Saturday, February 28, 2009

Wingless Buffalo Chicken Pizza


Typically Rachel Ray and her wacky combo recipes just down right annoy me but this one caught my eye since we are a house divided by our love for pizza and wings. This pizza makes a fun weekend dinner and we can skip waiting in line at CPK. Using leftover chicken speeds things up if you want to skip a step and you can adjust the heat based on your preference.


Wingless Buffalo Chicken Pizza

3/4 pound chicken breast cutlets or tenderloins
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning such as McCormick Montreal Seasoning
1 pizza dough, store bought or from your favorite pizza place
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons Frank's hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
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. 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 18minutes or until crisp

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