The big game is on tv, and the hoards are starving…what to make that’s plan friendly? Try this spicy buffalo style chicken pizza at only 8 WW® SmartPoints® per serving! All the magical flavors of buffalo chicken wings, served up hot and crispy on a wholegrain flatbread. Score big points with this one!
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In Buffalo New York in 1964, a little place called Anchor Bar served the first recipe of what Americans now lovingly refer to as Buffalo style wings. The inventor, Teressa Bellissimo, needed to feed a crowd late one night. All she had was a bunch of chicken wings, so she fried them up, tossed them in hot sauce and melted butter, and served them with celery and blue cheese because that’s what the bar had at the time…talk about a magnificent improvisation! We flatbread fans know exactly how to feed a crowd using a handful of ingredients, right? We do it everyday!
Today, “Buffalo style” takes on a whole wide range of culinary connotations, from pasta to pizza, but basically it involves the same basic flavors. Wings are arguably the best, most classic way to enjoy buttery hot sauce and rich, creamy blue cheese dressing, at least in my opinion.
Any chicken wings seem to have a cult following, and for good reason! Whenever I roast a whole chicken, the little wings are the first things I snack on when it’s freshly out of the oven. My better half begs to disagree, so that means all the wings for me. He doesn’t care for chicken on the bone, but loves blue cheese, so I made him this flatbread recipe to show him a little love. If boneless chicken wins me his heart, then boneless chicken he shall have. Besides, wings make for great bar food, but aren’t as practical to make at home since you need a fryer.
I use a pre-made spicy breaded chicken patty to make this a quick dinner or weekend lunch, and serve it up on a flatbread Foldit so a bun doesn’t overwhelm all the delicious flavors. If you have a favorite wing or hot sauce, by all means use it! Just make sure there’s plenty of crunch and an ample dose of blue cheese. Your own wing lover will thank you!
-Amy at Flatout
This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!
Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.
When you need red curry paste, you often have to buy a big tub of it, then it languishes in the door of the refrigerator until the next time you need it (which may not be for awhile,) taking up valuable real estate. Trust me on this, every square inch of refrigerator space is counted in our house. Condiments and pickles take up most of the shelves, leaving little room for much else.
In the next year or so the better half and I will be buying a new refrigerator, but he doesn’t know that yet. Ours isn’t all that energy efficient. The ice machine has to be treated with kid gloves and thawed out on occasion to sort of reboot it, and every single fruit and vegetable drawer is broken. Even though I’ve basically rebuilt the drawers using expensive plastic putty, they’re still brittle and just refuse to stay together. If you open the door to my fridge, it looks….well….pretty ramshackle. Drawers every which way, off their track. You get the idea.
All of our appliances are about the same age, so we expect to replace them in the not-so-distant future, but the first one to go (I hope) is this broken down beast. I find myself perusing sale flyers, wondering what is the real difference between 25.4 and 26.2 cubic feet, besides the obvious .8? What could .8 cubic feet hold? More than 25.4, that’s for sure! Whatever appliance we buy, you can be sure it will have room for all the condiments, especially red curry paste. All of the curry paste colors, hopefully, will have a place.
In the meantime, here’s a flatbread recipe I made using grilled chicken breast and a flavorful red curry and coconut sauce as the base. It’s loaded with all sorts of tasty, crunchy, cooling toppings and is perfect for hot summer nights. So grab a cold beverage out of your refrigerator (or the cooler if beverages won’t fit) and grill up a perfect summer pizza!
-Amy at Flatout
There’s a Pakistani restaurant close to my house that is open 24 hours a day, and serves up the best, spiciest, cheapest food in the area. It doesn’t hurt that I live near a university, and so it’s always busy with hungry people at all hours of the day or night. My favorite regular order is a rice dish called biryani; I order the green chili chicken biryani, loaded with chunks of chicken and spicy green chilis. Delicious! One order lasts a couple meals, and oh, what meals they are. Well, until just recently, when they changed chefs. The last time I was there, someone in the kitchen went a little crazy with food coloring and all the chicken in my biryani was- wait for it- BRIGHT GREEN. I guess the chef thought the dish should be called “green chicken chili biryani,” not the other way around. The flavor was much the same, but I have to admit, it was a little unsettling to eat green chicken. Later I learned that so many people complained about this, that they might switch back to chicken colored chicken again. Fingers crossed.
In the meantime, I have to get my chili chicken fix somehow! I’m a sucker for green chili everything, and I’m never without at least one can of diced green Hatch chilis in my pantry. Flatout flatbreads make awesome baked enchiladas, so what better way to use them than with some shredded chicken and chilis and invite over some friends? I can feed four people with four flatbreads, and gussy up the enchiladas with an assortment of healthy toppings like chopped scallions, cilantro, pickled onions, or just a squirt of lime to take the edge off the heat.
