Buffalo Chicken Pizza
Pizza Fridays is a big tradition for many families. It’s quick, easy and super tasty. Many months back, when I made my first ever pizza from scratch and realised just how easy it is I vowed to make it a regular thing. That totally fell through the cracks. I’d forget to make the dough ahead or just plain wouldn’t have the ingredients. Maybe a simpler goal would work better, every other week or maybe we’ll just start with a goal of once a month. That’s totally doable.
I’m regularly on the hunt for new pizza ideas. In one pizza brainstorming mission I wondered how buffalo chicken pizza would taste. Afterall, it worked out really well in mac and cheese. I figured it was at least worth a shot. The ingredients are very basic. I still wasn’t 100% sure on this idea. Some things sound good but the final product isn’t quite right. After planning out what I’d need, I wrote up a game plan – or at least a general guide and recipe to refer back to.
The end result was perfect. I figured the dressing would make it sloppy but as long as you don’t go overboard, it’s really just replacing tomato sauce. I hadn’t thought of that. It of course makes sense now. But there was more liquid than a traditional pizza since it had a decent amount of buffalo sauce and juicy chicken. It still worked out great. This had a light and crisp crust perfect for this style pizza. And every ingredient can be tasted in each bite, as it should be.
Yield: 1 pizza
Cook Time: 15-18 minutes
Buffalo Chicken Pizza
1 batch thin crust pizza dough
2 medium chicken breasts
1/2 C buffalo sauce, divided
1/2 C blue cheese dressing
2 C mozzarella cheese, shredded
2-3 tbsp chopped scallions
Preheat oven to 450. Heat a medium to large skillet. Meanwhile, chop uncooked chicken breast into bite size chunks. Transfer chicken to a medium bowl, add 1/4 cup buffalo sauce. Toss until chicken is coated completely. When skillet is hot, carefully toss in chicken. Cover with a splatter screen (trust me). Occasionally shake your pan to loosen the chicken. Carefully inch in a spatula or tongs to spread and loosen any chunks that are being difficult. Cook chicken for roughly 5-8 minutes or until chicken is fully cooked. Remove from heat, toss into a medium bowl (use the old one if it's still handy), coat with remaining 1/4 cup buffalo sauce.
Lightly grease a cookie sheet with oil. Stretch and spread dough into the size and shape you wish. This dough is remarkably easy to work with. Pull lightly every so often and then let gravity do the rest of the work. Plop it onto your pan and stretch some more if needed. Coat dough with blue cheese dressing. Only enough to cover. If you don't need 1/2 cup, don't use it. It will all depend greatly on how big you stretch your dough but 1/2 cup worked perfect for me.
Top dressing with chicken and buffalo sauce. Let any remaining sauce from the bowl drizzle onto the pizza.
Sprinkle with cheese and toss around some chopped scallions.
Bake at 450 for 15-18 minutes or until crust is crisp. Slice and serve warm.