where the buffalos roam

Maybe it’s all the playoff games, draft picks, and NFL schedule releases but lately I’ve been craving buffalo chicken. With my own schedule ramping up it’s time to get creative in the kitchen, not only for inspiration but for timesaving shortcuts.

I love when I find ready-prepped ingredients. Whole Foods carries the best pulled rotisserie chicken in their prepared food case where they have all the fixings for making pizza. Peering through that glass door a lightbulb went off. How about buffalo chicken pizza.

As I picked up a container of shredded chicken,

I grabbed one of their freshly shredded mozzarella.

I make an amazing from scratch pizza crust. Growing up my girls called it homemade homemade pizza. But when I was in Trader Joe’s I spied their flatbread pizza crust on display. When I picked it up to inspect I found it unbelievably light with airy pockets like focaccia. I quickly realized this could be the perfect foundation for that night’s dinner.

Buffalo sauce is a cinch to make. In a small saucepan combine one third cup Frank's hot pepper sauce, quarter cup cold unsalted butter, two teaspoons white vinegar, eighth teaspoon Worcestershire sauce, dash garlic powder and an optional quarter teaspoon cayenne pepper if you want to really spice things up. Over medium heat whisk as it comes to a simmer.

As soon as it begins to bubble on the sides of the pot, remove from the heat and stir with whisk. Cool to room temperature. Store in an airtight container in the refrigerator for up to a week. Shake or stir well before using.

For buffalo chicken flatbread, preheat the oven to 450 degrees. Place a rimmed baking sheet in the oven to heat up. Toss the four to six ounces shredded rotisserie chicken with tablespoons of buffalo sauce to taste. Set aside.

Drizzle a tablespoon of olive oil over a 17”x6” flatbread crust. Sprinkle the surface with an eighth teaspoon garlic powder and some freshly ground pepper.

Scatter with three ounces of shredded mozzarella. Top with the sauced chicken. Sprinkle another ounce of mozzarella on top.

Scatter an eight of red onion and two green onions thinly sliced over the prepared crust.

Carefully remove the hot pan from the oven and cover the baking sheet with a sheet of parchment paper. Place the flatbread on the pan and bake for 6-10 minutes until the cheese is melted and the crust is golden brown and crisp on the edges.

Cut into strips and serve with extra buffalo sauce and ranch dressing.

Great with a chopped ranch salad. If you have any leftover, they make a great appetizer. Cut each strip into small squares and reheat at 350 degrees until warmed through.