Sunday, January 10, 2010

Wingless Buffalo Chicken Pizza


I still had leftover chicken from the roaster I made last week and my daughter started dance class this week, so I needed something quick and easy to make before her class.

Here's the original recipe. I had precooked chicken as well as a whole wheat boboli thin pizza crust and cheddar cheese. It still came out good but I much prefer Trader Joe's whole wheat pizza dough and monterey jack cheese when making this.

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasonig (recommended: McCormick Montreal Seasoning) eyeball it
1 pizza dough, store bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Preheat oven to 425 degrees F. Preheat grill pan to high.

Skip this step if using precooked chicken. Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even 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 the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

Recipe adapted from The Food Network.
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