buffalo chicken pizza

the mister & i, both being children of parents who hailed from the cold, snowy arctic, not so far from buffalo, have had good buffalo wings a time or thirty.

& believe me when i tell you: the secret’s in the sauce.

well, that & the fact they’re cooked to a crispy perfection.  but what falls flat on so many buffalo chicken pizzas is the sauce. & while tabasco, texas pete & cholula all have their place, they do not belong in anything with the name “buffalo”, because to achieve the perfect flavor, you need the trinity of spice, tang & flavor, & to achieve that combination, you’re going to have to get some frank’s.

mix it up with a bit of tomato sauce & you’ve got the base for one killer buffalo chicken pizza.

serves 4

3/4 lb boneless, skinless chicken breast, cut into strips, then bite sized pieces
salt & freshly ground pepper
extra virgin olive oil, for drizzling
1 pizza dough
cornmeal, for sliding pizza on to stone
2 tablespoons butter
1 tablespoon worcestershire sauce
3 tablespoons (alright, i probably used a leetle more) frank’s red hot sauce
1/2 cup plain tomato sauce
1-1 1/2 cups mozzarella cheese, shredded
3/4 cup blue cheese
3 green onions, thinly sliced

1.  preheat oven, with pizza stone, to 425°.  season the chicken with salt & freshly ground pepper, then drizzle with olive oil to coat.  cook in a medium skillet, over medium high heat, until cooked through.  remove pan from heat.

2.  stretch pizza dough to desired thickness.  place on a pizza peel, that has been sprinkled with cornmeal.  (if you don’t have a pizza stone, you can put your dough on a pizza pan or baking sheet.)

3.  in a small saucepan, melt butter.  add the worcestershire sauce, hot sauce, & tomato sauce & stir to combine.  add this to the skillet with the chicken & toss to thoroughly coat.

4.  spread the chicken & sauce on top of the dough, top with mozzarella, blue cheese & green onions.  sprinkle the preheated pizza stone with cornmeal & slide the pizza on there.  bake for 18-20 minutes, or until hot & bubbly.  let rest for at least 5 minutes.  slice, serve & wash down with cold beer.

adapted from 30 minute meals

disclaimer:  frank’s red hot did not pay us for this glowing recommendation.  in fact, they have no idea who we are.  we just like the stuff & may or may not have at least 5 bottles stockpiled in the pantry at all times.

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