly sliced
- 4 tablespoons bleu cheese dressing or ranch dressing
Instructions
- Spray a sheet pan with nonstick cooking spray, lay out two Rhodes frozen white bread dough loaves, and top with a piece of plastic wrap sprayed with nonstick cooking spray.
- Set this aside for 4 to 7 hours or until the dough is puffy and room temperature. If using homemade dough, be sure the dough is room temperature and puffy.
- Preheat your outdoor pizza oven for 30 minutes or preheat a grill or oven as high as the temperature will go with a pizza stone or pizza steel in place for at least 30 minutes. Meanwhile, toss together the cubed or shredded chicken with 3/4 cup of Buffalo sauce in a medium bowl and set it aside.
- When the outdoor pizza oven, grill, or oven is fully preheated, sprinkle the pizza peel with a little semolina flour or cornmeal to keep the dough from sticking.
- Cut the puffy, thawed dough loaves in half. Roll all four halves into dough balls. If using homemade pizza dough, please divide it into 1/2 pound portions and roll those into dough balls.
- On a clean countertop, stretch or roll out one dough ball until it is between 1/8″ and 1/4″ thick. It does not matter if you roll it into a circular or oval or amorphous shape for that matter. The thickness is the important part.
- Transfer the dough to the dusted peel and shimmy it a little to ensure it is not sticking. If it sticks, lift each corner and sprinkle a little more semolina or cornmeal in place and blow gently to distribute it. Repeat until the dough does not stick.
- Scatter 1/4 of the sauced chicken over the top of the dough, leaving about 1/2″ clear around the perimeter so you have a “handle” to eat it with. Shimmy or gently shake the peel again to be sure the dough isn’t sticking.
- Sprinkle 1/4 of the cheese of your choice over the chicken. Once more, shake the peel to be sure the dough is not sticking.
- Carefully transfer the dough to your pizza oven or grill or oven.
To Cook Buffalo Chicken Flatbread in a Pizza Oven
- Close the pizza oven and cook for about 30 to 45 seconds, or until the dough is set up. Use a pizza turner or peel to turn the pizza 180º or halfway. Close the pizza oven again and cook for another 30 to 45 seconds, or until the crust closest to the flames is a deep golden brown.
- Turn the flatbread 90º or 1/4 turn, and close the pizza oven again. Cook for another 30 to 45 seconds before turning 180º once more and cooking until the flat bread reaches your desired doneness.
- Transfer the flatbread to a cutting board and let it rest for 5 minutes before topping with sliced green onions and a drizzle of bleu cheese dressing or ranch dressing and remaining Buffalo sauce, if desired. Serve hot, warm, or room temperature.
To Cook Buffalo Chicken Flatbread on a Grill or in an Oven:
- The length of time your flatbread will take to cook depends largely on how hot you can get your grill or oven. Unlike the pizza oven, you don’t have to turn your flatbread once it’s on the stone, so just begin checking for doneness at about 5 minutes. Depending on the thickness of your dough and the heat of your oven, it could take up to 20 minutes.
- Your flatbread will be done when the crust is firm, deep golden brown around the edges and underside with perhaps a little charring in spots, and sturdy enough to lift without flopping. The easiest way to check this is to slide the peel under the edge of your flatbread and lift it to look.
- When it reaches your desired doneness, use the peel to transfer the flatbread to a cutting board and let it rest for 5 minutes before topping with sliced green onions and a drizzle of bleu cheese dressing or ranch dressing and remaining Buffalo sauce, if desired. Serve hot, warm, or room temperature.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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If you love this recipe, you might also love:
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Pizza Logs – Classic Buffalo New York Snack Food
Reader's Thoughts...
Sofia Graf says
Thanks, Rebecca, for sharing the easy but yummy recipe for Buffalo Chicken Flatbread. I have tried the recipe but with ghee oil instead of cheese. I am casein intolerant. I like the taste, but am I lacking the authenticity? Will you please let me know?
Rebecca says
Hi Sofia- If you like the taste, go with it!!! Wings are traditionally tossed in “Buffalo sauce” after they come out of the fryer and accompanied by bleu cheese dressing, carrot sticks, and celery… but the wings themselves don’t have any cheese. So while having the bleu cheese on the side is common practice, I’d say you could argue your flatbread tastes authentic without it. 🙂
Mary says
This pizza sounds incredible and I LOVE how easy it is with the rolls. I can’t wait to try it!
Rebecca says
It really is incredibly easy when you start with the frozen dough! I hope you love it, Mary!