It’s been a busy and stressful week. I’ve been trying to go through the motions to change over to my married name, which has been such a pain. I’m also elbow deep in wedding thank you cards and basically getting life in order in preparation for my husband’s next deployment. Long story short, I was feeling a little low on energy and creativity in the kitchen. So instead of coming up with a brand new recipe, I decided to perfect one of my favorites.
I LOVE buffalo chicken. (You may recall during Super Bowl season I posted what my friend loving refers to as my “three part buffalo saga”.) I also LOVE pizza. Who doesn’t? The only way these two things get any better is to put them together. Yup, it’s time for buffalo chicken pizza.
- 1 boneless, skinless chicken breast
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup plus 1 Tbsp buffalo sauce
- 14oz pizza dough (homemade or store bought)
- 2 Tbsp extra virgin olive oil
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella
- 1/8 cup caramelized onions*
- 1 medium celery stalk, diced
- 1 medium carrot, diced
- 1/3 cup blue cheese crumbles
- Parmesan cheese to garnish
- Season chicken with garlic, paprika, salt and pepper. Place in a small pot or skillet and pour in 1/4 cup buffalo sauce, turning the chicken to coat. Cook over medium low heat, turning occasionally, for about 10-15 minutes or until the chicken is easily shredded with a fork. Set shredded chicken aside.
- Preheat oven to 400 degrees. Roll out the pizza dough on to a greased round baking pan. Drizzle with extra virgin olive oil, all the way to the edge.
- Spread marinara sauce onto the dough, leaving a half inch around the edge for the crust. Sprinkle on the mozzarella and top with the shredded chicken. Next, evenly distribute the onions, celery and carrots, and finish with the blue cheese crumbles. If you’d like, use the remaining Tbsp of buffalo sauce to drizzle and sprinkle some Parmesan cheese over everything.
- Cook for 15 minutes, until the crust is golden brown and the cheese is melted.
*To carmelize an onion, combine 1 Tbsp of butter with 1 Tbsp olive oil over low heat in a sauce pan. Add a sliced onion (white or red) and cook for 30-40 minutes, stirring often and scraping the pan, until they start to brown. Add a pinch of salt and deglaze the pan with 1 Tbsp of wine, vinegar or water, and simmer for 2-3 minutes. Drain any excess liquid. You can use these immediately or save them in a jar for a couple days in the fridge. I used a a white onion and balsamic vinegar to add sweetness to the pizza.
I have made this a lot, in a lot of different ways, but yesterday I think I really nailed it. As I was “building” this version, I thought I may have gone overboard. There is a lot of toppings. Surprisingly, the dough really held up, making it much easier to eat that it make look.
Since I made the shredded buffalo chicken and onions, I took a short cut and used the pizza dough that comes in the tube. No shame. This is a recipe you can do a lot of prep work for the day before or morning of, so when dinner time rolls around, you just have to assemble and cook.
I was also unsure of the carrots and celery. They aren’t exactly typical pizza toppings. “Hey, delivery please. I’ll have a large pie with pepperoni, mushrooms and… celery?” But when you have wings, what do you want on the side?
I set out to make this taste as much like eating buffalo chicken wings as possible, but on a pizza. And it worked. Spicy chicken, sweet onions and tomato sauce, melty mozzarella, salty blue cheese and crunchy veggies all come together for the perfect bite. I don’t mean to brag, but I would rather make this recipe than order out. My taste testers (aka husband and friends) gave it rave reviews too.
I would love to see if you try this, or any Picky Gourmet recipes! Feel free to comment or find me on social media. I had some readers share photos of my ricotta stuffed chicken from the last post, and it makes me day to know people are enjoying my food. Happy cooking everyone!