Saturday, July 17, 2010

Wingless Buffalo Chicken Pizza

This is a Rachel Ray recipe I tried tonight that went over well with Mike and our buddy Brian.

Wingless Buffalo Chicken Pizza
3/4 P. Chicken Breast Cutlets
Extra Virgin Olive Oil
2 tsp. Grill Seasoning, McCormick Montreal Seasoning is recommended
1 Pizza Dough (I used an instant Betty Crocker packet that was $0.79 and it worked great)
Corn Meal or Flour for handling dough
2 Tbsp. Butter
1 Tbsp. Worcestershire Sauce or eyeball it
2 to 3 Tbsp. Hot Sauce, med. to spicy (I used Cholula hot sauce)
1/3 C. Tomato Sauce (if you're not a tomato sauce lover I would take it down to 1/4 c.)
1 C. Shredded Monterrey Jack Cheese
1/2 C. Crumbled Blue Cheese (I bought a wedge and tried to crumble it. I would not recommend doing that)
3 Scallions thinly sliced

Preheat oven to 425 degrees. Preheat Grill to high.

Drizzle chicken with EVO and sprinkle with grill seasoning. Add chicken to grill, cook about 3 minutes on each side.

Stretch dough to form pizza using corn meal or flour to handle. (if you let it rest and warm up it will be easier to handle) Place on pan.

In med. skillet over med. heat melt butter and stir in Worcestershire sauce, hot sauce and tomato sauce. Remove chicken from from grill and thinly slice. Add chicken to sauce and coat. Cover pizza dough with saucy chicken mix, cheeses and scallions. Bake 15 to 18 minutes or until crispy.

No comments:

Post a Comment