Buffalo Chicken Pizza

Wingless Buffalo Chicken Pizza

We first made this pizza at the lakehouse. We made it with a Boboli pizza crust, which is a thin, pre-made cust that is available at most super markets. The version shown in the picture above used a pre-made, uncooked pizza dough. The dough had to rise for an hour or so, then be kneaded, then rolled. We didn't have a rolling pin, so we had to use a stainless steel coffee mug. Maybe next time we'll buy a rolling pin and give David and Andrea's pizza dough recipe a try.

Recipe by: Rachel Ray

3/4 lb. chicken breast
olive oil for drizzling
2 tsp. grill seasoning (recommended McCromic Montreal Seasoning) eyeball it
1 pizza dough (store bought or homeade)
cornmeal or flour to handle dough
2 TB butter
1 TB Worcestershire sauce
2 to 3 TB of hot sauce, medium or spicy heat
1/2 cup tomato sauce (we probably use 2/3 or so)
1 cup shredded Monteray Jack cheese (we use mozarella)
1/2 cup blue cheese crumbles (optional)
3 scallions
1 green pepper

Directions:
Preheat oven to 425 degrees. Place chicken on plate and drizzle olive oil over the chicken then season with grill seasoning. Grill chicken. Stretch dough to form pizza using flour to help handle it. If you let it rest and warm up a few minutes it will handle easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove chicken from grill and slice thin. Add chicken to sauce and coat. Cover the pizza dough with saucy Buffalo chicken, cheeses, peppers, and scallions. Bake 18 minutes or until crisp.