Recipes
35
Buffalo Chicken Pizza
DOUGH:
1
1
⁄4
cups warm water
1 Tbsp. active dry yeast
1
⁄4 tsp. sugar
1 Tbsp. olive oil
3 cups all-purpose flour
1 tsp. salt
TOPPINGS:
2 boneless, skinless chicken breasts
1 Tbsp. oil
1
⁄2 cup hot sauce
2 Tbsp. butter, melted
1
⁄2 red onion, chopped
2 stalks celery, chopped
1 cup shredded jack cheese
1
⁄2 cup prepared pizza sauce
2 Tbsp. cilantro, chopped
1 jar blue cheese dressing
FOR DOUGH:
Place water, yeast and sugar in a bowl. Let sit until the mixture become bubbly and foamy, about 5 minutes. Add oil. Add flour 1 cup
at a time. Add salt. Knead dough for 10 minutes to form a smooth ball. Place dough in a well-greased bowl, cover with plastic wrap
and let rise until dough doubles, about 1 to 1-
1
⁄2 hours. Remove dough and shape into two 8" circles.
TOPPING AND BAKING:
Preheat oven to 400˚F on Convection Bake. Cut chicken into bite-sized pieces. Heat oil in a sauté pan. Add chicken and cook until
no longer pink. In a small mixing bowl, stir hot sauce and melted butter together. Combine chicken pieces into hot sauce mixture.
Divide the pizza sauce between the two pizzas. Sprinkle the chicken, red onion, celery, and shredded jack cheese in that order onto
each pizza. Place on a pizza stone or pizza pan in the oven on rack position 1 and bake until the crust is done on bottom and the
cheese is melted, about 20-25 minutes. Top with cilantro. Cut into 6 slices. Serve with blue cheese dressing on the side.
Makes two 8" pizzas.
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