Buffalo Chicken Pizza
~ Mary ~
Some of you may know JP as our resident pizza maker, but ever since he introduced us to the Garlic Glazed Chicken Pizza, I’ve been a true convert to the extraordinary blissfulness of pizza making nearly every Sunday evening. I even make my own crust instead of using frozen bread dough. Which, by the way, is an excellent substitute. And did I mention the pizza stone Patty gave me as a gift in the 90’s has been taken from it’s old permanent post as a chair seat where the wicker caning once was? I’ve arrived!
I’m not quite sure what to do about the chair, though.
Every now and again I get the biggest hankering for Frank’s Red Hot sauce. Usually I’d make some crispy, smothered chicken tenders or the gorgeous Buffalo Blue Burger, but this time my hankerin’ was on my beloved Sunday pizza night. After some himmin’ and hawin’ I came up with this delicious concoction.
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Buffalo Chicken Pizza
enough for one 14″ pizza
Par-baked Perfect Pizza Crust or one of your choice.
Red Hot Sauce
In heavy saucepan over medium low heat combine:
1/2 Cup Frank’s Red Hot Sauce
1/4 Cup Butter
1/4 Cup Honey
2 tsp Corn Starch
Simmer until thickened
This part is completely optional. I think the sauce is thick enough to stick on a non-coated chicken breast, but I didn’t want to leave anything to chance.
10-12 Ounces Chicken Breast 1″ diced
Toss in a little Flour seasoned with Kosher Salt & Pepper then in
1 Egg whipped
then back in the seasoned flour mixture
Cook in a non-stick skillet, on both sides, until slightly browned and just cooked through.
Once cooled use half of your Red hot Sauce to coat the chicken pieces.
To Assemble the Pizza
Take the cooled par-baked crust and top with
The other half of your Red Hot Sauce
1-1 1/2 Cups Mozzarella shredded
Coated Chicken Pieces
4 ounces Danish Blue Cheese crumbled
Bake in an oven that’s been pre-heated to 425°- 450° for at least a half hour. Bake on a pizza stone (that should go in the oven when it’s pre-heating too) for about 20-25 minutes until cheese is very bubbly and slightly brown around the edges.
Remove from oven and top with:
1-2 Stalks Celery sliced
1/4 Cup Green Onions sliced