It’s snowing again in Fredonia. So much so that all classes and activities after noon today were cancelled, leaving me with a lot of time on my hands that I wasn’t expecting.
And how conveniently! Last night I came across a Wingless Buffalo Chicken Pizza pin from Food Network, courtesy of Rachel Ray, that looked sooo appetizing. So I figure what better way to spend my time than trying out a new Pinterest recipe!
The second I saw the pin I was reminded of my friend Maggie; her favorite food is basically anything with or related to buffalo chicken. So in the midst of this obnoxious blizzard we got together and made pizza for lunch.
Wingless Buffalo Chicken Pizza
¾ pound chicken breast cutlets
1 pizza dough, store-bought or from your favorite pizzeria
Extra-virgin olive oil, for drizzling
2 tbsp. butter
1 tbsp. Worcestershire sauce
2 to 3 tbsp. hot sauce, medium to spicy heat
½ cup tomato sauce
1 cup shredded Monterey Jack cheese, or a few generous handfuls
½ cup blue cheese crumbles
3 scallions, thinly sliced
- Preheat oven to 425 degrees F. Preheat grill pan to high.
- Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
- Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
- In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
- Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.
The pizza was perfect! I thought the combination of the hot sauce and tomato sauce was brilliant. It made every bite so flavorful while not being overbearingly spicy! And I like that. However, 18 minutes is way to long to cook a pizza in the oven, in my opinion. I cooked the pizza for 12 minutes and it was perfect.
As with a lot of the other recipes I’ve tried so far, there were a few minor details I changed and made my own:
- Instead of grilling the chicken (our grill is currently out of commission and buried under half a foot of snow), I just boiled the chicken and seasoned it with a pinch of salt and a little parsley.
- I also didn’t add any scallions, as I didn’t have any on hand at the time, but topped the pizza with parsley flakes instead.
I will most definitely be making this again!!!