Chef notes
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This recipe is everything I love in Buffalo chicken wings mixed with my other favorite food — pizza! Although this is technically a flatbread, it scratches the itch. Make this for lunch or an appetizer when entertaining. I promise everyone will love it!
Technique Tip: If the sauce is too thick, feel free to add a little water, one teaspoon at a time, stirring in between, until the desired consistency is achieved.
Swap Option: Substitute sour cream in place of the Greek yogurt. Use 1/2 cup store-bought shredded carrots in place of two whole carrots for the salad topping.
TODAY collaborated with TRUFF to launch an all-new Buffalo sauce! Order yours via TRUFF while supplies last, and use it in the recipe below.
Ingredients
- extra virgin olive oil
- 1½ pounds store-bought pizza dough, room temperature
- kosher salt, to taste
- 1 rotisserie chicken, white meat and dark meat removed from the bones and shredded (about 3 cups)
- 1/3 cup TRUFF Buffalo Sauce
- 6 ounces sharp cheddar cheese, shredded
- 1 small red onion, halved, peeled, and thinly sliced
- 3/4 cup Greek yogurt
- 1/4 cup finely chopped fresh chives
- 2 tablespoons chopped dill
- 1 tablespoon rice wine or white wine vinegar
- 1 head romaine lettuce, thinly sliced
- 2 medium carrots, peeled and shredded
- 3 medium celery stalks, thinly sliced on a bias
- freshly ground black pepper, to taste
Preparation
1.Preheat the oven to 450 F. Prepare a baking sheet with oil.
2.On a lightly floured surface, roll out the dough into a thin, long oval. Transfer to the prepared baking sheet. Drizzle with more oil, season with salt and bake until the flatbread is golden and crisp, 8 to 10 minutes.
3.Meanwhile, prepare the chicken topping. In a medium bowl, combine chicken, TRUFF Buffalo Sauce and half of the shredded cheese. Arrange the chicken mixture on top of the flatbread and top with sliced red onion. Bake until the cheese is melted, 3 to 5 minutes.
4.Meanwhile, in a small bowl, combine the Greek yogurt, chives, dill and vinegar. Season with salt and pepper to taste.
5.In a separate bowl, combine lettuce, carrots and celery. Season with salt and pepper and drizzle with 1/4 cup Greek yogurt dressing. Toss to combine.
6.Remove the hot pizza from the oven, top with salad mixture, drizzle with more dressing, cut into slices and serve.
