Buffalo Chicken Pizza

 

 

 

 

 

 

 

Steelhead Brewery in Burlingame, California. My first and favorite experience with barbecue chicken pizza. Their’s is made with a thin, crispy crust, slightly smokey barbecue sauce, & topped with corn, chicken, & cheese. Although I lack a brick pizza oven, it hasn’t stopped me from trying to find a great barbecue chicken pizza recipe. I cheat a little by using Pillsbury Pizza Dough, but it makes this recipe quick & easy. 

Buffalo Chicken Pizza

Adapted from Rachael Ray 2, 4, 6, 8

Ingredients:

2 chicken breast cutlets

1-2 Tbsp. olive oil 

2 tsp. McCormick’s grill seasoning (I used Montreal Chicken Seasoning)

1 tube of Pillsbury Pizza Dough

1-2 Tbsp. Cornmeal

2 Tbsp. butter

1 Tbsp. Worcestershire sauce

1/3 cup tomato sauce

1/3 cup hot wing sauce (I use the Hooter’s brand

1/4 cup barbecue sauce

1 cup shredded cheese (I recommend sharp cheddar or monterey jack)

1/2 cup crumbled cheese (blue cheese or gorgonzola)

Directions:

Preheat oven to 425. Preheat grill pan on high.

Spread pizza dough on a greased (or foil-lined) cookie sheet. Sprinkle dough with cornmeal. Bake at 425 for 8 minutes.

While pizza dough is baking, prepare & cook chicken. Place chicken on a plate, drizzle with olive oil, & season with grill seasoning. When the grill pan is heated, cook chicken until cooked through (about 3-4 minutes per side).

In a medium-sized skillet over medium heat, melt the butter. Stir in Worcestershire sauce, tomato sauce, & barbecue sauce. When chicken is cooked, remove from heat & slice into small pieces. Add chicken to the sauce & coat it well. 

When the pizza dough has cooked for 8 minutes, remove it from the oven & top with chicken and sauce mixture. Sprinkle with both cheeses. Put pizza back in oven and bake another 10-12 minutes.