Buffalo Chicken Pizza

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Yield: up to 4 or 5 medium (12") round pizzas

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Crisp/chewy crust topped with Gorgonzola, chicken tenders doused in hot sauce, scallions, and a blizzard of mozzarella and provolone cheese — that's Buffalo chicken, Italian-style.

Buffalo Chicken Pizza

star rating (2) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: up to 4 or 5 medium (12") round pizzas
Published: 01/28/2012

Ingredients

Crust

  • your favorite pizza crust recipe*
  • *See tips, below, for suggestions.

Buffalo chicken

  • 3 pounds boneless chicken breast or boneless chicken tenders, cut into 1 1/2" to 2" pieces
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon salt
  • about 6 1/2 cups cooking oil, peanut oil preferred; for frying
  • Frank's hot sauce, or your favorite hot sauce

Toppings

  • garlic oil
  • Gorgonzola cheese
  • scallions, trimmmed and chopped into 1/2" pieces (white and green parts)
  • mozzarella cheese and provolone cheese; or your favorite combination of pizza cheeses

Tips from our bakers

  • The amount of chicken called for is sufficient to top four or five 12" pizzas. Cut back on the chicken if you like; we like to make the entire 3 pounds, and serve any leftovers as an appetizer, with blue cheese dressing and celery sticks.
  • We like the crust from our Quick Beer-Crust Pizza recipe, or our Now or Later Pizza. A good no-knead pizza crust is ideal here; just grab some dough out of the fridge, shape, and you're ready to go.

Directions

see this recipe's blog

1) To make the chicken: Rinse the chicken in cold water, then combine the flour and salt in a large lidded plastic container, or plastic bag. Working in batches, add the chicken and shake to coat.

2) Heat the oil to 360F to 375F. Add enough chicken to fill the pan 1/3 to 1/2 full on its surface. Cook the chicken for 3 to 5 minutes, until it floats to the surface and turns a very light golden brown. Transfer the chicken to paper towels to drain. Continue until you've cooked all of the chicken.

3) After draining for a minute or so, transfer the chicken to a large, shallow bowl, and sprinkle generously with hot sauce or wing sauce, tossing to coat.

4) Repeat until you've fried and hot-sauced all of the chicken. Refrigerate until you're ready to make the pizza(s).

5) When you're ready to make pizza, shape the dough into thick or thin crusts, as many as you like; there's enough chicken to top four or five 12" pizzas. Let the crust rise (for thicker crust); or bake it right away (for thin crust).

6) When the crust is ready to bake, bake it in a preheated 450F oven for about 15 minutes, until it's a light, golden brown.

7) While the crust is baking, cut the chicken into pieces about 1/2" thick. Place the chicken, garlic oil, crumbled Gorgonzola, diced scallions, and pizza cheese within easy reach.

8) Remove the crust from the oven. Brush it with garlic oil, sprinkle with Gorgonzola, distribute chicken evenly, and add scallions, then pizza cheese.

9) Return the pizza to the oven, and bake for an additional 5 to 8 minutes, until the cheese is melted and the toppings are warmed.

10) Remove from the oven; serve hot or warm.

Yield: as many pizzas as you'd like to make, up to about five 12" pizzas.

Reviews

1
  • star rating 10/25/2014
  • sharonmikefla from KAF Community
  • Great! Used KA recipe for ultra thin pizza dough and followed the recipe exactly. I will make this again soon. Thanks KA!
  • star rating 08/09/2014
  • jsummers from KAF Community
  • Delicious! I used mozzarella instead since I didn't have any provolone and gorgonzola. I will definitely make this again.
1
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