buffalo chicken flatbread

Ingredients:

1 17”x6” flatbread crust

4-6 ounces shredded rotisserie chicken

¼ cup buffalo sauce (to taste, plus more for serving)

1 tablespoon olive oil

1/8 teaspoon garlic powder

4 ounces shredded mozzarella

1/8 red onion, thinly sliced

2 green onions, thinly sliced

Ranch dressing

Directions:

Preheat oven to 425 degrees. Place a rimmed baking sheet in the oven to preheat.

Toss the shredded chicken with tablespoons of buffalo sauce to taste. Set aside.

Drizzle olive oil over the flat bread. Sprinkle the surface with garlic powder and freshly ground pepper. Scatter with mozzarella. Top with the chicken. Sprinkle a little more cheese on top, then the sliced red and green onion.

Carefully remove the pan from the oven and cover the baking sheet with 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.

Serves 2-3

Note: recipe is easily doubled.

buffalo sauce

Ingredients:

1/3 cup Frank's hot pepper sauce

¼ cup cold unsalted butter

2 teaspoons white vinegar

1/8 teaspoon Worcestershire sauce

dash garlic powder

¼ teaspoon cayenne pepper, optional

salt to taste

Directions:

Combine the hot sauce, butter, vinegar, Worcestershire sauce, garlic powder, salt, and cayenne (if using) in a small saucepan over medium heat. Whisking bring 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.

Make ½ cup