Buffalo Chicken Pizza

 

Living in New York, it is always so tempting to order take-out from a local pizza joint. The pizza here is so good and there is always an endless supply of different pizza’s to try. If I lived anywhere else, our family would probably have a “homemade pizza night” each week. That being said, I always forget how good the homemade version can be and honestly it is super easy to make. Buffalo chicken pizza happens to be one of our favorites so I was happy to find a recipe to make at home. I was already planning on making a chicken bacon ranch pizza for dinner last week, so I decided to also try this recipe. Eating both side-by-side, I must say I think I have a new favorite! The amount of hot sauce was perfect for my taste buds, but if you like things really spicy, you can always add more. Bleu cheese can also be added for even more flavor.

Buffalo Chicken Pizza

1/2 batch of pizza dough

1 medium sized boneless, skinless chicken breast

3 tablespoons hot sauce (such as Frank’s)

2 tablespoons unsalted butter

1/2 cup ranch dressing

6 to 8 oz shredded mozzarella cheese

1 tablespoon fresh parsley, for garnish if desired

Place pizza stone in a clean oven and heat for 20 to 25 minutes at 500 degrees.

Meanwhile, cook chicken in a grill pan or in a sauté pan over medium-high heat for 5 to 7 minutes or until cooked through. (If the chicken hasn’t fully cooked, it will finish cooking in the oven.) Add hot sauce and butter to sauté pan, heat through, and toss in the sliced/chopped chicken to coat. Remove from the heat and set aside.

On a well floured surface, roll out dough to desired thickness. Place dough on pizza stone. Spread ranch dressing out evenly on the dough, leaving a one inch border around the outside edge of dough. Add chicken and any leftover sauce from the pan. Sprinkle on the mozzarella cheese.

Bake at 500 degrees for ten to twelve minutes. Remove the stone from the oven and sprinkle with parsley, if desired. Allow pizza to sit for a couple of minutes before cutting. Serve hot.

Source adapted from: Smells Like Home