Remember the days when you were convinced you didn’t like a certain food…and then by some unknown miracle, you found out that you actually loved that food? Most of us have a food like that. For me, it’s buffalo sauce. When my girlfriends were putting down 10¢ happy hour wings in college, I was studying. Or working. And when Domino’s showed up at the dorm in the wee hours of the night with a butt-load of extra hot wings after a long night at the bars, I usually was no where to be found (Read: already showered and in bed). I couldn’t be bothered with anything having to do with buffalo.
But in my post-post college years, something awakened inside me. Now 10 years after college, my college girlfriends and I still meet up a few times a year and it should be no surprise that we meet for wings. It was a few years ago that something told me that I needed to partake in this wing obsession that my girlfriends still harbored So I gave these much beloved buffalo wings a shot and through the sweaty red face and fingertips full of hot sauce and ranch dressing, I fell in love. I couldn’t believe what I had been missing all those years ago! So I pitched the idea of getting wings one night to Kyle and got a thumbs down. Another non-believer! Boooo!
But there was a way around this. A way to get my way and get some of that winged goodness in my house without Kyle turning it down…I’d put it on a pizza. And let’s just say that he loves this pizza just as much as I do. It’s spicy. It’s sweet. The flavors almost caramelize together and make it impossible to resist going back for seconds. You won’t see a pizza dough recipe below but I’ll tell you that I’ve tried 3 or 4 different dough recipes for this pizza in the past and I wholeheartedly recommend Annie’s favorite recipe (also linked below since I haven’t blogged about it yet). Don’t wait like I did to try out a pizza like this one; I know you’ll love it as much as we do!
Still not ready for buffalo chicken pizza? Here are some other recipes to try out:
- California Grilled Pizza
- Roasted Eggplant and Fontina Pizza
- S’mores Pizza
- Roasted Garlic Ciabatta Bread Pizzas
- White Pizza with Arugula
Buffalo Chicken Pizza
source: Smells Like Home original
1/2 batch of homemade or store-bought fresh pizza dough
2 tsp extra virgin olive oil
12 oz boneless skinless chicken breasts, cut into 1″ pieces
3 tbsp hot sauce (Recommended: Frank’s Hot Sauce)
2 tbsp unsalted butter
1/2 – 3/4 cup ranch dressing
4 oz blue cheese, crumbled (Recommended: St. Agur, available at Whole Foods or your favorite mild English or French blue cheese)
4 oz shredded mozzarella cheese
Cornmeal, for transferring and cooking pizza
Place a pizza stone in a clean oven and heat for 20-25 minutes at 500 degrees F.
Meanwhile, in a medium saute pan, heat oil over medium-high heat. Cook chicken for 3-5 minutes until almost cooked through. It will finish cooking in the oven. Add hot sauce and butter to the pan, heat through, and toss the chicken in the [now] buffalo sauce to coat. Remove from the heat and set aside.
On a well-floured surface, roll out dough to desired thickness, but not larger than the size of your stone. Sprinkle a small handful of cornmeal onto a pizza peel (highly recommended if you love making pizza!), large wooden cutting board, or backside of a large sheet pan. Transfer the dough to the cornmealed surface. Spread ranch dressing out evenly on the dough, leaving a 1″ border around the outside edge of the dough. Top with 3/4 of the blue cheese. Add the chicken and some of the sauce from the pan. Sprinkle on the mozzarella cheese and the remaining blue cheese. You can add some extra sauce from the pan or shake on some hot sauce from the bottle if you want some extra heat.
Carefully remove the stone from the oven and place on top of the stove top. Sprinkle with another small handful of cornmeal and evenly distribute on the stone with a spatula if needed – don’t worry if it smokes a little. Transfer the pizza onto the stone by sliding a spatula around the edges of the dough to loosen it from its surface and then shimmy the pizza off its surface. Bake at 500 degrees F for 10-12 minutes. Remove the stone from the oven, place it on top of the stove top and allow the pizza to sit for a couple of minutes before cutting. Serve hot.