Buffalo Chicken Flatbread

Ingredients
For flatbread:
(you can also use store-bought pizza dough to make it
easy)
1 cup warm water (105 to115 F)
2 teaspoons active dry yeast
2 teaspoons sugar
2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon kosher salt
For the toppings:
1 large chicken breast half
Olive oil for drizzling
Salt and pepper
cup blue cheese crumbles
cup freshly shredded jack cheese
2 scallions thinly sliced
For the buffalo sauce:
1 cups Franks Hot Sauce (or Louisiana Hot Sauce)
stick butter
1 tablespoon red wine vinegar

Instructions
Make flatbread.
1. In a small bowl, stir water, yeast, and sugar and olive oil until yeast is dissolved,
about 5 seconds.
2. Pour into the bowl of stand mixer with paddle attachment. In a separate large bowl,
whisk together flour and salt. Add to yeast mixture and mix on low speed until
combined, about 30 seconds. Switch to dough hook and mix on medium speed until
dough is elastic but still sticky, about 10 minutes.
3. Lightly oil large bowl with vegetable oil. Gently shape dough into ball and transfer to
bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap
and let rise in warm place (75F to 80F) until doubled in size, about 1 hours.
4. Liberally oil heavy baking sheet with vegetable oil. Lift dough from bowl and gently
turn over several times to remove excess air. Shape into ball and place on a greased
baking sheet. Cover with plastic wrap and let rise in warm place )75F to 80F), about
30 minutes.

5. On a floured surface, press and spread dough a nice large (and thin) round oval. Cover
with plastic wrap and let rise in warm place (75F to 80F) until puffy, about 1
hours.
6. Preheat oven to 450 degrees F.
For the Chicken:
1. In a heavy bottomed 12-inch skillet which has a lid, heat a small amount of oil over
medium heat. (Swirl the oil to coat the entire inside of the skillet.) Place the dough to
the skillet, and cook one side lightly to stiffen up before flipping it over with tongs,
about two minutes. Repeat on second side. Place on pizza stone or baking sheet.
2. Make the toppings (you can do this step during the last rise of the dough). Preheat
oven to 475F. Heat grill pan.
3. Lightly pound chicken breast to about inch thick. Drizzle with olive oil and sprinkle
with salt and pepper. When grill is hot, add the chicken and cook until cooked
through, about 3 minutes per side. When chicken is done, remove to a cutting board
and let sit for a few minutes. Dice chicken
4. In a small sauce pan, melt the butter on medium heat. Once butter is melted, add the
Franks Hot Sauce and red wine vinegar and mix well.
5. Cover the partially-cooked flatbread with a thin layer of the buffalo hot sauce, leaving
of the sauce to drizzle on top after flatbread has cooked .
6. Then spread jack cheese evenly over buffalo sauce. Place diced chicken on the jack
cheese. Finish the flatbread with the blue cheese crumbles and scallions.
7. Place in oven to bake until cheese is melted and bubbly, about 10 minutes. Drizzle
with remaining buffalo sauce.