Ingredients
Flatbread Base
- 1 package Naan flatbread (includes 2 flatbreads)
Toppings
- 1/3 cup ranch dressing
- 2 cups shredded buffalo chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup blue cheese crumbles
- 1/4 cup chopped celery leaves (optional)
Instructions
- Preheat Oven: Heat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the naan flatbreads evenly spaced on it.
- Assemble Pizza: Spread about 1/6 cup of ranch dressing evenly over each flatbread. Sprinkle half of the shredded mozzarella cheese onto each one, then layer the shredded buffalo chicken on top. Distribute the blue cheese crumbles evenly over the chicken, followed by the remaining mozzarella cheese for a perfect cheesy finish.
- Bake: Place the assembled flatbreads in the preheated oven and bake for approximately 15 minutes. Bake until the cheese is melted and golden, and the edges of the flatbread turn a crispy, browned texture.
- Serve: Remove the flatbreads from the oven and let them rest for 5 minutes to allow the flavors to meld. Sprinkle chopped celery leaves over the top as a fresh garnish, then cut each flatbread into quarters and serve warm.
Notes
- For extra heat, drizzle a bit of additional buffalo sauce before baking.
- Use gluten-free naan for a gluten-free version.
- Celery leaves add freshness but can be omitted if not available.
- Leftover flatbread pizza can be stored in the refrigerator for up to 2 days and reheated in the oven for best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Method: Baking
- Cuisine: American
