Buffalo Chicken Flatbread (Guilt Free)

What did you think about the game last night??? I thought it was pretty exciting!  Much better than last year.  It’s never fun when it’s a sweep.

Wanna know what’s NOT exciting?  Going to work in another blizzard. 

Last week, Boston got destroyed with almost 3 feet of flakes over 36 hours.  It was insane.  The worst of it is the aftermath– the lanes are never completely carved out, so 3 lanes turns into one and a half, difficult parking turns into nonexistent– the city is still completely buried.

And then, we got hit again last night, and it hasn’t stopped.  Parking bans.  Snowing sideways.  Completely insane.  It’s crazy.  No snow all season, and we get back-to-back storms?  I’ve grown up in the snowiest city in America, so it’s not the volume of the storms nor the intensity that gets to me.  What is so difficult as a Boston-transplant is that there’s no where for the snow to go.  Some of my poor neighbors will be digging their cars out until it’s time to hide Easter eggs.

In the meantime, let’s stay in, stay warm, and cook up something with all of that left over cooked chicken.  You can use wing meat, or even better, shred up some rotisserie.  I used a shredded breast I had.  Enjoy!


Materials:

  • rolling pin
  • cooking spray and aluminum foil
  • baking sheet or pizza stone
  • bread knife (sharp, serrated)
  • spoon or oil brush

Ingredients:

  • flour, for rolling
  • 1/2 lb fresh dough
  • 2 T olive oil
  • 1 T low fat creamy blue cheese or laughing cow wedge
  • 3-oz. cooked and shredded chicken
  • 1 T hot sauce (I love Frank’s)
  • blue cheese or feta, to taste

Directions:

  1. Preheat oven to 385 degrees. Line baking sheet and spray with cooking spray. If you are using a pizza stone, DO NOT spray. Place pizza stone in oven to heat.
  2. Cut dough in half. Set one half aside.FullSizeRender
  3. On a lightly floured surface, roll out one of the halves into a (semi) rectangular shape. FullSizeRenderThe dough should be thin.IMG_3630FullSizeRender
  4. Using your finger, poke a bunch of indents into your dough.FullSizeRenderIMG_3633
  5. Brush olive oil on the dough.IMG_3635IMG_3636
  6. Bake for about 10 minutes, or until almost set.FullSizeRender
  7. Take out of the oven, and spread your toppings (don’t overload!) on your flatbread.  IMG_3639
  8. Place back in the oven for another 6-8 minutes, or until golden-brown and crisp. IMG_3640
  9. Repeat with the other half of the dough.

Slice and enjoy!FullSizeRender
Enjoy!FullSizeRender

  • Servings: 2
  • Time: 25
  • Difficulty: medium
  • Print

FullSizeRender

Materials:

  • rolling pin
  • cooking spray and aluminum foil
  • baking sheet or pizza stone
  • bread knife (sharp, serrated)
  • spoon or oil brush

Ingredients:

  • flour, for rolling
  • 1/2 lb fresh dough
  • 2 T olive oil
  • 1 T low fat creamy blue cheese or laughing cow wedge
  • 3-oz. cooked and shredded chicken
  • 1 T hot sauce (I love Frank’s)
  • blue cheese or feta, to taste

Directions:

  1. 1. Preheat oven to 385 degrees. Line baking sheet and spray with cooking spray. If you are using a pizza stone, DO NOT spray. Place pizza stone in oven to heat.Cut dough in half. Set one half aside.
  2. On a lightly floured surface, roll out one of the halves into a (semi) rectangular shape. The dough should be thin.
  3. Using your finger, poke a bunch of indents into your dough.
  4. Brush olive oil on the dough.
  5. Bake for about 10 minutes, or until almost set.
  6. Take out of the oven, and spread your toppings (don’t overload!) on your flatbread.  Place back in the oven for another 6-8 minutes, or until golden-brown and crisp.
  7. Slice and enjoy!

[/recipe}

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One thought on “Buffalo Chicken Flatbread (Guilt Free)

  1. Pingback: Pistachio-Craisin Granola | PB and Jenni

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