Buffalo Chicken Pizza
I knew immediately when I saw this here at a Taste of Home Cooking that it would be something my husband and I would really enjoy! And I was right! This was delicious! I may even make another one tonight! That’s how good it was. To take the words directly from my husband’s mouth, “This is amazing.” (There may even have been an expletive in there!) It is nice and spicy, but the ranch offers a sweet cool balance. And served with a hearty salad this meal is just heavenly!
I took The Home Cook’s advice and rather than use dough from the local supermarket, I purchased it from a well-known local Italian bakery. What a great idea! I can’t wait to make (and eat!) this again! Thanks Home Cook!
My dough rolling skills, do, however, leave something to be desired. This pizza was neither a circle nor a square, and not by choice. Does anyone have any suggestions on that front? Nonetheless, the shape was irrelevant, as this was scrumptious!
Buffalo Chicken Pizza:
- one ball of fresh pizza dough
- chicken, cooked and cut into small pieces*
- 1/2 cup Frank’s Buffalo Chicken sauce
- 3 fresh scallions, chopped
- 1 1/4 cups ranch dressing
- 2 cups mozzarella cheese, grated
Preheat the oven to 420 degrees. In a pan over low heat toss and coat the chicken pieces (already cooked) with the Frank’s Buffalo chicken sauce. Set aside. I don’t have a pizza stone so I rolled out the dough on parchment paper over a cookie sheet. Spread the ranch dressing over the dough. Top with half of the mozzarella and then half of the scallions. Now scatter the sauce covered chicken pieces over the pizza. Cover with remaining mozzarella cheese. Drizzle additional Frank’s over the pizza if you desire, but don’t drench it. Top with remaining scallions. Cook in preheated oven for 20 minutes, or until dough is crisped to your liking.
*You can use pre-cooked chicken found in the butcher/deli, a rotisserie deli chicken, or cook your own chicken breasts. Any of those types of chicken work fine for this recipe.