SP asked for Buffalo Chicken Pizza on Sunday, but nature conspired against us with one of the worst storms we've had this summer. I actually got a glimpse of what a hurricane might be like. Our neighborhood lost a lot of trees and a few homes had siding ripped off, but the main problem was the loss of power. We lost power around 1:30pm and didn't get it back until around 6pm, just long enough for us to give up on making dinner at home. We hadn't had a real breakfast or lunch since we were running errands, which meant we were starving by the time we got take-out at 4:30.
So...the buffalo chicken pizza had to wait until Monday.
I don't usually make pizza during the workweek, but as luck would have it I got to work from home Monday afternoon because we had no Internet at work after the storm fried our modem. This left plenty of time to make the pizza.
I did things a little different this time, but here's the basic recipe:
Buffalo Chicken Pizza
A Taste of Home Cooking Original
1lb chicken breasts, cut into small cubes
1/2 cup Frank's hot sauce
1 tablespoon butter
2-3 scallions, chopped on a bias
Blue cheese crumbles or Marie's blue cheese dressing
Mozzarella cheese, shredded
Preheat the oven, with the pizza stone inside, to 550 degrees (or as high as your oven will go). This can be done up to an hour before you cook the pizza. Put the Frank's and butter in a small saucepan. Add the chicken and heat over medium until the chicken is cooked through, about 5 minutes. Remove the chicken to a bowl with a slotted spoon, then boil the Frank's. Pour over the chicken and let cool.
Roll out the dough and place on a sheet of parchment paper large enough to hold the pizza, with a little extra so you have something to hold onto when you move the pizza to the stone. Top with a little mozzarella cheese. Add the blue cheese or Marie's, spread into a thin layer. Scatter a few scallions on top. Using a slotted spoon add the chicken, being careful not to put on too much of the Frank's (it will get soggy/greasy). Add just a few dashes of the Frank's here and there on the pizza, then top with more mozzarella cheese and the remaining scallions.
Remove the stone from the oven (I usually put it on the stovetop). Holding on to either side of the parchment paper, move the pizza on the stone. Put the stone back in the oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese starts to brown in spots. Remove the pizza from the stone and let cool slightly before cutting.