I enjoy a good takeout meal as much as the next person, but what if I suggested combining elements of two casual restaurant favorites into one family friendly dinner? If you’re on the fence, I could mention that this meal is quick and easy enough for even the busiest of weeknights! ⬇︎⬇︎⬇︎
With Super Sunday fast approaching, many of us are anticipating cheesy pizza and spicy wings (and maybe a little chili and guacamole!). Simply combining elements of these two favorites creates a tasty mashup, in the same spirit as a cheeseburger frittata or chicken tortilla soup. (The tortilla soup is a fabulous game day option to chili, by the way.)
Served with a green salad or your favorite raw veggies, this is a quick meal you can feel good about, too. Of course, you can certainly make you own dough, but feel free to take advantage of the vast array of ready-made crusts and flatbreads, whether white, whole grain, or gluten-free.
As an added perk, this recipe will stretch a piece or two of leftover chicken into four servings. Being able to do that always makes me feel resourceful and therefore happy. (Sometimes it’s the little things in life, as they say!😊)
All the elements of chicken wings, served pizza-style! It’s almost as easy as ordering out and bursting with flavor.
Yield: 2 (9-inch) round pizzas (approximately 4 servings)
- 1/4 cup Buffalo-style hot sauce (I use Frank’s Original Cayenne Pepper Sauce)
- Pre-baked pizza crust (I use two 9-inch round crusts, gluten-free if needed; see notes)
- 2 cups chopped cooked chicken (leftover or rotisserie make it easy; about 8 ounces cooked or start with 10 ounces uncooked)
- 1 1 /2 cups (6 ounces) shredded provolone cheese (see tip)
- 1/4 cup crumbled blue cheese (check label for gluten-free option if necessary)
- For serving: parsley or celery leaves for garnish, additional hot sauce, celery sticks
Preheat the oven to 350 degrees F.
Spread the hot sauce over the crust, and then layer with the next 3 ingredients.
Place the crusts directly on the oven rack (or on a pizza stone or baking sheet) and cook for 10 minutes or until the crust is crisped and the cheese is fully melted.
Sprinkle with parsley or celery leaves, if desired, and serve hot from the oven with extra hot sauce and a side of celery sticks.
As an option, the pizzas may be cooked on a grill preheated to medium heat. Place crusts directly on cooking grate and grill, covered, for 3-4 minutes. Rotate the crusts one-quarter turn, and grill, covered, approximately 5-6 more minutes or until the crusts are thoroughly heated and the cheese is melted. To avoid burning, check a couple of times to make sure the grill isn’t flaring up.
If your pizza crusts aren’t the exact same size as what I have specified, simply adjust the toppings accordingly–you can “eyeball it” if you like. You want a thin film of sauce over the crust plus chicken and cheese to evenly cover. A light sprinkling of blue cheese completes the pie.
- Freshly grated Provolone is my favorite cheese for this recipe. Because it’s a softer cheese, freezing the block for a few minutes will allow for easier grating.
For more things “Buffalo”…
I made this last night with leftover slow roasted chicken (which is a regular here–thank you for that recipe, too!) and it was wonderful. Thanks for another delicious, easy recipe that will be added to the rotation!
I’m so happy that both recipes are keepers!
The Buffalo Chicken Pizza sounds delicious and planning to make this for Supper Bowl Sunday! Can you please share what Pre-baked pizza crust you normally use?
I’ve used a variety, including the flatbread options (Stauffer’s has several if you are local) and Amaranth’s gluten-free crusts. I think the Boboli thin crusts would likely work well, too. I’m not sure of their size, but as I said above, the recipe can be adjusted easily. Hope you enjoy!