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This hearty Buffalo Chicken Naan Pizza has become my weeknight salvation when I'm craving bold flavors without the fuss of making traditional pizza dough. The combination of spicy buffalo sauce, tender chicken, and creamy cheeses on crispy naan bread creates the perfect balance that satisfies every time.
I first created this recipe during football season when I needed something quick to feed hungry friends. Now it's requested at every gathering and has become my children's favorite "special" weeknight dinner when they need something exciting on their plates.
Ingredients
- Frank's Original Red Hot Sauce: Adds the authentic buffalo flavor without being overwhelmingly spicy. Make sure to use the original version not the premade buffalo sauce for the cleanest flavor profile.
- Melted butter: Combines with the hot sauce to create that signature buffalo sauce texture and richness. The fat in the butter also helps balance the heat.
- Mini naan breads: Provide the perfect individual sized crusts that crisp beautifully in the oven no fussing with pizza dough required.
- Shredded cooked chicken: Absorbs all that delicious buffalo sauce. Rotisserie chicken works perfectly here and saves significant time.
- Mozzarella cheese: Melts into a creamy layer that helps tame the buffalo spice while adding that essential pizza stretch.
- Ricotta cheese: Dollops create pockets of cooling creaminess against the spicy buffalo sauce a game changing addition.
- Red onion: Adds a sharp fresh crunch and beautiful color contrast to the finished pizzas.
- Honey: Balances the heat with just a touch of sweetness in the buffalo sauce making it more complex than standard versions.
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This high temperature ensures your naan gets crispy while the cheese melts perfectly.
- Make the buffalo sauce:
- Whisk together Frank's Red Hot Sauce melted butter minced garlic honey and salt in a bowl until completely combined. This homemade sauce has much better flavor than bottled buffalo sauce and allows you to adjust the sweetness and heat to your preference.
- Prepare the naan bases:
- Spread about 2 teaspoons of buffalo sauce onto each naan bread creating a thin sauce layer that will prevent the bread from becoming soggy. Place the sauced naan on your prepared baking sheet.
- Mix the buffalo chicken:
- Reserve 2 tablespoons of buffalo sauce for drizzling later and toss the remaining sauce with your shredded chicken ensuring every piece is coated in that delicious spicy butter sauce.
- Assemble the pizzas:
- Top each naan with an even layer of buffalo chicken followed by shredded mozzarella sliced red onions and a dollop of ricotta cheese. The ricotta provides cooling pockets of creaminess against the spicy chicken.
- Bake to perfection:
- Bake the pizzas for 10 to 12 minutes watching carefully as the edges brown. The cheese should be fully melted and bubbly with the naan edges turning golden and crisp.
- Finish and serve:
- Allow the pizzas to cool slightly before slicing. For the perfect finish sprinkle with green onions and drizzle with ranch or blue cheese dressing if desired.
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My family discovered these naan pizzas during a particularly hectic week when I needed dinner on the table fast. What started as a desperate pantry raid has become our most requested meal especially when we're watching sports together. The combination of crispy naan and spicy buffalo chicken reminds me of our favorite wings but in a much less messy format we can enjoy on the couch.
Make-Ahead Options
Prepare components in advance for even faster assembly. The buffalo sauce can be made up to a week ahead and stored in an airtight container in the refrigerator. Simply rewarm slightly before using. You can also prep the buffalo chicken mixture a day in advance which allows the flavors to develop even more deeply overnight.
Ingredient Substitutions
For a lower carb option replace the naan with cauliflower crusts though you may need to adjust the baking time slightly. If you prefer less spice try mixing the Frank's sauce with barbecue sauce for a milder buffalo flavor profile that still delivers great taste. For a vegetarian version swap the chicken with roasted cauliflower or chickpeas tossed in the same buffalo sauce and add extra vegetables like bell peppers for additional texture and nutrition.
Serving Suggestions
These buffalo chicken naan pizzas make an excellent centerpiece for a casual gathering alongside a fresh green salad with ranch dressing. For a complete game day spread serve them with celery and carrot sticks plus extra dipping sauces. I often cut each pizza into quarters for appetizer portions when entertaining which allows guests to sample without filling up too quickly.
The Buffalo Sauce Secret
The homemade buffalo sauce is truly what makes this recipe special. The addition of honey balances the vinegar tang of the hot sauce while fresh garlic adds complexity you simply cannot get from bottled versions. Take the extra two minutes to make this sauce from scratch and you will notice the difference immediately. If you like your buffalo sauce particularly hot add a dash of cayenne pepper to increase the heat without changing the fundamental flavor profile.
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Frequently Asked Questions
- → Can I use a store-bought buffalo sauce?
Yes, you can use store-bought buffalo sauce for convenience, but homemade sauce offers a fresher and more authentic flavor.
- → What type of chicken works best?
Rotisserie chicken is a great option for this dish, but you can also cook and shred chicken breasts ahead of time. Canned chicken can work in a pinch, but the texture may vary.
- → Can I use a larger naan instead of mini ones?
Absolutely! Using a regular-sized naan will work perfectly—just note that the recipe will yield two larger pizzas instead of four minis.
- → What side dishes pair well with this meal?
Serve these naan pizzas with a crisp salad, veggie sticks, or even a light soup to complement the bold, spicy flavors.
- → Can I make these in advance?
While these pizzas are best served fresh, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to keep the naan crispy.