October 14, 2011 in chicken
For the first couple years of my marriage, I made this pizza at least once a week. We loved it that much. Then, of course, we got sick of it. When I made those sliders a couple weeks ago, they reminded me about my love of the pizza and I knew I’d have to make it soon.
If you’ve never tried this recipe, you absolutely must. The best part is that it’s so easily customizable. There was a point (I’m sure I was pregnant) where I was literally dumping an entire bottle of hot sauce into the sauce but nowadays I’m sticking pretty close to the recipe. If you don’t like blue cheese, leave it off. It’s perfectly yummy with just the Monterey Jack.
Oh, and I usually buy the refrigerated Pillsbury stuff because I like it’s flakiness with the spicy sauce but feel free to make your own! (I had bought a Pillsbury dough for this one… but it disappeared. Yeah, how does a roll of pizza dough disappear from the fridge?!) I use the Montreal grill seasoning mostly because I don’t like the look of a naked crust. It pretty much tastes like garlic so you could brush it with garlic powder or any other seasoning you enjoy.
2 cups cooked and cubed (or shredded) chicken
1 pizza dough, store bought
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
⅓ to ½ cup hot sauce (I use Frank’s Red Hot)
1 cup tomato sauce
1 cup shredded Monterey Jack cheese
½ cup blue cheese crumbles
3 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon Montreal poulty grill seasoning
- Preheat oven to 425 degrees F.
- 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.
- In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
- Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and half the scallions. Use a pastry brush to brush the exposed crust with olive oil. Sprinkle grill seasoning over olive oil. Bake 18 minutes or until crisp. Sprinkle the remaining scallions on top before serving.
March 23, 2010 in BBA, breads
Next up on the Bread Baker’s Apprentice challenge is Pizza Napoletana! I was very excited about this because I’ve recently discovered that my kid will eat anything if it’s on a pizza.
This was one of the easier “breads” in the book, probably because I didn’t have to shape anything. The dough came together nicely and while I didn’t have time for an overnight rest, I did let it hang out all day. It rolled out beautifully and puffed just slightly in the oven.
The crust was seriously amazing. I love making my own crusts but after reading Peter Reinhart’s notes, I learned that I wasn’t heating my oven up nearly enough. Reinhart instructed us to heat our oven to 800 degrees (!!) if our oven allowed it. Mine only goes to 500 but I still think the pizza turned out pretty perfect. The crust is thin but still chewy, and crispy around the edges.
I will never, ever use another pizza crust. I don’t usually share the BBA recipes since I was to encourage you to buy this fabulous book but I’m going to link to this one because I really think this is one of the best formulas in the book.
One year ago: Patty Melts with Grilled Onions