Description
This Skinny Buffalo Chicken Flatbread Pizza is a delicious and healthy twist on a classic favorite. Featuring shredded buffalo chicken smothered in Frank’s Red Hot sauce atop crispy flatbread, topped with fresh mozzarella, creamy avocado, tangy Greek yogurt, red onion, and peppery pea shoots or arugula, it’s a quick and satisfying meal perfect for lunch or dinner. Ready in just 15 minutes, this pizza balances flavors and textures while keeping things light and flavorful.
Ingredients
Scale
Flatbread Base
- 4 (1.7 ounce) flatbreads
- 1 teaspoon olive oil
- Salt & pepper to taste
Buffalo Chicken Topping
- 2 cups cooked chicken, shredded
- 1/3 cup Frank’s Red Hot Original Sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Additional Toppings
- 8 ounces fresh mozzarella, sliced
- Greek yogurt, to taste
- 1 avocado, chopped
- Red onion, finely chopped, to taste
- Pea shoots or arugula, to taste
Instructions
- Preheat the Broiler: Set your oven’s broiler to high and adjust the oven rack to the top third position to ensure the flatbreads get perfectly crisp and the cheese melts beautifully.
- Prepare Buffalo Sauce and Chicken: In a small bowl, whisk together Frank’s Red Hot sauce, white vinegar, garlic powder, and onion powder. Toss the shredded cooked chicken in this mixture until fully coated, infusing it with tangy buffalo flavor.
- Assemble the Flatbreads: Place the flatbreads on one or two baking sheets depending on size. Drizzle each flatbread lightly with olive oil and a bit of Frank’s Red Hot sauce, spreading it evenly with the back of a spoon. Lay slices of fresh mozzarella across the flatbread, then scatter the buffalo chicken around the cheese but not on top. Season with salt and pepper to taste.
- Broil the Flatbreads: Place the baking sheet(s) under the broiler and cook the flatbreads for about 5 minutes or until the mozzarella is melted and bubbly. Watch carefully to prevent burning the base.
- Prepare Fresh Toppings: While the flatbreads broil, chop the avocado, finely dice the red onion, and rinse the pea shoots or arugula so they’re ready for topping.
- Finish and Serve: Once out of the oven, drizzle the flatbreads with Greek yogurt, then top with the chopped avocado, red onion, and fresh pea shoots or arugula. Serve immediately to enjoy the contrast of warm cheesy flatbread with cool, creamy toppings.
Notes
- Use thin, lightly toasted flatbreads for a crispy base without too many extra calories.
- Substitute pea shoots with arugula or baby spinach if preferred.
- Cooked chicken can be rotisserie, grilled, or baked—whichever is most convenient.
- Adjust the amount of Frank’s Red Hot sauce to your spice preference.
- For an extra crispy crust, you can pre-toast the flatbreads for 2-3 minutes before assembling.
