Buffalo chicken pizza
1-2
Portions
45 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
Buffalo sauce
- (⅔ cup) Frank’s RedHot sauce
- 125 ml (½ cup) de beurre froid
- 2.5 ml (½ c. tsp) Worcestershire sauce
- 2.5 ml (½ c. tsp) garlic powder
Pizza
- 500 g commercial or homemade pizza dough
- 4 Exceldor boneless chicken thighs, cooked and shredded
- 1 fresh mozzarella ball, shredded
- 1 small red onion, minced
- 2 green onions, chopped
- 60 ml (¼ cup) blue cheese, crumbled
- 125 ml (1/2 cup) grated Parmesan cheese
- Salt and freshly ground pepper to taste
Directions
Click the steps to erase them.
Buffalo sauce
- Melt the butter in a small saucepan over low heat. Add all the ingredients for the sauce and mix well until smooth. Remove and set aside.
Chicken cooking
- Lightly oil and season the chicken on all sides with salt and pepper.
- Then place the chicken on a baking tray lined with parchment paper.
- Bake at 425 °F for about 15 minutes.
- Shred the chicken once cooled.
Dough
- Remove the dough from the fridge and leave to rest at room temperature for 15 minutes.
- Knead the dough again for 3 minutes. Divide into four equal parts and shape into balls.
- Place the dough balls on a generously floured work surface, cover with plastic wrap or a damp cloth and leave to rise at room temperature for about 45 minutes.
- Place each ball of dough on a generously floured work surface and, using your fingers, stretch it first in all directions, then into a round or square shape, as you wish. Transfer the dough to an oiled baking tray.
Assembling the pizzas
- Preheat oven to 500 °F.
- Spread Buffalo sauce on the surface of the pizzas. Add the mozzarella cheese, chicken, and red onion.
- Bake for 12 to 15 minutes, or until the crust is golden brown.
- Garnish with chunks of blue cheese, green onions, and a little more sauce, if desired.