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With this buffalo chicken flatbread pizza recipe, there’s no need for takeout. It’s a 20 minute dinner that’s high in protein and fast, flavorful, and family-friendly.
By using store-bought rotisserie chicken and naan bread, you skip the heavy prep work, but still made lighter than ordering out. The creamy homemade ranch is drizzled on top to balance the spicy buffalo chicken.
Pair this easy buffalo chicken flatbread pizza with a bibb lettuce salad and this simple burrata naan bread pizza for a variety.
Table of Contents
Why You’ll Love This Buffalo Chicken Flatbread
Some of the favorite recipes on this site are fast food favorites that you can make at home in an easy way with better ingredients. And you all have loved the burger bowls with Big Mac sauce and these air fryer cheese quesadillas.
I knew I had to recreate the buffalo chicken pizza, similar to the frozen California Pizza Kitchen one. You’ll love this recipe because:
- Easy and fast – Ready in just 20 minutes!
- Perfect year round – I give instructions for grilling this pizza for summer and using the oven in the winter.
- Over 60 grams of protein – A filling pizza? The perfect dinner!
Ingredients
Here are a few notes on some of the ingredients. Find the full recipe card below for amounts!
- Naan flatbread – I like to use either Trader Joe’s frozen naan flatbread or Central Market for their basic ingredients with fewer preservatives.
- Rotisserie chicken – Look for plain rotisserie chickens with just oil, salt and pepper. These can be found at Whole Foods, Sprouts, Fresh Market and Central Market/HEB. You can also use my cast iron roast chicken and pull the meat apart!
- Mozzarella cheese – Fresh mozzarella cheese (the ball kind) is great here, or you can also shred it.
- Buffalo sauce – The Primal Kitchen buffalo sauce is so good and you can get it at Costco!
- Ranch dressing – I use my homemade ranch dressing for this recipe. Store it in the fridge for a week and use for salads and other recipes.
Substitutions
- Flatbread – I find naan or pita makes the best surface for pizza without getting soggy. Lavash flatbread is a little thin and is better for lavash wraps.
- Buffalo chicken – If you’ve already meal prepped my instant pot buffalo chicken, that works for a topping here too!
- Gluten free – Try a gluten free flatbread – store-bought or homemade!
How to Make Flatbread Pizza (Oven or Grill)
Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a sheet with parchment paper and place naan on top. Combine shredded chicken and buffalo sauce and mix well with a fork.
Step 2: Spread the buffalo chicken on top of the flatbread. Top with shredded cheese
Step 3: Bake at 400F for 15-20 minutes or until the cheese has melted and the bottom of the flatbread is crisp.
Step 4: Let the pizza cool for 5 minutes and top with scallions and a drizzle of ranch dressing.
Grilling Instructions
Step 1: Heat your grill to medium heat on one side, making sure to keep one side of the grill off. This is to prevent the pizza from burning. (If you’re using a charcoal grill, keep the hot coals on one side so that the other side of the grill is cooler.) Then prepare the pizza the same way.
Step 2: Grill one side of the naan bread for about 1 minute on each side until grill marks form. Transfer the flatbread to the cool side of the grill so that it doesn’t burn on the bottom while the pizza “bakes.” Spread the buffalo chicken and cheese on top. Cover the grill with the lid and cook for 3-5 minutes until the cheese is melted.
Recipe Tip
If the bottom of the pizza isn’t crisp, transfer it back to the hot side of the grill to crisp up for a minute or two. You can also do this on the stovetop in a large pan (this is a great way to reheat pizza too!)
Serving Suggestions
Definitely don’t miss the gluten free ranch dressing drizzled on top! This buffalo chicken flatbread is best served with a simple salad for a full meal or with other great appetizers for a game day menu. Here are some suggestions.
- Mediterranean cucumber salad
- Burrata peach salad
- Burrata toasts
- Baked beef quesadillas
- Caramelized shallot dip
Storage & Reheating
Leftover buffalo chicken pizza will keep well in an airtight container for 3-4 days in the refrigerator. It can also be made ahead and frozen for up to 3 months. I recommend leaving the ranch drizzle off if you intend to do this and adding it later.
To reheat – Preheat the oven to 400 degrees Fahrenheit and cook for 5 minutes, or until warmed through and crispy. Or microwave for about 30-40 seconds, although this won’t be as crispy. You can also use the air fryer at 350 degrees Fahrenheit for about 2-3 minutes.
Buffalo Sauce Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Buffalo Chicken Flatbread Pizza (Baked or Grilled)
Ingredients
- 1 piece garlic or plain naan flatbread
- 1 cup shredded cooked chicken – rotisserie, roasted, or grilled
- 2 tablespoons buffalo sauce
- 1/2 cup shredded mozzarella cheese
- 2 scallions, thinly sliced on the bias
- 1-2 tablespoons homemade ranch dressing
Instructions
Oven Instructions
- Preheat oven to 400ºF and line a sheet pan with parchment paper. Place the piece of naan on the parchment-lined sheet pan.
- To a small bowl, add the shredded chicken and buffalo sauce and mix well with a fork. Spread the buffalo chicken on top of the naan. Top with shredded cheese. Bake for 15-20 minutes until the cheese is melted and the naan is crisp on the bottom.
- Take the pizza out of the oven and let cool for 5 minutes. Top with scallions and a drizzle of ranch dressing. Cut into slices and enjoy!
Grilling Instructions
- Heat your grill to medium heat on one side, making sure to keep one side of the grill off. This is to prevent the pizza from burning. (If you’re using a charcoal grill, keep the hot coals on one side so that the other side of the grill is cooler.) While the grill heats, prepare the buffalo chicken: To a small bowl, add the shredded chicken and buffalo sauce and mix well with a fork.
- Grill one side of the naan bread for about 1 minute on each side until grill marks form. Then transfer the naan to the cool side of the grill so that it doesn’t burn on the bottom while the pizza “bakes.”
- Spread the buffalo chicken on top of the naan. Top with shredded cheese. Cover the grill with its lid and cook for 3-5 minutes until the cheese is melted. If the naan isn’t crispy enough, transfer it back to the hot side of the grill to crisp up for a minute or two.
- Place the pizza on a cutting board to cool slightly before topping with scallions and a drizzle of ranch dressing. Cut into slices and enjoy!
Notes
- If flatbread is frozen, thaw in microwave for 30 seconds before starting. Pita, or any thicker flatbread, can be used.
- I used the basic Primal Kitchen buffalo sauce for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very flavorful recipe with great migraine-friendly modifications
I made this for dinner and it was a hit! I left off the ranch dressing and it was sooo good! It was perfect for a quick dinner with little prep.
Great to know it works even without the ranch! Thank you!
Delicious and very easy! I used leftover chicken and my family all asked to have it again soon
Thank you!!