Winglessbuffalochickenpizza Recipes

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:

• 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:

• Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.
• Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300 degrees F (150 degrees C).
• Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.
• Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; transfer to a bowl.
• Sprinkle seasoning mix over cooked wings and toss to evenly coat.

Steps:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

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:

• Preheat the oven to 425*F.
• Preheat a grill pan over high heat.
• Place the chicken on a plate and drizzle with extra-virgin olive oil.
• Season it with the grill seasoning.
• When the grill pan is hot, cook the chicken for about 3 minutes on each side, until it is cooked through.
• Stretch the dough to form a pizza, using cornmeal or flour to hekp you handle it.
• If you let it rest and warm up for a few minutes, it will handle more easily.
• Set the pizza on a pizza pan to the side.
• In a medium skillet over medium heat, melt the butter and stir in the Worcestershire, hot sauce, and tomato sauce.
• (**Personal note: To cut down on the heat, we used 2 Tbsp hot sauce and 1 cup of tomato sauce.).
• Remove the chicken from the grill pan and slice it thin.
• Add the chicken to the sauce and stir to coat.
• Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions.
• Bake for 18 minutes, or until crisp.

Steps:

• Preheat a grill to medium-high heat for indirect grilling.
• Place the dough circles on the hot side of the grill. Let cook for 1 minute, then flip with tongs, moving to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove to a platter or baking sheet.
• In a large bowl, toss the shredded chicken with the Buffalo sauce. Divide the chicken mixture between the 2 grilled crusts and top with equal amounts of mozzarella and blue cheese crumbles. Put the pizzas back on the grill and grill until the cheese melts, just a minute or 2.
• Sprinkle with chives and garnish with celery leaves. Cut into fourths and serve.

Steps:

• Preheat oven to 425.
• Place pita on a baking sheet and spoon barbecue sauce evenly over the pita.
• Top with Chicken, onions, rosemary & cheese.
• Bake for 10 - 12 minutes or until the cheese is melted, the pizza is heated through and the pita crisp.
• Slice, serve & enjoy!

Steps:

• 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.
• Remove pizza from oven, drizzle with remaining 2 tablespoons hot sauce, and sprinkle with Monterey Jack. Bake until cheese is melted, 4 minutes more. Transfer to a cutting board and top with blue cheese, celery, and carrot.

Steps:

• Dice and cook chicken breast in a little olive oil; season with Greek seasoning. Set aside when cooked through.
• Brush pizza crust lightly with olive oil. Spread hummus in a circle on crust (like it's pizza sauce) with the back of a large spoon.
• Top with diced tomatoes and onions and spread diced chicken evenly over top.
• Top all this with mozzarella cheese, then feta.
• Bake until cheese is bubbly and pizza is heated through. (For temperature I usually refer to the recommended instructions of whatever type of pizza crust I'm using).

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.