Buffalo Chicken Pizza

By mszcookie

Ingredients

• Olive oil
• 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
• 3 tablespoons butter or margarine
• 1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 medium sweet onion, chopped (1/2 cup)
• 3 tablespoons red pepper sauce
• 1 cup diced plum (Roma) tomatoes
• 1 cup shredded Monterey Jack cheese (4 oz)

Details

Servings 6
Preparation time 25mins
Cooking time 39mins
Adapted from pilsbury.com

Preparation

Step 1

1. If using classic crust: Heat oven to 425°F. Lightly coat cookie sheet with olive oil. If using thin crust: Heat oven to 400°F. Lightly coat 15x10-inch or larger dark or nonstick cookie sheet with olive oil.

2. Unroll dough on work surface. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on cookie sheet; press each to form 6x5-inch rectangle. In 10-inch skillet, melt butter over medium-high heat. Add chicken, onion and red pepper sauce; cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Remove from heat. Stir in tomatoes.

3. With slotted spoon, spoon mixture over dough rectangles to within 1/4 inch of edges. Sprinkle evenly with cheese.

4. Bake classic crust 13 to 16 minutes, thin crust 11 to 14 minutes, or until crust is deep golden brown.