buffalo chicken pizza.

alternate title: the best pizza i’ve ever made.

marshall and i have been on a pizza kick lately. we have also been on a buffalo chicken soup kick—have you tried jessica’s recipe? if not, try it. now. it’s the tastiest & quickest soup recipe ever.

we are brilliant and decided to combine our current obsessions—pizza and buffalo chicken soup—and the result was definitely something to write home about. or write a blog post about, at least.

prep time: 15 minutes
cook time: 10 minutes
makes one pizza (8 slices)

ingredients:

• one ball of your favorite pizza dough (i use whole food’s multigrain – 20 oz ball)
• 1/2 cup nonfat plain greek yogurt (i use chobani)
• 1/2 cup buffalo sauce (i use frank’s), divided
• 2 oz bleu cheese crumbles, divided
• 2 oz mozzarella cheese, shredded
• 12 oz chicken breast, cooked & shredded
• 1 sweet yellow onion

equipment needed for optimal results (but not required—there’s always improv): baking stone, pizza spatula, pizza cutter

directions:

1. preheat oven to 500 degrees with the baking stone in the oven (it needs to preheat in the oven!)
2. caramelize the onion. if you don’t know how to do this, here’s a great tutorial.
3. combine yogurt, 1/4 cup buffalo sauce, and 1 oz bleu cheese in a small bowl.
4. let’s assume you have already cooked and shredded your chicken. here’s my favorite method.
5. pour remaining 1/4 cup of buffalo sauce over chicken and stir to coat.
6. roll out the dough into a circle or square (or even a heart!) on a clean, floured surface.
7. place dough on a pizza spatula or something that closely resembles one.
8. slather the yogurt sauce over the dough.
9. distribute caramelized onions and chicken evenly over the sauce.
10. sprinkle remaining ounce of bleu cheese and all of the mozzarella over the chicken and onions.
11. transfer pizza from spatula to heated baking stone. bake for ten minutes or until crust is cooked through and cheese is nice and bubbly.
12. slice with a pizza cutter and eat immediately. there will not be leftovers for lunch. sad. maybe make two pizzas next time…

step by step photo tutorial:

preheat oven to 500 degrees with the baking stone in the oven (it needs to preheat in the oven!)

caramelize the onion. if you don’t know how to do this, here’s a great tutorial.

combine yogurt, 1/4 cup buffalo sauce, and 1 oz bleu cheese in a small bowl.

let’s assume you have already cooked and shredded your chicken. here’s my favorite method.

pour remaining 1/4 cup of buffalo sauce over chicken and stir to coat.

roll out the dough into a circle or square (or even a heart!) on a clean, floured surface.

place dough on a pizza spatula or something that closely resembles one.

slather the yogurt sauce over the dough.

distribute caramelized onions and chicken evenly over the sauce.

sprinkle remaining ounce of bleu cheese and all of the mozzarella over the chicken and onions.

transfer pizza from spatula to heated baking stone. bake for ten minutes or until crust is cooked through and cheese is nice and bubbly.

slice with a pizza cutter and eat immediately.

i managed to get my hands on a slice and a half.. but when i went back for another, the pizza was gone! definitely will have to make two pizzas next time.

and for those who care, here is the nutritional info per slice, based on my ingredients above and 8 slices per pizza:

the slices were big and PACKED with flavor. the sharpness of the bleu cheese, the sweetness of the caramelized onions, and the spiciness of the buffalo sauce made each and every bite incredible.

it’s safe to say there will be lots more buffalo chicken pizza in our near future. like maybe tomorrow…

xo. janetha g.