Buffalo Chicken Pizza

February 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.

You will need…

  • 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…

  1. Preheat your oven to 425.  You want it to sit at that temperature for at least 10 minutes before you start on your pizza.
  2. 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.
  3. Bake for about 10 minutes, or until edges are just starting to crisp up/
  4. 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.
  5. 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.
  6. Spoon enough sauce onto the chicken to coat it.
  7. On your crust, spread some sauce.  Sprinkle with the chicken, celery and blue cheese crumbles.
  8. Top with the shredded cheeses and then finish with the scallions.
  9. Bake another 10 minutes or so until the cheese is just starting to brown and the edges of the crust are crispy.
  10. 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.
  11. Enjoy!

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