Buffalo Chicken Pizza
Delicious Buffalo chicken pizza that isnt too spicy. I always go to my local pizza shop and buy a ball of dough off of them, but you can make your own pizza dough if you please!
Delicious Buffalo chicken pizza that isnt too spicy. I always go to my local pizza shop and buy a ball of dough off of them, but you can make your own pizza dough if you please!
- 1 clove garlic minced
- 1/2 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 3 tablespoon olive oil
- 1/4 cup red onion diced
- 3 tablespoon butter
- 1 ball pizza dough
- 1 whole chicken breast
- 1 cup mozzarella
- 1/4 cup crumbled blue cheese
- 3 tablespoon blue cheese dressing
- 1 8 oz bottle frank's red hot sauce
- 1/4 cup green onion sliced
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon course salt
- Carbohydrate 2.45651089072119 g
- Cholesterol 48.4104843952434 mg
- Fat 16.2216816288212 g
- Fiber 0.328947594904079 g
- Protein 12.6699444410874 g
- Saturated Fat 7.61434306617359 g
- Serving Size 1 1 Serving (77g)
- Sodium 623.40525016288 mg
- Sugar 2.12756329581711 g
- Trans Fat 0.927410310442792 g
- Calories 206 calories
Step-by-step
- Preheat oven to 450 degrees Fahrenheit. Place an 18" pizza stone in the oven to preheat.
- Cube chicken breast and season with salt, 1/2 teaspoon pepper, and garlic powder. Cook in a pan and while cooking, add enough Frank's hot sauce to flavor all of the chicken. Cook until juices run clear, about 7 minutes and set aside.
- In another small pan, add olive oil and heat over medium-high heat. Add minced garlic to infuse the flavor into the oil. Cook lightly but do not brown the garlic.
- In a small sauce pan, melt the butter and then add the entire bottle of Franks hot sauce, stirring to combine. Simmer lightly and keep warm.
- Spread pizza dough over the heated pizza stone (spread thin layer of oil to prevent sticking) and brush the garlic infused oil over the entire pizza, making sure to evenly distribute the minced garlic across the dough. Spread the blue cheese dressing evenly over the dough, leaving an inch on the outside for the crust. Lay a very thin layer of the mozzarella over dressing. Next, spread the diced red and green onion evenly over the cheese. Season with ground pepper. Add another thin layer of mozzarella over the area. Next evenly distribute the cooked diced chicken over the cheese and then cover with another thin layer of cheese. Drizzle the buffalo sauce (Franks hot sauce and butter) over the pizza evenly but sparingly.
- Put the pizza in the preheated oven for 15 minutes. Turn the pizza 180 degrees and cook for another 10 minutes. Spread crumbled blue cheese over the pizza, and put back in the oven for another 5 minutes.
- Take the pizza out of the oven, allow to rest for 5-7 minutes, and then slice into 8 slices. Lastly, sprinkle Italian seasoning over the entire pizza.
Standard delivery chicken wings rely on deep frying, but mounting a poultry breast onto a yeasted flatbread produces a much more substantial meal for a fraction of the cost per serving. Purchasing a plain dough ball from a neighborhood pizzeria eliminates the fermentation equipment requirement while keeping total expenses minimal. When scaling down grocery overhead, store-bought red onions and bulk mozzarella outperform specialty artisanal ingredients without sacrificing meltability or sharp pungency. Utilizing every component efficiently means reserving the remaining hot sauce for future frying pans rather than letting it sit idle in the pantry.
Adapting this flatbread for distinct dietary needs requires swapping only a few foundational elements without altering the core baking mechanics. Replacing standard mozzarella with a sharp, aged plant-based cheese maintains the necessary fat barrier, though vegan alternatives generally require lower baking thresholds to prevent scorching. Gluten-free crusts demand a parchment paper lining rather than direct contact with a preheated 450-degree stone to prevent sticking and crumbling during transfer. Substituting the poultry with roasted chickpeas or crumbled cauliflower florets offers a budget-friendly vegetarian variation that still holds up under heavy hot sauce coverage.
Common mistakes usually stem from excessive moisture, which compromises the integrity of the crust and leaves the center soggy. Applying too much undiluted vinegar-heavy hot sauce directly to the dough without a protective fat layer will dissolve the gluten network completely. Spreading the blue cheese dressing and mozzarella in thin, staggered layers acts as an essential moisture barrier between the wet sauce and the porous bread. Cooking the cubed meat only until the internal juices run clear, typically around seven minutes in a hot skillet, keeps the protein from drying out before the second bake.
Preheating an 18-inch pizza stone inside the oven for a full hour ensures the bottom crust achieves a blistered, rigid structure capable of supporting heavy toppings. Rotating the pie 180 degrees halfway through the initial fifteen-minute bake compensates for uneven oven hotspots and promotes uniform browning. Allowing the finished pie to rest undisturbed on a wire rack for at least five to seven minutes permits the melted fats to settle, preventing the cheese from sliding off the first cut.
