If you love Buffalo chicken anything as much as I do, you may want to go make these flatbread pizzas immediately. I don't know why I never thought to put Buffalo chicken with cheese, but I'm glad that I finally did it. These pizzas are spicy and full of gooey melted cheese.
Find someone to share these with, because the pizza is quite addictive and you may find yourself caving to your cravings for another 3 slices. I can't think of anyone who might do that. (Me. The answer is me. Oops!)
Okay, I promised a life update and to be honest, there is a too much to tell you. This week has been crazy busy, but I will have time to sit down this weekend and write a full post.
I'm also going to do an update to the K&K Test Kitchen Facebook page this weekend too, so stay tuned for that! Please hold me accountable. Someone tweet me or comment here or on Facebook if the page still looks the same Monday. Call me out. Okay, thanks. Haha.
Buffalo Chicken FlatbreadsAdapted slightly from Simply Scratch
2/3 cup Frank's Red Hot sauce
2 tablespoons Unsalted Butter
Salt and Pepper to taste
2 Naan flatbreads
1 cup skim mozzerella cheese
2 cups shredded, cooked chicken
2 tablespoons blue cheese, crumbled
Green onions or cilantro, to top the pizza
In a small sauce pan, over low heat, combine the Frank's, butter, salt and pepper. Whisk until butter is melted.
Preheat your oven to 425°F and lightly spray a rimmed aluminum baking sheet with cooking spray.
Place the two naan flatbreads on the sheet pan and then spoon on desired amount of buffalo sauce on to both (this is your "sauce"). Then top each with shredded cooked chicken, shredded Mozzerella cheese and sprinkle with the crumbled blue cheese. Drizzle a little bit more of the buffalo sauce and save the rest for a different recipe.
Bake in the oven for 10-12 minutes or until the naan is crispy and the cheese is melted and slightly golden brown in spots.
Remove, let cool before slicing and then top with sliced green onions.