I don’t even need green food coloring, how about that? We can save that for, well, something. Anything but chicken.
-Amy at Flatout
Few things are better than a well made spinach salad, especially one loaded with chicken, sweet strawberries, pecans, and goat cheese. This flatbread wrap has that in spades, plus it’s easy to eat almost anywhere, from car seats to checkered blankets.
Is it a salad? Is it a sandwich? The perfect picnic food may, in fact, be somewhere in-between, thanks to flatbread. Our video gets to the heart of the matter:
If you love eating outdoors, you’ll #FlatoutLove this picnic wrap!
Abbey Sharp from Abbey’s Kitchen knows that healthy eating is all about making beautiful food with tons of colorful veggies and lean protein. Flatout flatbreads are the perfect thing for her trio of pizza recipes she makes outside on the grill. We love them all so much, there’s no way we can pick a favorite; it’s a win-win-win!
Abbey made us three lovely flatbread pizza recipes, so be sure to get the recipes for her other flatbreads: the Pear, Walnut and Blue Cheese Pizza, and Corn Cilantro Pesto Pizza with Tomatoes and Avocado. They will not disappoint!
In this recipe, Abbey adds pickled jalapeños to her fabulous take on a classic: BBQ chicken pizza. Crack open a bottle of your favorite sauce, slice up some pineapple, and get ready to make more than one of these, because they’ll go fast.
Taco meets pizza in this favorite weeknight meal for kids and adults alike. Let everyone get as creative as they can, and bake up their own taco pizza to order. At only 9 WW® SmartPoints® value per serving, Flatout has you covered! Cumin spiced chicken baked on a crisp, wholegrain flatbread and topped with delicious ingredients is a win-win for the whole family.
Summer is here and I couldn’t be happier! Our grill is perpetually warm in the backyard from all the cooking, and the garden is filling out and looking lovely. Even though I love cooking outdoors, it can’t be all steaks and burgers, night in and night out, because that can get old fast. If you’re looking for a little something that’s easy, light, and a refreshing take on an old favorite, tacos, then look no further than this flatbread recipe. I make the most delicious taco shells from a Flatout Artisan Thin Crust flatbread, baked crisp or warmed up soft, depending on what everyone is in the mood for.
Someday, I hope to move to California, because produce is bountiful and interesting there. People have lemon trees in their yard, and persimmons, for crying out loud! Fruit just drops off the trees. I would absolutely take advantage of their growing season, which is twice as long as ours. In my city, as you may know, we have a very short growing season, about five minutes. (At least it feels that way.) Years ago I remember wearing gloves in June; that should tell you what you need to know about our weather. Gloves. In June.
The strawberry mint salsa that tops these shredded chicken tacos is just the sort of thing you’d find in California. It’s the perfect, slightly sweet, slightly spicy compliment to just-grilled chicken, or even some leftover shredded chicken you have from the night before. Seriously, these tacos make chicken go from blah to ah in about ten minutes.
And what to make with all the leftover strawberries? Strawberry margaritas, of course! The ideal cocktail pairing. You can thank me later. Vivà California! Vivà summer! Gloves, be gone!
-Amy at Flatout
In college, I often filled in as a substitute baby-sitter for a friend of mine who ran a successful baby-sitting service. I came in very handy for her, usually at the last minute, and I got to meet a lot of fun little kids and families I might not have otherwise, so it was a pretty nice little side job in between classes, all in all.
I can still remember one of the families I worked for, though, because something about them was always so puzzling, and I never figured out the little mystery. It was harmless enough, but at the time of my visit, the only food they had in the house was….bananas. Bags and bags of them! I don’t recall anything in the refrigerator other than bananas, either. It was a long, long, time ago, and it’s not like I snooped through the whole kitchen, but I distinctly remember that the mom must have been wild about bananas. I only babysat for her little girl once, and she had already had dinner, so it was entirely possible that they were between trips to the grocery, but man, there were so many bananas.
And for good reason, I suppose. Bananas are considered a nutritious food, after all, but if there’s a food that trumps a banana, I’d have to say it could be sweet potatoes. High in vitamins A and C, a good source of fiber when eaten with the skins on, sweet potatoes of all kinds are a great tuber to eat any which way you can.
Sure, you could just wait to eat them once a year at Thanksgiving covered in marshmallows and pecans, but why not try them steamed, roasted, in spicy or savory applications? This flatbread recipe uses them as a saucy base for a chicken pizza loaded with kale and cilantro, with a squeeze of lime at the very end. Sweet potatoes love a little acid to bring their flavors out.
Try this pizza; I bet you’ll love it! In fact, I bet you’ll go ‘bananas’ for this flatbread recipe. I wouldn’t blame you a bit if you started buying bags and bags of sweet potatoes at the store, either. Just round it out with some flatbread, too, so you can make delicious food!
-Amy at Flatout