Vegetarian Party-Style Buffalo Flatbread Bites
Total time30 min
Prep time15 min
Cook time15 min
4.6(19)
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Learn more →Ingredients
8 servings
For the flatbread base
- 2 large flatbreads (about 10–12 inches each), or 4 naan breads
- 1 tbsp olive oil
For the Buffalo chicken
- 1 lb boneless, skinless chicken breasts, cooked and shredded
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ cup frank's redhot sauce (or other cayenne-based hot sauce)
- 3 tbsp unsalted butter
- ½ tsp garlic powder
- ¼ tsp onion powder
For the topping
- 1 ½ cups shredded mozzarella cheese
- ½ cup crumbled blue cheese
For serving
- 2 stalks celery, thinly sliced
- 2 tbsp ranch or blue cheese dressing, for drizzling
- 2 tbsp thinly sliced scallion greens (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper.
- 2
In a small saucepan over medium-low heat, melt the butter with the hot sauce, garlic powder, and onion powder, stirring until fully combined and the sauce is smooth and glossy, about 2 minutes. Remove from heat.
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