Skinny Buffalo Chicken Flatbread Pizza
A light and zippy buffalo chicken flatbread with melted mozzarella and fresh toppings for a quick meal.
Equipment
- Baking Sheet
- Small Bowl
- Spoon
- oven broiler
- Knife
- Cutting Board
Ingredients
- 4 flatbreads (about 1.7 oz each) see note about flatbread size
- 2 cups cooked chicken shredded
- 8 ounces fresh mozzarella sliced
- Greek yogurt to taste, for drizzling
- 1 avocado chopped
- red onion finely chopped, to taste
- pea shoots or arugula to taste, for topping
- 1/3 cup Frank's RedHot Original Sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon olive oil for drizzling
- salt to taste
- pepper to taste
Instructions
- Position the oven rack in the top third and preheat the broiler to high.
- In a small bowl, whisk together Frank's RedHot sauce, white vinegar, garlic powder, and onion powder until combined.
- Add the shredded chicken to the sauce and toss until the chicken is evenly coated.
- Arrange the flatbreads on a baking sheet. Drizzle each with a little olive oil and a spoonful of the hot sauce mixture, spreading it evenly over the surface.
- Top each flatbread with sliced mozzarella, distributing the cheese but leaving some space in the center for the chicken.
- Place the sauced shredded chicken around the mozzarella (not directly on top of every slice) and season with salt and pepper.
- Broil the flatbreads for about 5 minutes, or until the cheese has melted and edges are lightly browned; watch closely to avoid burning.
- While the flatbreads broil, chop the avocado and finely chop the red onion.
- Remove the flatbreads from the oven. Drizzle with Greek yogurt, then top with chopped avocado, red onion, and pea shoots or arugula. Serve immediately.
Notes
- Use thin flatbreads for a crispier result.
- The recipe uses four 1.7 oz flatbreads as noted.
- Adjust hot sauce amount to taste for more or less heat.
- Shred cooked chicken from rotisserie or leftovers for convenience.