Redemption Hill Church
In the city, for the city






Lent Recipe: Buffalo Chicken Pizza

Lent is a season that many Christians use as an opportunity for sober reflection on what Jesus went through in the weeks leading up to His passion. We will release weekly devotions each Tuesday through our app to lead Redemption Hill as a community.
Because our church has a strong Theology of Food, a recipe will accompany each week’s post. While it would be difficult to gather together as one church family each of the 7 weeks, it is our hope that CGs or Triads will participate by making this recipe that week so we are sharing one meal at different tables. The recipes will be posted on the Friday prior so you can determine if it would be a good meal for your CG to make together and to give time for people to shop for the necessary ingredients for that next week. 

So without further to do, here's the recipe to be used the week of February 7-12. Enjoy!

"It's basically a crime not to consume Buffalo chicken this weekend, right? We came up with a quick, easy, and slightly less messy way for you to get your fix, celery sticks not included. Keep your Super Bowl celebration going all week long with this Buffalo chicken flatbread pizza!

Buffalo Chicken Flatbread Pizza

Makes one pizza. Feel free to double (or triple!) the recipe depending on the size of your Community Group.

1 pre-made flatbread
2 cooked boneless, skinless chicken breasts, shredded
3/4 cup Mozzarella cheese, shredded
1/2 cup Buffalo wing sauce, plus extra for drizzling
1/4 of a large red onion, thinly sliced into rounds
1/2 cup Bleu cheese, crumbled
1 Tbsp chives, chopped
2-3 Tbsp ranch dressing for drizzling and dipping (extra ranch encouraged)

Set your oven to broil on high. In a large bowl, combine the shredded chicken and almost all of the Buffalo wing sauce. Spread the sauce-covered chicken all over the flatbread and top with the extra wing sauce. Sprinkle the Mozzarella and the red onion evenly on top.

Cook until the cheese is melted and the flatbread is golden, about 10 minutes. 

Top with Bleu cheese crumbles and chives. Drizzle ranch dressing on the finished flatbread. 


Slice and serve immediately. Enjoy!

Photos by Rachel Lyn Photography
Styling by Rowena Day