Buffalo Chicken Pizza

So my dad suggested I should make an appetizer recipe for the super bowl.  Instantly, I thought of buffalo chicken!  Then I thought, everyone loves wings and all of its accoutrements, so how can I put that all on a pizza?! You can either make my recipe as a pizza to cut into slices or squares, or if you want to make it into appetizer bites, simply cut into small, finger lickin’ pieces!

Wasn’t that far too easy to seem true?!  Believe me, I didn’t edit out any difficult parts… there just aren’t any!!

You’ll need:

2 tbls olive oil

3/4 cup of hot sauce, wing sauce or buffalo sauce (whatever you find, although there was quite a big selection in my Stop and Shop)

2-3 tbls of blue cheese dressing (there is a yogurt blue cheese dressing that will help you save on calories made by bolthouse farms and it’s delicious!)

1 tsp of salt

1 tbls of parsley (or oregano, italian seasonings, garlic)

2 cups of mozzarella cheese

2-3 stalks of celery for decoration

2 boneless skinless chicken breasts

12 oz. pizza dough (if you want to make a round pie, you can find dough in your refrigerated section. Or, if you want to make it a rectangle, you can buy the Pillsbury “Pizza Crust Classic”.)

First, turn your oven on 400°.  Put up a pot of water to boil, enough to cover 2 chicken breasts, and add your salt.

Take out a cutting board and cut off any excess fat you see on the chicken.  It’s faster to cut it off now, rather than to cook the chicken and try to cut it off when you’re ready to shred it.  Gently drop the chicken into your bolding pot.  Put the timer on for 15 minutes.

Take out your round or rectangular pan and grease it with olive oil.  Use a brush to coat every inch.  (If you don’t have a brush, use a paper towel.)  Put the dough on the pan and gently press it with your fingers to make it fit the size of the pan.  If you are making a round pizza, be sure to give it a bit of a crust by using one hand to guide it while the other hand presses down.  (Did that make sense?)  Drizzle olive oil on your dough and again, brush.  Now add your seasoning, whether it be oregano, parsley, etc.  If you want, add crushed garlic!!  It would be a delicious addition.  Cook this dough for 8 minutes.  Everyone’s ovens are different, so when it starts to look a bit cooked and a little brown, take it out.

Once you put that in, your chicken should be close to the 15 minute mark.  Take it out, cut one down the thickest part of the breast and check for any pinkness.  If it’s still slightly pink, put it back in.  I wouldn’t leave it in for more than 20 minutes though, you don’t want to over cook!  Yucky.

Place on a cutting board, use two forks, and pull apart the meat!  This is great thing to do to stay on a healthy track throughout your work week.  I make it in the beginning of the week, then throw it on top of salads,  sandwiches, add to broth to make chicken soup, make chicken salad, use teriyaki or bbq sauces, etc.  Super healthy!… well with exception of the bbq sauce, lol.

Add your chicken to a small mixing bowl.  When both pieces are shredded, add your buffalo sauce!  *Don’t forget to be paying attention to your dough in the oven! It’s okay if it’s done before you are ready with the chicken.  It’s going back in the oven anyway.  So, no stress. 🙂

Spread the chicken all over your crust.  Add your cheese.  (Pepperjack or blue cheese is also a good choice!)  Put back in the oven for 3-5 minutes until the cheese is melted.

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Drizzle the blue cheese dressing (or ranch dressing!) all over the pizza.  Then, cut up the celery into thin pieces and sprinkle all over!

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SO GOOD!!! Doesn’t it look pretty? From here, cut into whatever size pieces you need!

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Seriously, you can’t go wrong with this one!

Warning: don’t eat it all at once. 🙂

Chef Stef

 

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