Buffalo Chicken Recipe
buffalo sauce, chicken, mozzarella, blue cheese, scallions
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Ingredients
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Dough & Base
Buffalo Chicken Topping
Cheeses & Finish
Method
Dough & Base
preheat and prepare dough
Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside if available. Lightly oil a baking sheet or pizza peel with 1 tbs olive oil. Stretch or roll the prepared pizza dough to a 12-inch round (or desired size) on a floured surface, then transfer to the oiled peel or sheet. Brush the top edge lightly with a little olive oil to help browning.
Buffalo Chicken Topping
cook and shred chicken
Season the chicken breasts with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Place in a medium skillet over medium heat with 1 tbs olive oil (or cook in 1/2 cup water for a poached method). Cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then shred with two forks or chop into bite-sized pieces (about 1–1.5 cups shredded).
make buffalo sauce and toss chicken
In the same skillet over low heat, melt 2 tbs unsalted butter. Add 1/2 cup hot sauce and stir until combined and slightly warm (about 1 minute). Remove from heat and toss the shredded chicken in the warm buffalo sauce until evenly coated. Reserve any extra sauce to brush on the cooked pizza if desired.
Cheeses & Finish
assemble pizza
Scatter 1.5 cups shredded mozzarella evenly over the stretched dough, leaving a 1/2-inch border for the crust. Distribute the buffalo-coated shredded chicken evenly on top of the mozzarella. Sprinkle 1/2 cup crumbled blue cheese over the pizza, using more or less to taste.
bake
Slide the pizza onto the preheated stone or put the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbling and slightly browned.
finish and serve
Remove the pizza from the oven and let rest 2 minutes. Thinly slice 2 scallions and scatter over the hot pizza. If desired, drizzle 2 tbs ranch or blue cheese dressing in a zigzag pattern or serve on the side. Slice into 6–8 pieces and serve immediately. Optionally brush the crust with any reserved buffalo sauce for extra heat and gloss.