Buffalo Chicken Pizza
Can’t decide whether to serve Buffalo chicken wings or pizza at your next game-day party? With this recipe you can have it all! We’ve taken the essential elements of that beloved chicken dish—from the peppery sauce to the celery and blue cheese—and created a piquant pizza. It’s baked in the Breville Smart Oven Pizzaiolo, which replicates the heat performance of a wood-fired oven and turns out Neapolitan-style pizza in about 2 minutes. If you don’t have a pizzaiolo, you can use a regular oven: preheat a pizza stone at 500°F (260°C), then bake the pizza for about 8 minutes.
Ingredients:
- 1/4 cup (2 fl. oz./60 ml) hot sauce, preferably Frank’s RedHot cayenne pepper sauce
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- Kosher salt and freshly ground pepper
- 1 cup (6 oz./185 g) shredded cooked chicken
- 1 tsp. garlic powder
- All-purpose flour for dusting
- 6 oz. (185 g) pizza dough, homemade or store-bought
- 1/2 cup (2 oz./60 g) shredded mozzarella
- 1/4 cup (1 oz./30 g) crumbled blue cheese
- 1/4 cup (2 oz./60 g) sour cream
- 1/4 cup (1 oz./30 g) thinly sliced celery
Directions:
Preheat a Breville pizzaiolo to 750°F (399°C).
In a small bowl, whisk together the hot sauce and melted butter. Season to taste with salt and pepper.
In a medium bowl, toss together the chicken, garlic powder and a pinch each of salt and pepper.
On a lightly floured surface, roll out the pizza dough into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel. Spread the cayenne pepper sauce mixture evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered. Arrange the chicken on top and sprinkle with the mozzarella.
Using the pizza peel, transfer the pizza to the pizzaiolo’s pizza stone. Close the oven door and bake until the pizza crust is crispy and golden brown, 2 minutes.
Meanwhile, in a small bowl, stir together the blue cheese and sour cream until smooth.
Using the pizza peel, transfer the pizza to a cutting board. Drizzle with the blue cheese mixture and sprinkle with the celery. Cut into slices and serve warm. Makes one 10-inch (25-cm) pizza.
Williams Sonoma Test Kitchen
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