Monday, June 29, 2009

Buffalo Chicken Pizza

Yet again we were faced with nothing in the fridge and no good ideas for dinner. What we really wanted to eat was Buffalo Chicken Dip, but that is not really a meal. So I made it into one. It was freaking good. Please note, I found this recipe for the pizza dough and it is a no-wait, no-raise recipe, which is awesome when you are in a hurry. It makes the dough pretty dense so don't you dare complain about it or say that I missed a step because I didn't let it raise... that's the point!

Buffalo Chicken Pizza
Serves: 3-4

* 8 oz cream cheese, softened (I used reduced fat)
* 6 oz Frank's buffalo sauce
* 4 oz Ranch dressing (I used Hidden Valley)
* 1/2-3/4 pound ground chicken
* 1 cup shredded colby jack or cheddar cheese

*3 cups all-purpose flour
*1 (.25 ounce) package active dry yeast
*2 tablespoons vegetable oil
*1 teaspoon salt
*1 tablespoon white sugar
*1 cup warm water (110 degrees F/45 degrees C)

1. Preheat the oven to 375. Lightly spray a pizza pan with non stick spray.

2. In a skillet, cook the ground chicken until no longer pink and add the cream cheese, buffalo sauce, and ranch and heat over low until combined.

3. Meanwhile, combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Squish into a ball and then roll out onto the pizza pan. The crust is decently thick if you use a regular sized circular pizza pan. Squish up the edges to make an edge crust. Bake for about 10 minutes.

4. Remove the crust and dump on the chicken mixture and spread out. Top with shredded cheese. Bake for an additional 15-20 minutes, or until the crust is done.

1 comment:

Lindsay said...

mmm one of my favorite meals EVER... looks delish!!