Buffalo Chicken Flatbread (Print Version)
# Ingredients:
→ Spicy Sauce
01 -
4 tablespoons melted salted butter
02 -
⅓ cup Frank’s Red Hot Original Sauce
03 -
2 teaspoons honey
04 -
¼ teaspoon salt
05 -
1 garlic clove, minced finely
→ Mini Pizzas
06 -
2 cups shredded chicken, already cooked
07 -
4 pieces of mini naan bread, plain
08 -
1 cup mozzarella cheese, shredded
09 -
Salt and pepper to your liking
10 -
¼ red onion, sliced thinly
11 -
4 ounces ricotta cheese
12 -
Blue cheese or ranch dressing, on the side if you like
13 -
Thinly sliced green onions, just the tops, optional
# Instructions:
01 -
Set your oven to 425°F and get a baking sheet ready with parchment paper.
02 -
In a large mixing bowl, stir the hot sauce, butter, garlic, honey, and salt really well.
03 -
Spread a couple teaspoons of buffalo sauce over each naan. Lay them out on the baking sheet. Save 2 tablespoons of sauce for later, and mix the rest with the chicken.
04 -
Add ½ cup of the buffalo chicken on each naan. Then sprinkle ¼ cup of mozzarella, some thin red onion slices, and a dollop of ricotta (1 ounce) on top.
05 -
Pop the tray in the oven for 10-12 minutes, just until the cheese is bubbly and the edges get crispy.
06 -
Cool for a minute before cutting. If you want, sprinkle green onions, drizzle some ranch or blue cheese, and season with salt and pepper.
# Notes:
01 -
Want to save time? Use rotisserie chicken or pre-cooked breasts. Keep leftovers in the fridge for up to 3 days in a sealed container.