BUFFALO STYLE CHICKEN PIZZA
Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!
Provided by BBNELSON
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 784.9 calories, Carbohydrate 66.6 g, Cholesterol 83.1 mg, Fat 40.7 g, Fiber 2.4 g, Protein 37.1 g, SaturatedFat 12.7 g, Sodium 1840.2 mg, Sugar 7.7 g
BUFFALO SWEET POTATO & BLUE CHEESE PIZZA
taken from http://www.bitchincamero.com/mel/2009/05/buffalo-sweet-potato-blue-cheese-pizza/ it sounds totally bizarre but could be amazing?
Provided by Allotta
Categories Yam/Sweet Potato
Time 1h15m
Yield 1 pizza, 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour and salt in a big bowl, mixing well. Sprinkle the top of the flour with the yeast, then add the wet ingredients and mix together into a big clump.
- Flour a surface, and dump contents of bowl onto it. Knead everything together until all the ingredients are mixed well. Super Lazy Mel Tip: you can knead the dough right inside the bowl. You may hurt your knuckles a bit, but the clean up is much easier.
- Pick the dough up, then lightly oil the bowl and place the dough ball inside, coating all sides with oil. Cover the ball tightly with plastic wrap and let the dough rise for at least 2 hours. I let it sit out on the counter all day while I'm at work and that seems to be fine as well.
- Knead the dough for a bit to remove the air bubbles. Cover with plastic wrap and let stand for 30 more minutes.
- If you have a pizza stone, preheat it under your oven's broiler. If you don't, preheat the cookie sheet you'll use.
- While your pizza stone heats, grate the potato with a box grater, or simply mash it up with a fork.
- Roll out your dough as thinly as possible. Sprinkle the cornmeal on the heated stone or cookie sheet, then top it with the dough.
- Brush on half of the buffalo sauce, then cover the pizza with the sweet potato as evenly as possible. Brush on the remaining buffalo sauce and sprinkle evenly with mozzarella.
- Pop that into the oven for 6 - 8 minutes under the pre-heated broiler. Watch it closely. It's done when the dough is crisp and the cheese is browned.
- Remove from oven and immediately sprinkle with the blue cheese as evenly as possible. Slice and serve immediately.
Nutrition Facts : Calories 726.9, Fat 26.4, SaturatedFat 12.7, Cholesterol 54, Sodium 1973.9, Carbohydrate 91.6, Fiber 5.2, Sugar 6.5, Protein 27.3
LOADED BLUE CHEESE BACON POTATO PIZZA #SP5
Official Contest Entry: Simply Potatoes 5Fix. I love baked potatoes with blue cheese and bacon, so when thinking of a unique but also delicious pizza I came up with this. It's a pretty simple recipe, especially when using the refrigerated pizza crust. This pizza goes really well with a fresh green salad.
Provided by Lisa J.
Categories Lunch/Snacks
Time 25m
Yield 1 10X15, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees.
- Unroll pizza dough onto an non greased baking sheet (10X15). Let dough sit at room temperature for 5 minutes. Press dough over bottom and up all 4 sides of the baking sheet. Bake pizza dough for 8-10 minutes or until light golden. Remove from oven, let cool for 5 minutes.
- Spread blue cheese dressing over the crust bottom, place already prepared potatoes over the dressing. Sprinkle the bacon pieces over the potatoes. Top with cheese.
- Return to oven and bake for an additional 5-7 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 616.2, Fat 58.3, SaturatedFat 21.8, Cholesterol 98.3, Sodium 1094, Carbohydrate 2.2, Fiber 0.1, Sugar 1.4, Protein 20.8
BUFFALO-STYLE PIZZA
What this pizza lacks in Frank's RedHot®, chicken, blue cheese, and celery, it more than makes up for by being a really great pepperoni pizza. I might add, since it doesn't include those things, it's perfect to serve alongside Buffalo chicken wings--you know, at a Super Bowl party, or something similar.
Provided by Chef John
Time 50m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 520 calories, Carbohydrate 41.1 g, Cholesterol 65.6 mg, Fat 26.2 g, Fiber 2.3 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1726.2 mg, Sugar 9.4 g
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