Saturday, April 12, 2008

Pizza Night!

No ordering take out here! We decided to make our own pizza. Since we both love buffalo chicken wings, we tried Rachel Ray's Wingless Buffalo Chicken Pizza. It was great with a side of ranch dressing for dipping. I did make a little alteration by pre-baking the pizza crust, as recommended by Pillsbury, and it came out perfectly crispy. In the words of Rachel Ray, this meal was YUM-O!

Wingless Buffalo Chicken Pizza

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning, (Montreal Seasoning)
1 pizza dough, Pillsbury
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
4 tablespoons Frank’s Buffalo Wing Hot Sauce
1/2 cup tomato sauce
2 cups shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board. Per package instructions, pre-bake pizza crust for 8 min at 425.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce. Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat.

Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

Source: adapted from Rachel Ray's recipe on

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