I haven't made pizza in a long time so we decided to try Buffalo Chicken Pizza. It features all of the great flavors of buffalo wings but is still a somewhat healthy, balanced meal. You can prepare the crust in advance using an earlier recipe for Neapolitan Pizza Dough. This recipe uses 4 1/2 cups of all-purpose flour. However, for this pizza I used 2 1/2 cups whole wheat flour and 2 cups of all-purpose flour for an even better tasting (and healthier) crust.The Buffalo chicken takes about 6 hours in a slow cooker, so you can make the pizza dough the night before and load up the slow cooker before work. When you arrive home, you can have these pizzas served up within 30 minutes.
Recommended Equipment:
Slow cooker
Ingredients:
Neapolitan Pizza Dough
2 tbsp un-salted butter
3 chicken breasts
1 bottle of your favorite wing sauce. I used Kroger brand.
1/2 package of Hidden Valley Ranch dressing powder.
1/2 red onion
blue cheese dressing
1 rib of celery, diced
mozzarella cheese, shredded
Preparation:
- Place the butter, chicken, Hidden Valley Ranch dressing powder, and 1/2 bottle of the wing sauce in the slow cooker. Cook on medium for 6 hours.
- Shred the chicken and add a little more of the wing sauce to the chicken, about 2 tbsp.
- Place pizza stone in the oven and preheat the oven to 450 degrees Fahrenheit.
- Next, use one of your Neapolitan pizza doughs and form a thin oval crust.
- Cover it with a thin layer of mozzarella cheese.
- Cover the cheese with a layer of the Buffalo chicken.
- Garnish with sliced red onions.
- Slide pizza onto the pizza stone in the oven and bake for 10 minutes.
- Remove pizza and garnish with diced celery and blue cheese dressing.
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United States
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