BUFFALO STYLE CHICKEN PIZZA
Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!
Provided by BBNELSON
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
- Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Nutrition Facts : Calories 784.9 calories, Carbohydrate 66.6 g, Cholesterol 83.1 mg, Fat 40.7 g, Fiber 2.4 g, Protein 37.1 g, SaturatedFat 12.7 g, Sodium 1840.2 mg, Sugar 7.7 g
BUFFALO WING PIZZA ROLL-UP (TEAM ROBERT VERSION)
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 2 (14-inch) rolled pizzas which can be cut into about 12 sli
Number Of Ingredients 17
Steps:
- Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
- Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
- While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium- high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes. Cook for about 20 minutes to allow flavors to integrate. (Begin the chicken as described below, while the sauce is cooking.) Remove from heat and whisk in instant flour to thicken. Mix with an immersion blender, then set aside briefly.
- While the sauce is cooking, in a separate fry pan, heat the other tablespoon of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese, and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.
- Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.
BUFFALO WING PIZZA ROLL-UP (TEAM ROBERT VERSION)
I have not tried this recipe. I got this recipe from Food Network it's a Robert Irvine recipe from Dinner Impossible.
Provided by internetnut
Categories Lunch/Snacks
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
- Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
- While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium- high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes. Cook for about 20 minutes to allow flavors to integrate. (Begin the chicken as described below, while the sauce is cooking.) Remove from heat and whisk in instant flour to thicken. Mix with an immersion blender, then set aside briefly.
- While the sauce is cooking, in a separate fry pan, heat the other tablespoon of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese, and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.
- Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.
Nutrition Facts : Calories 285.1, Fat 6.6, SaturatedFat 2.4, Cholesterol 33.8, Sodium 850.5, Carbohydrate 40.5, Fiber 2.2, Sugar 4.1, Protein 15.4
BUFFALO WING PIZZA (TEAM GUY)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a fry pan over medium heat, reserving the balance. Cook the onions until they caramelize. Preheat oven to 400 degrees F. Spread 1 tablespoon of the remaining olive oil over each of the 2 pizza shells. Spoon 1/4 cup of the hot sauce over each of the pizza shells. Lay out 1 package of chicken nuggets on each pizza shell. Distribute the caramelized onions over the 2 pizzas. Sprinkle the Monterey jack cheese and mozzarella cheese over the pizzas. Drizzle ranch and blue cheese dressings over the pizza toppings and bake for 10 minutes or until cheese is melted and chicken is heated through.
BUFFALO WING PIZZA
This is check-out line cooking. Fast, fast, fast. Did I mention yummy? NOTE: Nutritionals for the pizza crust will not be included. Apparently, I'm supposed to know how much one weighs...
Provided by Deb Wolf
Categories < 30 Mins
Time 30m
Yield 1 pizza, 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Here's what you buy:.
- 1 rotisserie chicken (you will only use half the chicken for this recipe).
- 1 bottle Frank's hot wing sauce.
- 1 jar Marzetti chunky blue cheese dressing (usually in the produce section).
- 8 ounce package of sliced swiss cheese.
- 1 pizza crust.
- 1 bunch celery.
- Heat oven to 425°F.
- You will use half the meat for 1 pizza. Shred the meat. Put in a bowl with the hot sauce and stir to coat.
- Spread the blue cheese dressing on the crust.
- Top with the chicken, but leave most of the liquid in the bowl.
- Top with the cheese slices.
- Bake 18 - 20 minutes.
- Serve with celery sticks.
Nutrition Facts : Calories 437.4, Fat 38.4, SaturatedFat 7.8, Cholesterol 49.6, Sodium 834.6, Carbohydrate 9.3, Fiber 2.6, Sugar 5.1, Protein 16.2
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