Buffalo Chicken PizzaFebruary 28, 2010
So I swear that I had posted this back at the beginning….but it seems I am remiss. Sorry! I make pizza pretty regularly, and this one is a standard of mine at this point. It’s a spinoff of a Rachael Ray version. I promise to show you how to make homemade pizza dough at some point soon, but till then, just use your favorite dough! I really like whole wheat pizza, so that was my base.
- 1 pizza dough
- 1 T olive oil
- 1 1/2 T margarine
- 1 can (8 oz) tomato sauce
- Hot sauce, to taste
- 1/4 lb chicken tenders or breast (about 1 small breast, 4-6 tenders)
- 2 stalks celery, minced
- 1 small bunch scallions, sliced lengthwise like hay
- Blue cheese crumbles
- Shredded cheddar/jack cheese
- Shredded mozzarella or Italian blend
- Salt and pepper
- Coarse ground cornmeal (opt)
Then you will…
- Preheat your oven to 425. You want it to sit at that temperature for at least 10 minutes before you start on your pizza.
- Lightly grease a cookie sheet or a pizza tin. If you have some, sprinkle coarse ground cornmeal on the pan. It will make your crust extra crispy. Spread your dough out on the pan until it’s about 1/2 an inch thick. Lightly coat top with about 1 T olive oil.
- Bake for about 10 minutes, or until edges are just starting to crisp up/
- Meanwhile, chop the chicken into small bite-sized pieces and season with salt and pepper. Cook in a medium skillet with some non-stick cooking spray until cooked through and lightly browned.
- In a small saucepan, melt the butter. Add the tomato sauce and hot sauce (to taste – sounds odd but it’s that something special that will make your sauce stand out). Season with salt and pepper. Bring to a simmer and remove from heat.
- Spoon enough sauce onto the chicken to coat it.
- On your crust, spread some sauce. Sprinkle with the chicken, celery and blue cheese crumbles.
- Top with the shredded cheeses and then finish with the scallions.
- Bake another 10 minutes or so until the cheese is just starting to brown and the edges of the crust are crispy.
- I like to transfer the pizza to a brown paper bag on a cutting board. The paper wicks away extra moisture as the pizza cools slightly.