Ingredients
- 2 tablespoons olive oil, divided
- 1 (16 ounce) package chicken tenders, cut into small pieces
- ½ (1 ounce) package ranch dressing mix
- 1 pinch cracked black pepper to taste (Optional)
- 1 tablespoon salted butter
- 1 shallot, thinly sliced
- 2 flatbread pizza crusts (such as Stonefire® Artisan Flatbread)
- ¼ cup hot Buffalo wing sauce
- 1 cup finely shredded mozzarella cheese
- ¼ cup pickled banana pepper rings
- ½ cup Gorgonzola cheese crumbles
What Makes This Recipe So Great
Practical Cooking Tips
- Use cooked chicken to save time and add extra flavor with spices.
- Don’t overload the flatbread with toppings to keep it from getting soggy.
Step 1
Heat your oven to 450°F (230°C). While that’s warming up, heat a tablespoon of oil in a skillet over medium heat. Toss in the chicken, sprinkle on the ranch dressing mix and a good crack of pepper. Cook it, stirring occasionally, until the chicken is cooked through and no longer pink inside—this usually takes about 5 to 8 minutes.
Step 2
At the same time, melt some butter in another pan over medium heat. Add the shallot and sauté it until it’s nice and soft, which should take around 5 minutes.
Step 3
Take your flatbreads and brush them lightly with the remaining olive oil. Spread a thin layer of Buffalo wing sauce on top, then sprinkle with mozzarella cheese. Add the cooked chicken, sautéed shallots, and banana pepper rings on top. Finish by scattering some crumbled Gorgonzola over everything.
Step 4
Pop the flatbreads directly onto the middle rack of your oven and bake until they’re crispy and the cheese is melted—about 15 minutes. Once out of the oven, slice them up and enjoy!
