Mini Buffalo Chicken Pizzas Recipes

BUFFALO STYLE CHICKEN PIZZA

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.

MINI BUFFALO CHICKEN BISQUICK® PIZZAS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir together Bisquick® mix, hot water and oil until a dough forms. Turn dough out onto work surface (dough may be crumbly). Knead dough until it comes together.
• Cut dough into 4 equal portions. Press each portion into 6-inch round; place on cookie sheet.
• Bake 10 minutes. Remove crusts from oven; cool slightly.
• In small bowl, stir together chicken, buffalo sauce and melted butter. Top each baked crust with Monterey Jack cheese and chicken mixture; sprinkle with blue cheese.
• Return to oven; bake 5 to 7 minutes longer or until cheese is melted. Before serving, garnish pizzas with green onions.

BUFFALO CHICKEN PIZZA POCKETS

Steps:

• Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked.
• Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes.
• Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal.
• Place the pockets on a cookie sheet and bake for 10 to 12 minutes.

MINI BUFFALO CHICKEN PIZZAS

Steps:

• Preheat oven to 350. In a baking dish, add your chicken breast, a splash of olive oil and salt and pepper. Cook for 30 minutes or until done. Once done, shred your chicken. Add 4 tbsp of hot sauce and 1 tbsp of melted butter. Mix until combined.
• In a small bowl, mix 1/4 cup of pizza sauce with 3 tbsp of hot sauce, oregano and garlic powder. In another small bowl, mix your mayo, milk and spices together to make your homemade ranch.
• Spread the sauce evenly on your pizza crusts. Drizzle a bit of ranch on top of the sauce. Add a layer of mozzarella cheese. Distribute your buffalo chicken evenly on top of the pizzas. Finish with an extra layer of cheese.
• Bake your pizzas according to the crust package instructions. I baked mine for 10 minutes or until the cheese gets golden and bubbly.
• Top with additional ranch, hot sauce and chopped green onions. Enjoy!

INDIVIDUAL BUFFALO-STYLE CHICKEN PIZZA

Steps:

• Place crusts on an ungreased 15x10x1-in. baking pan. In a large bowl, combine the chicken, butter and pepper sauce. Spread salad dressing over crusts. Top with chicken mixture; sprinkle with cheeses., Bake at 425° for 10-15 minutes or until edges are lightly browned. Let stand for 5 minutes.

IMPOSSIBLY EASY MINI BUFFALO CHICKEN PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
• In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture. Mix until combined.
• In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
• Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.

MINI BBQ CHICKEN PIZZAS

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Stir in the chicken, barbecue sauce, chilies, garlic powder and pepper. Spread over cut sides of muffins; sprinkle with cheese. , Place on baking sheets; broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

GRILLED BUFFALO CHICKEN PIZZA

Steps:

• Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes.
• Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl.
• Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top.
• Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.

BUFFALO CHICKEN PIZZA RECIPE BY TASTY

Steps:

• Rub raw chicken with salt and pepper - set aside.
• Melt 2 tbsp butter in a saute pan over medium-high heat. Add chicken and cook until the chicken is almost cooked through. It will finish cooking in the oven. Then, remove chicken from the pan and place in a bowl.
• In the same pan, melt 3 tbsp of butter over medium heat. Whisk in Frank's pepper sauce, white wine vinegar, and Worcestershire sauce. Add red cayenne pepper, garlic powder, salt, and pepper. Bring the mixture to a slow boil and cook for 5 minutes.
• Pour the buffalo sauce over the cooked chicken and mix until the chicken is covered. If the sauce is too thin, add in 1 tbsp all-purpose flour and mix thoroughly.
• Preheat the oven to 500°F with a baking stone or a heavy baking sheet inside the oven.
• Stretch the pizza dough into a 14" thin disk. Place the dough on a lightly floured pizza peel or an upside-down baking sheet.
• Working quickly so that the dough does not adhere to the peel, top the dough with a thin layer of mozzarella cheese, then add the buffalo chicken and blue cheese crumbles, and finally top with the remaining mozzarella cheese. In addition, you can drizzle some hot sauce on the top.
• Transfer the pizza to the baking stone (or baking sheet) and cook until the crust is golden brown, about 8-10 minutes. Remove from the oven and top with blue cheese or ranch dressing.
• Enjoy!

MINI BUFFALO CHICKEN PIZZAS

Steps:

• Heat oven to 425°F.
• Lightly coat cookie sheet with olive oil.
• Unroll dough onto clean, dry surface.
• Using a biscuit cutter, cut 8-10 mini pizza doughs. (Number will depend on size of biscuit cutter.).
• Place circles on oiled cookie sheet.
• Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce. Cook 4 to 6 minutes or until chicken is no longer pink in center, stirring occasionally.
• Remove from heat. Stir in tomatoes.
• With slotted spoon, spoon mixture over dough circles to within 1/4 inch of edges.
• Sprinkle with cheese.
• Bake at 425°F for 12 to 15 minutes or until crust is deep golden brown.