This is really funny because I made this myself last night but had not seen this recipe until today. I used a fresh whole wheat pizza dough I purchased. If you want it crispy bake it for about 5-8 minutes, until partially done. Then add the toppings. I pan sauteed chicken tenders, then topped then with Steve's and Ed's Extra Hot Buffalo sauce (no fat) and cooked a bit more very briefly. Then I topped the crust with a gruyere parmesan blended cheese I bought from Trader Joe's and grated myself. Topped it with cut up pieces of the chicken, drizzled the whole pizza with more sauce, and sprinkled some blue cheese fairly sparingly over the top. Forgot to put on my freshly chopped garlic, darn. Next time! Baked it until nicely browned. Served with a light salad of baby spinach and kale, pear, and dried cranberries, tossed with an orange and sesame dressing, with a squeeze of fresh lemon. Nice, simple dinner. If I did not have Steve's and Ed's, I would have used Frank's.
Buffalo Chicken Pizza
Photo: Lee Harrelson; Styling: Jan Gautro
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- Vegetable cooking spray
- 1/2 cup Buffalo-style hot sauce
- 1 (16-oz.) package prebaked Italian pizza crust
- 2 cups chopped deli-roasted whole chicken
- 1 cup (4 oz.) shredded provolone cheese
- 1/4 cup crumbled blue cheese
- 1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).
- 2. Spread hot sauce over crust, and layer with next 3 ingredients.
- 3. Place crust directly on cooking grate. Grill, covered with grill lid, at 350° (medium heat) 4 minutes. Rotate pizza one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Serve immediately.
- Note: For testing purposes only, we used Boboli prebaked pizza crust.
- Oven-Baked Buffalo Chicken Pizza: Assemble pizza as directed, and bake according to package directions for pizza crust.
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