Buffalo Chicken Pizza

Well well well… it has been quite a while, hasn’t it?  Even the more reason to just jump into things – because I’m sure after waiting all this time you’re pretty hungry!

Buffalo chicken in ANY form is my favorite thing to eat.  I think I go through a bottle of Frank’s Red Hot in about a week.  I literally DO put that $%*& on everything.  Here’s an example of one of my more successful uses of that wonderful sauce…

DSCN0274

Buffalo Chicken Pizza!
serves 4

Ingredients:

chicken breasts, boneless and skinless (you could use just one if you don’t need a ton of chicken on your pizza)
3 T of butter
1 tsp. garlic powder
some Frank’s Red Hot
1 handfull mozerella and 1 handfull mexican mixed shredded cheese
1 storebought pizza dough crust (save that recipe for another day)
a pizza stone (you can use an oiled pizza baking sheet but I can’t attest to how it will come out)

Preparation:

Preheat the oven to 425˚F with the pizza stone in it – you don’t want to put the stone straight in a hot oven or it might crack.  Cut the chicken breasts into bite sized pieces.  While you’re cutting, heat up a skillet on medium/high with the 3T butter until the butter melts down and starts to turn a little brown.

shameless butter forn

shameless butter forn

Throw the chicken into the pan and toss until coated in butter – you want all that butter to turn the frank’s hot sauce into buffalo sauce!  Sprinkle on the garlic powder and cook until mostly cooked through, about 8 minutes.

boyfriend action shot

boyfriend action shot

Pour in as much Frank’s as you want – this is just to get that buffalo flavor really infused into the chicken.  Let it coat the chicken and slowly cook down.  While doing that, take your pizza stone out of the oven and place the premade pizza crust on it.  Pour about 1/2 C. of Frank’s on the dough – you don’t want it to be swimming.  Spread it around but don’t let it reach the edges.

my mouth is watering...

my mouth is watering…

Pile on half of the two types of cheeses, then place your chicken on top.  Top with the rest of the cheese – this helps anchor the chicken to the pizza so it doesn’t roll right off when you try to take a bite.

spicetacular!

spicetacular!

Place in the oven on the middle rack and bake for about 12 minutes, checking (without opening the oven!) for doneness and crispiness.  Remove when done – and you can cut it right on that pizza stone!

bake! bake! bake! señora

bake! bake! bake! señora

Enjoy your delicious spicy pizza!

Wine:

Gonna have to differ from the norm on this one, but I’m sure you’ll understand.  Pizza and wine?  Not my favorite combination.  Pizza – especially buffalo pizza – and beer?  Now that’s a winner!  Go ahead and pour yourself a chilled glass of my favorite beer – its sweet notes are sure to cut through that spice.

Blue Moon Belgian White

Holy crap, that looks good.

Spicy eating,
Echo

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