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Monday, April 5, 2010

Buffalo Chicken Pizza

Ever since I tried the Buffalo chicken pizza at a fabulous little pizza joint in Northeast Vermont, I was hooked. There is just something about the combination of chicken, Frank's Red Hot, and blue cheese. We have tried the Buffalo chicken pizzas at several local places but none hold a candle to Parker Pie in Vermont. I decided that the next step should be making my own.
The toppings on this pizza were delicious but I wasn't too happy with the crust I made. It's the first time I didn't like one of PW's recipes. The crust didn't come out quite right and it was almost impossible to stretch out. Plus, it tasted almost more like a pastry dough than a pizza dough. I am definitely going to have to try out other pizza crust recipes before I find a good one. However, you can make this pizza with premade crusts (the Pillsbury one in the can works well). This recipe is from Barefoot Foodie, one of the most hilarious blogs I have ever read (not for the faint of heart).
 
Ingredients:
3 skinless, boneless chicken breast halves, shredded
2 tablespoons butter, melted
1 (2 ounce) bottle Frank's Red Hot
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese (or your favorite blend of cheese)
Instructions:
Preheat oven to 425 degrees.
Cook and shred chicken (you can saute or boil the chicken, allow to cool, then shred with a fork).

Prepare crust per instructions, roll out on a foil lined cookie sheet. (Spritz the foil lightly with Pam so it doesn’t stick).

In a medium bowl combine the shredded chicken, melted butter and hot sauce. Mix well. Spread the whole bottle of salad dressing over crust, then top with the chicken mixture and sprinkle with shredded cheese. Add additional dashes of hot sauce on the top, if you wish.

Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.



 

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3 Comments:

Blogger Jessica said...

This sounds delish! Our Best Bites has a great pizza dough recipe that you may want to try.

April 5, 2010 at 6:29 PM  
Blogger Christina said...

Oooh thank you, I'll check that one out!

April 5, 2010 at 7:52 PM  
Blogger Adriana said...

this looks so good!!! Im the worst cook so ill be forwarding this to my husband. haha
(stopping by from SITS)

April 7, 2010 at 9:13 PM  

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C + C Marriage Factory: Buffalo Chicken Pizza

Buffalo Chicken Pizza

Ever since I tried the Buffalo chicken pizza at a fabulous little pizza joint in Northeast Vermont, I was hooked. There is just something about the combination of chicken, Frank's Red Hot, and blue cheese. We have tried the Buffalo chicken pizzas at several local places but none hold a candle to Parker Pie in Vermont. I decided that the next step should be making my own.
The toppings on this pizza were delicious but I wasn't too happy with the crust I made. It's the first time I didn't like one of PW's recipes. The crust didn't come out quite right and it was almost impossible to stretch out. Plus, it tasted almost more like a pastry dough than a pizza dough. I am definitely going to have to try out other pizza crust recipes before I find a good one. However, you can make this pizza with premade crusts (the Pillsbury one in the can works well). This recipe is from Barefoot Foodie, one of the most hilarious blogs I have ever read (not for the faint of heart).
 
Ingredients:
3 skinless, boneless chicken breast halves, shredded
2 tablespoons butter, melted
1 (2 ounce) bottle Frank's Red Hot
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese (or your favorite blend of cheese)
Instructions:
Preheat oven to 425 degrees.
Cook and shred chicken (you can saute or boil the chicken, allow to cool, then shred with a fork).

Prepare crust per instructions, roll out on a foil lined cookie sheet. (Spritz the foil lightly with Pam so it doesn’t stick).

In a medium bowl combine the shredded chicken, melted butter and hot sauce. Mix well. Spread the whole bottle of salad dressing over crust, then top with the chicken mixture and sprinkle with shredded cheese. Add additional dashes of hot sauce on the top, if you wish.

Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.



 

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