Buffalo Chicken Blue Cheese Pizza

Right now, my best friend Lauren is lying on my sofa and “Modern Family” is playing on TV. Actually, at this precise moment a Purina commercial is playing on TV, but you get the picture. Lauren and I are in this quasi comatose state because of what we did this afternoon. Or, I should say, what we ate this afternoon. Not only did I make buffalo chicken pizza covered in nuggets of mouth watering blue cheese, but I also made my favorite chocolate chip cookies, which we ate while watching the Hillary Duff-Heather Locklear classic, “The Perfect Man”. (If you haven’t seen it, I highly recommend it. It’s one of those perfect late 90’s meets early 2000’s romcoms).

It’s been a couple of hours since the credits rolled on that and our cookie eating, so we just ordered Chinese. But don’t be too worried for our health; we kept it light, only ordering wanton soup and egg rolls… That’s light for us.

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Buffalo chicken with blue cheese is one of my favorite flavor combinations, and I absolutely LOVE buff chick pizza, especially from the pizza parlor Rosa’s out in Huntington. Their sauce is tangy and spicy enough to make you cough and down a glass of water. Sadly, they’re not handing out the recipe, so I used Sweet Baby Ray’s, which is still tangy but not quite as tear inducing.

Update: Lauren is now fully asleep on my sofa. She’s probably enduring some horrible heartburn.Β I’m sure the wanton soup will fix that…

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Makes 1, 12-14 inch pie. Serves 2 people.

INGREDIENTS:

1 bag Trader Joe’s pizza dough

1/2 cup Sweet Baby Ray’s buffalo sauce, plus 2 tbsp.

Scant 2 cups shredded mozzarella cheese

1/4 cup crumbled blue cheese

1/4 cup chopped red onions

1/4 cup sliced celery

1-2 cooked chicken breasts, chopped in 1/2 inch cubes

1/4 blue cheese dressing, if desired

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DIRECTIONS:

Let the pizza dough sit on the counter for 20 minutes in the bag.

Preheat the oven to 425 degrees F.

Lightly grease a baking sheet, or cover it in parchment paper. On a separate, floured work surface, roll out the dough using a rolling pin. It wouldn’t stretch as far as I wanted it to, so I picked it up and rotated it through my hands in order to help the process along. Once it’s the size and shape you want it to be, relocate it to the baking sheet.

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Toss the chicken in the 2 tbsp of buffalo sauce. Set aside.

Pour the buffalo sauce on the center of the dough and spread around, leaving about an inch of the circumference bare for the crust. Sprinkle the mozzarella on the sauce covered portion. Pour the chicken on top and spread evenly. Cover with onion, celery, and blue cheese chunks.

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Bake for 10-14 minutes, depending on the strength of your oven. Make sure that the cheese is melted fully before taking it out. The crust should spring back when you poke it. Drizzle blue cheese dressing on top if desired.

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Enjoy!

Leslie

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