Buffalo Chicken Pizza is a delicious way of incorporating 2 of New York’s favorite American foods- delicious spicy Buffalo Chicken and crispy Pizza- Combining Cayenne pepper hot sauce and melted butter boneless and skinless chicken breast with garlic and tangy blue cheese on top of a semi-homemade crispy crust.
I’m one of those oddballs that can’t just get one food craving at a time I apparently always want multiple food items at once it seems. I have learned to combine some of them to cut down on some calories. Don’t get this recipe confused with health food, it’s not even close to a healthy food. However, I do get to eat both things that I am craving at once with fewer calories … Being I am utilizing all white meat that has not been deep-fried or drenched in Buffalo Sauce, Ranch dressing and tons of blue cheese with my pizza and cold beer. I can do what I call a “sampling” of my cravings.
Below you will find a simple list of ingredients and an easy method to make your own Buffalo Chicken Pizza for your family and friends. It’s perfect for casual Friday night dinners with friends, guys night, poker night- really any night served with an ice cold beer or soda.
Buffalo Chicken Pizza
- 1 frozen bread dough or pizza shell from bakery
- 2 (6-ounce) boneless, skinless chicken breast
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 4 cloves of garlic, minced
- kosher salt
- fresh cracked pepper
- 1/3 of a cup hot sauce, your brand
- 2 tablespoons of ranch dressing
- 4-6 ounces grated white cheddar cheese, divided x 2
- 2 ounces of crumbled blue cheese, divided x 2
- 2 tablespoons of diced carrots, optional
- 2 tablespoons of chopped scallions, optional
- parsley for garnish, optional
- Place one oiled frozen bread loaf (your brand) in a 9×13 metal baking pan covered lightly with a towel and place in an unheated oven. Let rest 6-8 hours undisturbed.
- Preheat oven to 350 degrees when ready to bake pizza dough
- You can use another method of creating your pizza dough easily without the whole tossing it on your head method, simply press dough to form pan or you can roll it out if you like. I actually use a cast iron skillet when I make my pizzas so I like to press and form it to my pan to create higher edges.
- Lightly oil a Cast Iron Skillet
- Remove bread dough from oven (it will look the size of the 13×9 metal pan) Place in lightly oiled Cast Iron Skillet, press down on bread dough and around till it completely covers the bottom of the Cast Iron Skillet and comes up the sides of the pan. Once done prick several holes so the dough does not shrink up during the baking process.
- Place in a 350-degree oven and lightly cook dough about 10-12 minutes, carefully remove cast iron skillet from oven and rest on heat proof area till ready.
- Raise oven heats to 425 degrees
- Wash and clean your chicken thoroughly before using in the recipe. Dice the 2 (6 ounces) raw chicken breasts, add minced garlic, season with kosher salt and pepper at this time and set to side.
- In a large metal, skillet melt 2 tablespoons of unsalted butter on low heat, add 1 tablespoon of olive oil, raise the heat to medium. Once butter and oil have heated add the seasoned diced chicken. Cook thoroughly till done- about 6-7 minutes or till no longer pink. Remove from heat and place on a heatproof area.
- In a medium glass bowl combine diced chicken along with butter and oil from pan with 1/3 cup of hot sauce and 2 tablespoons of ranch dressing. Combine ingredients to coat chicken thoroughly.
- Place 1/2 of freshly grated white cheddar cheese on pre-cooked pizza dough and 1 ounces of crumbled blue cheese, using a slotted spoon add cooked diced chicken (place as much of the buffalo sauce on pizza as desired at this time) Top with remainder of white cheddar cheese and blue cheese.Bake in preheated oven at 425 degrees about 16-18 minutes or crispy.
You may top and garnish with green scallions, diced carrots and fresh parsley at this time if desired.
Let rest 5-6 minutes before slicing.
Serve with celery and carrots sticks (don’t forget your favorite ranch or blue cheese dressing)
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.