March is here and we are still on a buffalo chicken kick! This time in a pizza. This one has everything you love about wings, with the bonus of being on pizza, and it’s topped with fresh garlic and herbs – can we call that healthy?
This is a recipe from Half Baked Harvest, she’s the queen of game day food, and I have only changed a few things here. The key to this pizza is that herb topping – you can use whatever you have on hand – cilantro, basil, parsley, chives, scallions – just chop them up finely and mix with the red pepper flakes, fennel seeds and fresh garlic and you will love it. This is so good I plan to use it on all kinds of pizza’s!
One short cut for this pizza is using rotisserie chicken – I often buy it at Costco in sealed packages of all white meat already pulled off the bones! Alternatively, you can roast skin on, bone in chicken breasts at 375 for 30-35 minutes and just pull the meat off yourself. Either way, it’s pretty easy.
Buffalo Chicken Pizza
Ingredients
- 1 lb pizza dough at room temp I like Whole Foods or Trader Joe's
- 1 cup shredded cooked chicken I use Rotisserie
- 1/2 cup Frank's Red Hot Sauce
- 2 Tbsp chopped fresh chives, divided
- 1 tsp dried parsley flakes
- 1/2 cup chopped fresh cilantro or parsley
- 2 Tbsp chopped fresh basil
- 1/2 tsp red pepper flakes
- 1 clove garlic, grated
- 1/2 tsp fennel seeds
- 1/3 cup ranch dressing See notes for homemade
- 1 cup freshly grated whole milk mozzarella don't use fresh
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 500 degrees, at least 30 minutes ahead of cooking. Position a rack in the center of the oven.
- Using your hands, stretch the pizza dough into a large rectangle, and then use a rolling pin to spread it to fit a 1/2 sheet baking pan, or a cookie sheet with edges. I like to coat the bottom of the baking sheet with a tablespoon of olive oil as well.
- Mix the torn chicken in a small bowl with the Frank's Red Hot Sauce, 1 Tbsp of the chopped chives, and the dried parsley flakes.
- To make the Herb topping, combine the chopped cilantro (or parsley), basil, red pepper flakes, garlic, and fennel seeds. Set aside.
- To build the pizza, use a spatula to spread a thin layer of the ranch dressing, then scatter the chicken over the top, distributing evenly. Top with all three kinds of cheese, and finally top with the herb blend.
- Bake at 500 degrees for about 12-15 minutes, until the edges are golden brown and the cheese is bubbling. Remove and let sit for a few minutes to allow it to cool. Top with extra chopped basil, cilantro, ranch and Frank's as you like it!
Notes
