Buffalo Chicken Pizza
Source of Recipe
The Eye of the Storm (me)
Recipe Introduction
If you like the spice than this is nice. Great for parties! You can buy pizza crust, a fresh dough (medium size) from a local pizzaria or, like the Storm, make homade dough. (I have a Kitchen Aid mixer, but you can make it by hand.)
List of Ingredients
Dough
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 1/4 to 1 1/2 cups all purpose flour
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
Buffalo Chicken
3 or 4 chicken thighs
enough flour to dredge (coat) chicken
Franks or Durkee Red Hot Sauce
enough oil to shallow fry chicken in your favorite frying
pan
Cheeses
about 2 cups shedded mozzerella
about 3/4 cup crumbled blue cheeseRecipe
Dough
Combine yeast with warm water,salt, sugar and olive oil in mixing bowl, add half the flour and mix. stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and need until smooth and elastic, about 10 mins.. place in greesed bowl, turn greesed side up, cover and let stand 20 mins. in a warm place. Punch down dough, roll into a tight ball, place back in bowl , cover and refridgerate for 2 tono more than 48 hours.
Buffalo Chicken
Put enough oil in a frying pan to come about 1/2 way up the sides of the chicken and heat to about 325 degrees, (medium high heat).
coat chicken with flour and fry on both sides turning once to an internal temp. of 165 degrees then place on paper towels. Saute chicken in enough Red Hot to coat until most of the moisture has evaporated,(make sure your fan is on high, the fumes are very strong). Allow chicken to cool than dice.
The Final Steps
There are a few ways you can put this pie together, but first preheat your oven to 425 degrees. I have a pizza stone and a peel and use a traditional method of streching the dough, putting it on the peel, coating it with hot sauce, then the cheeeses, then the chicken, and then I slide it on the stone and bake until bottom is golden brown.
You can also oil a 9 1/2 by 11 inch pan and roll a rectangular dough put it in the pan, then put you toppings on and baking. When using a pre cooked crust, I put my toppins on and bake on the middle rack until done. Which ever way you choose, I'm sure you will enjoy this new variation on a classic dish......ENJOY!!!!
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