Buffalo Chicken Pizza Recipe
Many years ago I visited my friends in Pittsburgh for a long weekend. It was in the fall, and so, the guys had to watch football (well, the guys and some of the gals also). DeLeah brought this outstanding buffalo chicken dip that I could not get enough of. I remember the dip clear as day, I don't have any idea who was playing ball that day (a college in the Midwest, maybe?). I have been making it every holiday since. This pizza reminded me of that dip.
Ingredients
6 fresh or frozen chicken tenders (the Rookie used frozen)1 pizza dough, store bought or from your favorite pizzeria ( or have the Foodie made a batch for you)
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
Some hot sauce (I didn't measure, it depends on your perchance for spice. Frank's Wing Hot Sauce is my go-to sauce when making DeLeah's buffalo chicken dip. However the store did not have it, we are trying a different brand tonight.)
1 can of diced fire roasted tomatoes (You could roast them yourself. I didn't.)
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Ready? Let's get cooking!
Directions
Preparing the chicken:
Place chicken tenders in a large ziploc bag, and hot sauce, and smoosh chicken and hot sauce until the chicken is coated in hot sauce. (My 4 year old loved this step.)
Place in fridge to marinate for 3-4 hours.
Note: If you are using frozen tenders, toss them into the bag while frozen. While the marinate in the fridge they will defrost. Once defrosted, you will be ready to cook them.
Once marinating is complete, remove the chicken from the bag and toss the icky sauce and chicken juice (keep the chicken). Grill the chicken tenders until cooked. Remove the chicken from grill and thinly slice it.
Preparing the sauce:
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Add chicken to sauce and coat.
Topping the pizza: Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions.
Cook: Bake 18 minutes or until crisp. (The out of comfort zone element of this month's supper club was cooking the pizza on the BBQ - more on that on the behind-the-scenes-post)
Eat: Enjoy!
The kids LOVED making their own mini pizzas tonight.
Place chicken tenders in a large ziploc bag, and hot sauce, and smoosh chicken and hot sauce until the chicken is coated in hot sauce. (My 4 year old loved this step.)
Place in fridge to marinate for 3-4 hours.
Note: If you are using frozen tenders, toss them into the bag while frozen. While the marinate in the fridge they will defrost. Once defrosted, you will be ready to cook them.
Once marinating is complete, remove the chicken from the bag and toss the icky sauce and chicken juice (keep the chicken). Grill the chicken tenders until cooked. Remove the chicken from grill and thinly slice it.
Preparing the sauce:
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Add chicken to sauce and coat.
Topping the pizza: Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions.
Cook: Bake 18 minutes or until crisp. (The out of comfort zone element of this month's supper club was cooking the pizza on the BBQ - more on that on the behind-the-scenes-post)
Eat: Enjoy!
The kids LOVED making their own mini pizzas tonight.
One good recipe deserves another! :) Thanks for sharing this- it sounds delicious.
ReplyDeleteHope you can make it this way sometime- you now have two stops that are less that 1.5 hours away from each other where you can satisfy your Southern Comfort food cravings (me in GA and Chris in SC).
Hugs,
DeLeah