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
- 1/3 to 1/2 cup hot sauce I use Frank's Red Hot
- 1 cup tomato sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 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.