Buffalo Chicken Flatbread

Buffalo Chicken Flatbread

Grilled chicken tenderloins

Fresh Mozzarella

Flatbread/Naan

Blue Cheese Crumbles

Buffalo Wing Sauce

Chopped Roma Tomatoes

Chopped Scallions

Chopped Cilantro 

Ranch Dressing (I used a Hidden Valley Ranch packet mixed with sour cream)

Set your oven at 450. Once heated, put your flatbread/naan (I always snag organic naan from Fresh Market when I am there) on baking pan and bake for 2 minutes to crisp up the crust. Remove and let cool.

Grill and cut your chicken tenderloin into 1" pieces. Put in a bowl and toss with buffalo sauce until well coated.

Lightly baste Naan with buffalo sauce with a sauce brush. Top with fresh mozzarella (I also always stock up with a fresh ball of mozzarella every time I am at the store). I pull a few pieces of the ball and sprinkle over the naan.

Top with chopped Roma tomato, red onion and buffalo chicken chunks. Lightly sprinkle with bleu cheese crumbles and bake for 6-10 minutes. Let cheese melt but watch your crust. 

Remove from oven and drizzle fresh ranch dressing over. Top with fresh tomatoes, scallions, chopped cilantro and a few more bleu cheese crumbles. 

Here are the big "secrets":

Stay light on the bleu cheese crumbles. They will overpower your sauce and veggies if you add too much.

The fresh tomatoes sweeten the sauce and the cilantro is a refreshing compliment to the heated buffalo sauce.

Bad/cheap ranch dressing will ruin this dish. You can't go wrong wrong Hidden Valley dip. There's a few organic versions I like as well from Fresh Market.

Enjoy!