This is my new favorite pizza! Which is surprising because I am not a huge fan of buffalo sauce. I think the only buffalo sauce I really like is at Winger's. Their sticky fingers are amazing! Only the sticky fingers, though. I am not a fan of chicken wings. Or any chicken on the bone really. I don't need to see the anatomy of the chicken while I am trying to enjoy my dinner. But that's just me :).
The buffalo sauce for the chicken in this recipe is so amazing! It is a little sugary and not too spicy. But let's talk about the white sauce on this pizza for 2 seconds. This stuff is incredible! It is so simple at only 4 ingredients, but WOW! This white sauce would be amazing on my husbands chicken garlic pizza he loves that he gets from Papa Murphy's. I am going to have to recreate that pizza and see if I can win him over with my version!
Buffalo Chicken Pizza
original recipe from The Way The Cookie Crumbles
adapted version from Tracey's Culinary Adventures
1 lb pizza dough, stretched to a 12-inch round (we did 7" individuals for the students)
1 tablespoon unsalted butter
1/4 cup Frank’s hot sauce
1/2 teaspoon packed brown sugar
1 teaspoon apple cider vinegar
1 tablespoon plain yogurt
1 tablespoon mayonnaise
pinch of sugar
pinch of garlic powder
1 large (or 2 small) boneless, skinless chicken breasts, cooked and shredded
3/4 cup shredded mozzarella
1/4 cup red onion, diced
At least 30 minutes before you plan to bake the pizza, preheat oven to 500 F. Set a pizza stone on the bottom rack of your oven.
To make the buffalo sauce, add the butter to a medium saucepan set over medium-low heat. Cook until melted, then mix in the hot sauce, brown sugar and cider vinegar. Add the shredded chicken and toss to coat with the sauce.
To make the white sauce, mix the yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper in a small bowl to combine. Set aside.
Transfer the dough to a well-floured pizza peel, if you have one. (We don't, so I always use parchment paper.) Spread the white sauce in a thin, even layer over the dough, leaving a small border around the edge. Top with the chicken, then the mozzarella and finally the red onion.
Bake on the preheated pizza stone (or the back of a baking sheet if you don't have one) for about 10-12 minutes, or until the crust is browned and the cheese is bubbling and browned. Transfer the pizza to a cutting board and let stand for 5 minutes before slicing.
Really, you have to try this to believe how amazing it is! Again, the sauce. Both the buffalo and the white sauce. AMAZING!!!!