RECIPES
39
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 the mixture become bubbly and foamy, about 5 minutes. Add oil. Add flour one 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 doubled, 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 a sauté pan with oil. Add chicken and cook until
no longer pink. In a small mixing bowl, stir hot sauce and melted butter together. Place 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 cook until the crust is done underneath 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.
Use Dacor’s ABS20 Baking stone with this recipe. Put the stone in the oven during preheat and allow an extra 20 minutes after the
tone. Sprinkle the stone with cornmeal to prevent sticking. Your pizza crust will be crispy and brown on the bottom and your pizza
toppings will be brown and bubbly on the top!
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