Bryan and I both enjoy cooking, and we love trying new recipes. For a while now, I have been meaning to start posting recipes that we have tried & really liked. Recently I promised a friend that I would finally get around to doing that. This recipe came from Family Circle magazine. Bryan LOVES buffalo chicken so I knew this was a recipe we had to try.
A few tips from my experience making this pizza:
*Baking chicken is my preferred method of cooking it so I did that rather than following step #1.
*I'm very liberal with the cheese! If you're like me, plan on using more than 1 cup.
*I'm not into buffalo chicken so I substituted barbeque sauce for hot sauce and ranch dressing for bleu cheese in my pizza.
Both versions are great and really easy. Enjoy!
Buffalo Chicken Pizza
Prep: 10 minutes
Bake: 10 minutes
Cook: 8 minutes
2 pounds chicken tenders
1/3 cup Frank's hot sauce
1/4 cup chicken broth
2 thin crust Boboli (10 ounces each)
2/3 cup reduced-fat blue cheese dressing
1 cup shredded part skim mozzarella
4 celery ribs, cut into 2-inch pieces
1. Heat oven to 450°F.
2. Place chicken tenders in a large skillet and add cold water to cover. Cover and bring to a boil. Reduce heat to medium-low and simmer gently for 8 minutes or until chicken's internal temperature reaches 160°F on an instant-read thermometer. Remove from skillet and slice into long strips.
3. In a large bowl, mix together the hot sauce and broth. Add the chicken strips and toss to coat with the broth mixture.
4. Place a pizza crust on a baking sheet and spread with 1/3 cup of the dressing. Scatter half of the chicken over the dressing and half of the shredded mozzarella cheese. Drizzle some of the broth mixture over top. Repeat with remaining pizza crust, dressing, chicken and mozzarella.
5. Bake pizzas at 450°F for 10 minutes or until crusts are lightly browned and the cheese is bubbly. Remove from oven and scatter celery over pizzas. Serve with a tossed salad and extra hot sauce on the side, if desired.
1 week ago