Chris' Recipes

Bon Appetite!

Buffalo Chicken Flat Out Pizza’s

Written By: Chris - Mar• 12•13

I spotted a new “Flat Out” product in the store that I thought looked good.  They were called Thin Crust Artisan Pizza, which I thought was interesting because I’ve been making “Flat Out” pizza’s for years.  When my daughter Michelle and her boyfriend Jacob were coming over recently for dinner I was wondering how to change up the toppings to include ingredients that they really enjoy.  I started looking through the items that I had on hand in my fridge and pantry and since we all love Frank’s Hot Sauce and as the slogan goes “We put that shit on everything”  I thought that would be a hit with them.  (I really don’t put it on everything, but they do and I think Bill just likes to walk around while I’m cooking saying that!)  Well, these turned out delicious, but I have to admit, I think I’ll go back to using the original flat out’s because these seemed dry and even cracked, compared to the success I’ve had using the original or light traditional low fat, high in fiber kind.



6 Flat Out Pizza Crusts
1 Onion, medium chopped
2 Garlic Cloves, pressed
3 Tablespoon Oil, divided
1 Tablespoon Butter
6-8 Chicken Tenderloins
1 8 oz. Package Light Cream Cheese
2 oz. Blue Cheese, crumbled
1/2 Cup Franks Hot Sauce
3 Cups Mozzarella Cheese, shredded
2 Cups Fresh Spinach, chopped
4 Celery Sticks, chopped
Salt & Pepper

Start by sauteing the onions and fresh crushed garlic.

Once your onions and pressed garlic have cooked, set them aside to cool.  Use the same pan to saute your chicken tenderloins, which have been seasoned with salt & pepper.

Pre-cook your Flat outs some what by spraying or drizzling each side of the flat out with Olive oil.  Bake at 400 for just a few minutes on each side turning half way through to crisp up slightly before topping.

IMG_6852 IMG_6856

For this variety, I creamed the cream cheese and blue cheese together and spread a fourth of the mixture onto each crust.  Then top with cooked, chopped chicken and onions and sprinkle with franks sauce before topping with chopped spinach and shredded cheese.


Bake for about 15 -20 minutes.  Turn and/or rotate shelves between the two stones to insure even cooking.  Cooking time may vary for your Pizza’s depending on your oven.  Let rest for a few minutes before cutting.  The edges will be crunchy and the overall pizza should be THIN an CRISPY!


Top with chopped fresh celery and put as much hot sauce on as you like!






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