Buffalo Chicken Pizza

Love Buffalo chicken? Love Pizza? Then join this recipe making procedure as the Law Students Wife show you how. 

1 recipe whole wheat pizza dough, enough to yield one 11x14-inch rectangle
1 cup Buffalo sauce (I used Frank’s)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
8 ounces cooked and shredded chicken breast (between 2 1/2 and 3 cups)
1 1/2 cups shredded mozzarella cheese (3 to 4 ounces)
1/2 cup crumbled blue cheese (2 ounces—I used gorgonzola)
1/3 cup diced celery (about 1 stalk, depending on size)
1/3 cup diced red onion (about 1/2 of a small red onion)

  1. Prepare pizza crust. If using this recommended recipe for pizza dough, here are the directions (ingredients can be found at the recipe link. The recipe yields enough dough for two crusts, so feel free to half it, or freeze the second dough for another time): In the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), combine the warm water, yeast, honey, and olive oil. Add all of the white whole wheat flour, 1 cup of the all purpose flour, and salt. Mix on low speed (or by hand with a wooden spoon) just until dough comes together. Add remaining 1 cup flour a little at a time, just until the mixture forms a soft dough (you may not need the full cup.) If using a stand mixer, switch to a dough hook and mix on medium-low speed for about 10 minutes until smooth, adding a little flour as needed to keep the dough from sticking to the bowl. If mixing by hand, turn the dough onto a well-floured surface and knead for 12 minutes, incorporating additional flour as needed to keep the dough from sticking. Place the kneaded dough in a well-oiled bowl and turn to coat lightly with oil. Cover the bowl with a damp kitchen towel and allow it to rest in a warm, draft-free place for 30 minutes. Divide dough into two equal portions, rolling each into a smooth ball. Place 1 ball on a baking sheet and cover with a damp towel. Let rest for 10 minutes. Wrap other ball in plastic and freeze for another time. (Dough will save for up to two months. When ready to bake, let come to room temperature and bake as directed.)
  2. Place rack in upper 1/3 of oven and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or dust with cornmeal or flour.
  3. In a large bowl, whisk together the Buffalo sauce, garlic powder, and chili powder. Add shredded chicken and toss to coat.
  4. Place rested dough on a lightly floured work surface and roll into a 11x14-inch rectangle. Gently transfer the rolled dough to a prepared baking sheet. 
  5. Top with the chicken-sauce mixture, leaving a 3/4 inch border around all size. Sprinkle on the mozzarella, blue cheese, celery, and red onion. Bake for 15-18 minutes, until the crust is crisp and golden. Slice and serve.

Posted by Diane Araga, on February 9, 2014 at 8:00 AM