Okay, it's not famous.
Oh okay, I've never made it before. But Saturday evening I made it. And if I hadn't compromised on the crust, it would have nearly been perfect.
The recipe is quite simple. I began with a basic template I grabbed from AllRecipes.com and modified it for a 12-inch pizza crust instead of the 16-inch the recipe called for.
Ingredients: 1 chicken breast, baked and then shredded.
2 ounces of melted butter.
2.5 ounces of hot sauce (for this I picked Franks Red Hot because that's the hot sauce that the inventors of the original Buffalo Chicken Wings used)
Half bottle of Blue Cheese salad dressing
8 ounces of Mozzarella cheese
12-inch pizza crust
Directions:
Preheat oven to 425 degrees
Mix shredded chicken, melted butter, and hot sauce in a bowl.
Spread dressing over pizza crust (the secret is to pour in the middle and spread with a spoon in a counter clockwise direction (if you're right handed) but do NOT push down on the spoon. Let the spoon float on the dressing with a minimal amount of pressure and it will distribute more evenly --- this is a skill that takes practice but is easy to master)
Distribute the chicken mixture evenly over the pizza crust.
Distribute the mozzarella evenly over the pizza (the secret is to start on the OUTSIDE as close to the edge as you can and work your way IN towards the center. Many people start in the middle, which makes it difficult to spread to the edges.)
Pop that puppy in the oven for about 10 minutes or more, but keep an eye on it, and cook until it's done to your level "done-ness."
Yep, it's that simple, folks - a ten year old can do it. And let me say it's damn good, especially if you like Franks. Pair it with some good breadsticks, a salad, and a decent beer and you have a complete meal.
Lesson Learned:
This time, I used Roma pizza crust, and even using my trusty pizza stone (which has NEVER failed me) the crust came out soft and weak. Never again. Next time I think I'll use Boboli or make my own.
Until Next Time...
You can watch Laura Vitale make Buffalo Chicken Pizza via a slightly different route to achieve the same results (and her crust is much better than mine - this time <wink>).
Buffaloly Yours,
Michael
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