Buffalo Chicken Pizza

By laurenzembron

Ingredients

• 1/2 batch of homemade or store-bought fresh pizza dough
• 2 tsp extra virgin olive oil
• 12 oz boneless skinless chicken breasts, cut into 1″ pieces
• 3 tbsp hot sauce (Recommended: Frank’s Hot Sauce)
• 2 tbsp unsalted butter
• 1/2 – 3/4 cup ranch dressing
• 4 oz blue cheese, crumbled (Recommended: St. Agur, available at Whole Foods or your favorite mild English or French blue cheese)
• 4 oz shredded mozzarella cheese
• Cornmeal, for transferring and cooking pizza

Details

Adapted from 66.147.242.155

Preparation

Step 1

Place a pizza stone in a clean oven and heat for 20-25 minutes at 500 degrees F.

Meanwhile, in a medium saute pan, heat oil over medium-high heat. Cook chicken for 3-5 minutes until almost cooked through. It will finish cooking in the oven. Add hot sauce and butter to the pan, heat through, and toss the chicken in the [now] buffalo sauce to coat. Remove from the heat and set aside.

On a well-floured surface, roll out dough to desired thickness, but not larger than the size of your stone. Sprinkle a small handful of cornmeal onto a pizza peel (highly recommended if you love making pizza!), large wooden cutting board, or backside of a large sheet pan. Transfer the dough to the cornmealed surface. Spread ranch dressing out evenly on the dough, leaving a 1″ border around the outside edge of the dough. Top with 3/4 of the blue cheese. Add the chicken and some of the sauce from the pan. Sprinkle on the mozzarella cheese and the remaining blue cheese. You can add some extra sauce from the pan or shake on some hot sauce from the bottle if you want some extra heat.

Carefully remove the stone from the oven and place on top of the stove top. Sprinkle with another small handful of cornmeal and evenly distribute on the stone with a spatula if needed – don’t worry if it smokes a little. Transfer the pizza onto the stone by sliding a spatula around the edges of the dough to loosen it from its surface and then shimmy the pizza off its surface. Bake at 500 degrees F for 10-12 minutes. Remove the stone from the oven, place it on top of the stove top and allow the pizza to sit for a couple of minutes before cutting. Serve hot.