I’ve confessed before that I am a total sucker for hot wings.
I’m also hopelessly addicted to homemade pizza.
We had some leftover chicken from this awesome grilled feast and decided to use it to put two favorites together into one delicious Sunday night meal, Buffalo Chicken Pizza!
To make this pizza, we used this dough recipe and the sauce and topping combinations below.
- 1 pat butter
- ¼ cup Frank's Red Hot
- ½ t. garlic powder
- ½ t. cayenne powder
- ~2 cups cooked chicken, cubed
- ⅓ cup red onion, thinly sliced
- ~3 cups mozzarella cheese, shredded
- 2 dough ball
- 1 6 oz. can tomato paste
- 6 oz. water
- 1 t. salt
- ½ t. pepper
- 2 cloves garlic, minced
- 1 t. Ranch dressing seasoning
- Heat the hot sauce, butter, cayenne, and garlic powder in a small sauce pan to combine. Once everything comes together, remove from heat and allow to cool slightly.
- Pour over the chicken, cover, and store in the refrigerator for at least 1 hour. This can also be done a day ahead of time.
- For the sauce: Whisk together the tomato paste, water, garlic, salt, pepper, and ranch seasoning in a bowl.
- To put the pizza together: Roll out the dough keeping the bottom well-floured to prevent sticking, spread sauce over the top out to a ½ inch from the edge, spread the chicken, then onion, and finally the cheese over the top.
- Cook in an oven preheated to 450 degrees for 7-10 minutes.
Some people (such as my husband) enjoy making their pies perfectly round; I’m not interested in such details. But if you are one to trim the edges for a beautifully rounded pizza, you can use the scraps to make bread sticks. We roll ours out, rub it with olive oil, and sprinkle with garlic powder, salt, and freshly grated parmesan. These delicious scraps can then be dipped into any leftover sauce. *A no waste meal!
What is your favorite pizza combination?
My all-time favorite is a thin crispy crust with sliced tomato, Canadian bacon, thin white onion, sliced banana peppers, and a light sprinkling of mozzarella.