Sunday, October 2, 2011

Buffalo Chicken Pizza

I think it's high time I dust off this little blog & start posting again. I finally had a chance to cook dinner tonight, so I pulled out an old favorite. My friend gave me this recipe a few years ago, but I've made a few tweaks to it & really love the results.

Buffalo Chicken Pizza

1 - 10" Pizza Crust (Homemade or Store-Bought)
2 Boneless Skinless Chicken Breasts
2 tablespoons olive oil
Ranch Dressing
Buffalo Sauce
Shredded Mozzarella Cheese

Preheat oven to 425 degrees Fahrenheit. Prepare pizza dough according to recipe or package directions. Place on a large cookie sheet or pizza pan.

Heat olive oil in a large skillet over medium heat. Cut chicken breasts into large cuts & saute in skillet until golden brown & cooked through. Transfer chicken to a bowl & shred (I use two forks). Pour desired amount of buffalo sauce & stir until chicken is covered.

Spread ranch dressing over pizza dough. Then evenly distribute the shredded chicken on the dough. Top with mozzarella cheese. Bake for 10-12 minutes until the cheese is golden & bubbly.

Homemade Pizza Dough
(From Pioneer Woman Cooks )

Makes 2 Crusts

1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.


  1. I do think I'm going to have to try this....

  2. It's so easy to make & so tasty. You have to try it!