Gee I don’t know what happened to the month of September, but here it is… October already. And you know what that means–Fall Break! One week from today, Audra will be home for a week. YAY!
That means that the menu requests are starting to roll in. First on the list is Buffalo Chicken Pizza. A rather new addition to the family favorites. Who knew it was SO good? The first time we (I say we rather loosely here to incorporate all who eat from Nonna’s Kitchen) made it at home Holly and Mike were visiting. Mike and Megan made it outside on the grill. It was love at first bite! Love? Well… more like a new addiction began. And when it got too cold to grill outside, we found it is just as good made in the oven on a pizza stone.
We originally started with a recipe from Rachel Ray and adapted to our tastes. Coming next week!
Buffalo Chicken Pizza
- 8-12 oz shredded chicken breast
- 1 pizza dough, from our favorite pizzeria
- Cornmeal for pizza paddle
- 2 tablespoons butter
- 1 tablespoons Worcestershire sauce, eyeball it
- 5 to 6 tablespoons Texas Pete hot sauce
- ½ cup tomato sauce
- 1 cup shredded Monterey Jack cheese
- ½ cup blue cheese crumbles, gorgonzola
- Extra-virgin olive oil, for drizzling (optional) and on crust edges
Place pizza stone in oven and preheat oven to 450 degrees F. Shred chicken (from rotisserie or left over)
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce. Add chicken, simmer a few minutes, and let sit to marry flavors. Adjust seasoning, add more Texas Pete to taste.
Stretch dough to form pizza. Sprinkle cornmeal on paddle and place stretched dough on paddle.
Cover the pizza dough with the saucy Buffalo chicken and cheeses. Slide dough onto hot baking stone. Brush edges of dough with EVOO. Bake 10-12 minutes until crust is brown and crispy and cheese is melted.