Tuesday, January 15, 2013

buffalo chicken pizza... 30 minutes

the goods:
1 pound pizza dough, thawed if frozen (I used whole wheat)
2 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons cayenne-pepper sauce, such as Frank's, divided
3/4 pound frozen breaded chicken tenders, cut into 1-inch pieces
1/2 cup shredded Monterey Jack cheese
1/4 cup crumbles blue cheese
1 stalk celery, thinly sliced
1 small carrot, shredded
Preheat oven to 500 degrees. On a rimmed baking sheet, stretch or roll dough into a 11-by-15-inch oval. Combine butter and 1/4 cup hot sauce; brush on dough, leaving a 1-inch border. Top with chicken. Bake until chicken is cooked through and crust is deep golden brown, 18 minutes (only 15 minutes for whole wheat... I overdid mine a bit).
Remove pizza from oven, drizzle with remaining 2 tablespoons hot sauce, and sprinkle with Monterey Jack cheese. Bake until cheese is melted, 4 minutes more. Transfer to a cutting board and top with blue cheese, celery, and carrot.

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