- 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
Buffalo Chicken Pizza
Combine two of your favorite takeout items into an easy, flavor-packed meal that's sure to please. Ready-made crusts and leftover chicken make these pizzas super speedy.
Yield: 2 (9-inch) round pizzas (approximately 4 servings)
Yield: 2 (9-inch) round pizzas (approximately 4 servings)
Ingredients
Instructions
- 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.
Notes
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.
Helpful Tip
- 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.