On our recent date night in, I decided to try a recipe I had pinned a while back, but make a few tweaks. I love buffalo chicken flavors, but am always cautious of making things too hot.
Well, this Buffalo Chicken Pizza turned out to be a winner. Not too hot, but just enough warmth to get the juices flowing. It was ready in about 30 minutes and was just as good left over the next day.
This recipe is great for a weeknight meal or a steamy night in. Enjoy!
Buffalo Chicken Pizza
Ingredients
- 1 ball of store bought pizza dough (Substitute 13.8 oz roll Pillsbury Classic Pizza Crust)
- 1 cup buffalo wing sauce – I use mild…I’m a wimp.
- 1/4 C low fat ranch dressing
- 1/4 C reduced fat cream cheese
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- bacon bits (optional)
Directions
Heat oven to 400 degrees F. Form pizza dough into round shape to fit your pizza stone, or can be put on a rectangular cookie sheet - spray cookie sheet with non stick spray beforehand (this doesn’t have to be exact, just close).
In a medium sauté pan, dice and cook chicken until done. Add buffalo wing sauce, ranch dressing and cream cheese over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
Evenly spread the buffalo chicken over the baked pizza crust then scatter the bacon bits (however much or little you like), cheddar cheese, mozzarella cheese.
Bake for 20 minutes or until crust is done to you liking. Let cool and slice.
Enjoy!
Remember - everything is better with wine!
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