Flat Bread Pizza

Grilled Buffalo Chicken Pizzas with bleu cheese, roasted red peppers, scallions, mozzarella, pepperoncini asiago, mascarpone and tomato sauce finished with sea salt and EVOO.

The beauty of using flat breads is you do not have to mess with making dough, which makes it perfect for tailgate parties. Prepare the toppings, place them in separate zips and assemble once you get the grill up and going.

I made 3, but a package comes with 5 in it. You could just double the ingredients to make the package or, since I made much more than I needed (these babies were overflowing), you could honestly get away with making all 5 pizzas with the recipe amounts listed.

Buffalo Chicken Flat Bread Pizzas
* 3 Onion flat breads
* 1/2 rotisserie chicken breasts, shredded
* 2 tbls mascarpone cheese
* 2 tsp Franks hot sauce or Buffalo Sauce
* 1/4 cup pizza sauce or pasta sauce of choice
* 2 scallions, sliced, white parts only
* 1/4 cup bleu cheese crumbles
* 1/3 pound shredded mozzarella (if using pre-shredded, about 1 cup)
* 1/2 cup Pepperoncini Asiago or Peppper Jack cheese, shredded
* 1 whole roasted pepper, minced
* Sea Salt & a good finishing EVOO

1. In a large bowl (before taking to go or before grilling), place shredded chicken, mascarpone, cheese crumbles, hot sauce, scallions and nuke for 1 minute to soften the mascarpone and make it easier to blend.

2. Divide mixture into as many flat breads as you are making and spread evenly on breads leaving 1/4" edge.

3. Sprinkle with asiago or pepper jack, mozzarella and then peppers.

4. Set grill to 3 zones (coals against opposite walls and an empty space down the middle) placing the breads in the middle. If the grill is small then make a 2 zone setup and place all the coals on one side and leave the other side empty. You are basically baking the breads to melt the cheeses. Cover the grill for about 15-20 minutes or until cheeses melt.

5. When cheese is melted, place breads directly over coals to crisp the bread and remove when browned to perfection.

6. Remove from grill, finish with sea salt and the oil, slice into pieces and......pizza is served.
(Wine pairing: Martin Codax (Spanish White)

All I can say is.....WOW, this was good, baby!!!