Buffalo Chicken Flatbread Pizza (Baked or Grilled)

5 from 3 votes

A quick 20 minute meal, this buffalo chicken flatbread is perfect for a weeknight dinner or appetizer!

Prep Time5

Cook Time15

Course: Appetizer, Dinner, Main Course

Cuisine: American

Servings: person

Author: Alicia

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!

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!

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.