Author Topic: My Buffalo Chiken Pizza...  (Read 3977 times)

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Offline sonofapizza

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My Buffalo Chiken Pizza...
« on: August 23, 2010, 07:27:44 PM »
Here she is:

Basic NY Dough/crust
Sauce is half Hidden Valley Ranch (Ranch) and half Frank's Red Hot Wing Sauce
Chicken is cooked to 90% done then cubed and evenly dispersed across pie
Then add Mozz (used part skim)
Throw in oven until fully cooked
Then add copped celery
Put extra 50/50 Ranch and Wing sauce into a generic mustard/katsup dispencer and zigzag your way across the finished pie....Zigzag your way to happiness! :chef:


buceriasdon

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Re: My Buffalo Chiken Pizza...
« Reply #1 on: August 23, 2010, 07:46:43 PM »
What?  :o no sprinkled blue cheese? Kidding, but it is good. Nice looking pie.

Offline sonofapizza

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Re: My Buffalo Chiken Pizza...
« Reply #2 on: August 23, 2010, 08:27:50 PM »
What?  :o no sprinkled blue cheese? Kidding, but it is good. Nice looking pie.

 Hmmm.........  I forgot about the blue cheese....    Hmmm......... :-\

Offline Jackie Tran

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Re: My Buffalo Chiken Pizza...
« Reply #3 on: August 23, 2010, 08:42:24 PM »
SOP, I first learned of this pizza on another forum. I have made it and it is surprisingly very good. The sauce actually taste very good, not spicy at all.  Ppl can vary the amount of ranch or hotsauce to suit their taste but half and half is good.

Instead of celery I have used green onions or roasted garlic. Really good.

Chau

Offline sonofapizza

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Re: My Buffalo Chiken Pizza...
« Reply #4 on: August 23, 2010, 09:15:16 PM »
Jackie... Try the celery.  I hate celery by itself, but it truly really makes the pizza
I was forced to try it.  Now I can't go back to non-celery Buffalo Chicken Pie. 

Marinate the uncooked chicken in pure wing sauce over night, before cooking.  And yes, 50/50 is a pretty good, non spicy mix between the ranch and hot stuff.  My 3 year old will eat a whole piece..... then she'll eat the chicken off the rest of the pie...

Online Pete-zza

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Re: My Buffalo Chiken Pizza...
« Reply #5 on: August 23, 2010, 09:43:47 PM »
Theo,

An interesting spin to the buffalo chicken pizza is to use some Kraft's mac-and-cheese. I tried this a while back and thought it worked out well, as I noted at Reply 128 at http://www.pizzamaking.com/forum/index.php/topic,7225.msg92094.html#msg92094. It took me a while to get used to the pasta on the pizza but by the time I used up all of the leftover slices I got to like the pizza even better.

Peter

Offline capnkirk52

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Re: My Buffalo Chiken Pizza...
« Reply #6 on: May 23, 2011, 02:43:32 PM »
Also.  If you want to save some time on cooking chicken, I just get a rotisserie chicken from our local supermarket and peel the breast meat off.  It's super tender and already cooked.  Don't have to mess with thawing or trimming or any of that jazz.  BBQ chicken/Pineapple is my favorite chicken pizza.

Works good with tacos too.!


 

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