Buffalo Style Chicken Pizza Recipes

Steps:

• Preheat the oven to 400.
• Dice the cooked chicken.
• Melt the butter, add the hot sauce and toss with the chicken.
• Spread the ranch dressing on the pizza crust.
• Top with the chicken.
• Sprinkle on the cheese and bake for 10-12 minutes (or until the cheese is lightly browned).
• It is ready to be devoured!

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the KC Masterpiece(R) Buffalo Marinade. Spread the onion, zucchini, yellow pepper, and mushrooms in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until the vegetables have softened and the edges are browned. This can be done a day in advance.
• Preheat the grill or rectangular grill pan over medium heat.
• On a lightly-floured work surface, roll out the pizza dough into an approximately 8-inch by 14-inch rectangle. Brush the dough with 1 tablespoon olive oil.
• Lay the dough onto the hot grill, oil-side down and brush the top with the remaining olive oil. Grill for 3 to 5 minutes or until the dough is puffed and the underside is browned. Using tongs, turn the pizza over and grill until the dough is firm enough to handle, about 1 minute more.
• Spread the Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese over the crust. Sprinkle with the vegetables, chicken, and cheese and cover. If using a grill pan cover with a sheet pan or tent with aluminum foil. Cook the pizza until the cheese is melted, about 6 minutes. Transfer to a cutting board. Sprinkle with the chopped oregano. Drizzle with a little of the KC Masterpiece(R) Buffalo Marinade and Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese, if desired. Slice and serve.

Steps:

• Preheat oven to 425°F.
• In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well.
• Spread whole bottle 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 5-10 minutes.
• Let set a while before slicing.

Steps:

• Set up grill for direct cooking over medium heat, and oil grill grate when ready to start cooking.
• Place chicken strips in large bowl with 1 cup buffalo wing sauce and toss to coat chicken.
• Grill the chicken strips about 3 to 4 minutes per side
• While chicken is grilling carefully remove pizza dough from can. Unroll dough onto a flat surface. Spray both sides of the dough with nonstick cooking spray. Place the dough on the grill and let cook for 2 to 3 minutes per side. Carefully watch the crust, it can burn quickly.
• Spread the blue cheese dressing over pizza leaving a 1-inch border. Next, top with mozzarella cheese, red onion, celery, and chicken strips, and drizzle with 2 tablespoons of buffalo wing sauce.
• Cover with grill lid and cook 8 to 10 minutes until cheese is melted and bubbly. Serve hot.
• Indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray and set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Place baking sheet in preheated oven. Bake for 7 minutes or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes or until golden brown and cheese is melted.

Steps:

• Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside.
• Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan.
• Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top.
• Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.

Steps:

• Preheat oven to 425 degrees F. Preheat grill pan to high.
• Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
• Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
• In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
• Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

Steps:

• For the crust: Preheat the oven to 425 degrees F. Line a baking sheet with nonstick aluminum foil.
• Arrange the slices of Texas toast in a single layer on the prepared baking sheet. Bake for 5 minutes.
• Mix the sauce: In a medium bowl, whisk together the marinara, wing sauce and honey.
• For the topping: In a medium bowl, toss together the chicken, chiles, blue cheese and wing sauce.
• Build the pizzas. Top each toast with some of the sauce, then the chicken mixture and a sprinkle of mozzarella.
• Return the pizzas to the oven and bake until the cheese is golden and bubbly, about 8 minutes. Serve with a drizzle of ranch dressing (and a cold beer, if you like).

Steps:

• Heat olive oil in a pan over medium-high heat. Add tomato paste, garlic powder, onion powder, red pepper flakes, basil, oregano, salt, and sugar. Saute until the tomato paste starts to caramelize on the bottom of the pan, 3 to 4 minutes.
• Pour in water and whisk to combine; bring to a simmer. Lower the heat to medium and cook, stirring occasionally, until the sauce reduces to your desired thickness. Turn off the heat and reserve until needed.
• Preheat the oven to 500 degrees F (260 degrees C). Generously grease a sheet pan with olive oil, rubbing some on your fingers as well.
• Press, stretch, and pull pizza dough until it fills the prepared pan, going all the way to the corners. If the dough stops stretching, let it rest for 5 minutes before resuming.
• Top dough with cooled sauce, spreading all the way to the edges of the pan. Sprinkle on mozzarella cheese and add pepperoni. Place the pan on the stove over a high flame, and slowly move it around to evenly apply the heat, until you hear it starting to sizzle, about 1 minute.
• Transfer into the lower center of the preheated oven and bake until cheese is beautifully browned and pepperoni is charred, about 20 minutes. Slice and serve.

Steps:

• Unroll pizza crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons Buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside., In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat 5 minutes longer., Spoon over pizza. Sprinkle with oregano and remaining cheese., Bake until crust is golden brown and cheese is melted, 18-20 minutes. Serve with celery and blue cheese dressing. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Steps:

• Cook the chicken breast and cut it into bit sized chunks or small strips.
• Melt butter and combine with onion and garlic powder. (You can use minced garlic, if you prefer). Spread the mixture on the pizza crust.
• Top the crust with cheese.
• Toss the chicken pieces in the hot sauce, and spread over pizza. You can drizzle the rest of the hot sauce over the pizza for extra kick.
• Drizzle the top of the pizza with as much ranch dressing as you like. We don't measure it out before hand, because it is easier to squeezer straight from the bottle.
• If you like green onions, chop them up and add them last.
• Bake in a 350°F oven for 20 minutes or until cheese is melted.

Steps:

• In a bowl, toss shredded chicken with 1/2 cup buffalo wing sauce until well coated. (You might need more, you want the mixture to be nice and moist.).
• Spread 1 tablespoon buffalo wing sauce on pizza crust, leaving a couple of inches around the edge bare (that will be your crust). Spread saucy chicken on top of sauce on pizza crust.
• Top chicken with cheeses, then sprinkle with green onions.
• Bake at 425°F 15-20 minutes or until pizza has reached desired crispness.