Grilled Buffalo Chicken Pizza

posted in: Recipes 0

I love buffalo dip. It’s a food group here in Ohio. I’m hesitant to create any recipes modifying this classic out of fear of being flogged, but why not. This is the first of a series of buffalo chicken dishes that will highlight those wonderful flavors. I hope you enjoy it! Now, I'm going into hiding for a while.

Ingredients for a 9 inch pizza:

1 cooked chicken breast - sliced into strips

2 oz. cream cheese

2 Tablespoon of hot sauce

1 Cup of cheddar cheese

 

Toppings:

Crumbled tortilla chips

Ranch

Preheat the oven to 350 degrees.

 

For the dough, first lay out a couple pieces of plastic wrap on your work surface, and then flour it. This wrap will help aid the transfer of the pizza to the grill.

On the plastic wrap, roll out the dough to a size that will fit your grill.

Brush the dough with the oil and sprinkle with salt.

Slide your hand under the plastic, lift and carry the dough out to the grill.

This part is tricky! In a quick motion, place the dough on the grilled (heated to a medium heat) and quickly pull back the plastic (before it sticks to the grill.)

Leave on the grill until you can see the grill makes have formed on the bottom. Brush the side facing up with oil and then flip.

There's 2 ways to finish grilled pizza:

  1. Put the toppings on right after you flip the pizza, lower the heat and cook until the toppings are melted.
  2. Pull the grilled dough off onto a pan, take it inside, add toppings and bake to finish.

For the buffalo chicken pizza, I like to finish it in the oven. So, pull the dough off the grill onto a baking sheet and take it inside.

Spread the cream cheese over the dough.

Drizzle the hot sauce over the pizza.

Add the chicken, arranging a single layer.

Cover the whole thing with cheese.

Bake until the cheese is melted, about 10 minutes.

To serve, drizzle ranch over each piece.

I say that the tortilla chips are optional, and this is reliant on how much char you get on your crust. I typically don’t char the crust as much, just enough to get the marks, so I love the addition of the tortilla topping, it gives a much needed texture. Hope you enjoy.

 

 

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