Buffalo Chicken Revisited
©2004 pizzamaniac.com
©2004 pizzamaniac.com
I had some friends over for pizza tonight and decided that it had been a while since we’d done the ol’ buffalo chicken pizza. After stretching a ball of Bill’s Traditional dough, I broke out the Texas Pete’s hot sauce and grilled some chicken so we could toss one. I was out of red onions, so I substituted bits of cooked bacon, naturally.
The flavor of the bacon went very well with the buffalo chicken. Everyone enjoyed the flavor and said it had just the right amount of kick. I’d forgotten how much I like this recipe. I’ll have to make more of these bison cockerel, er, buffalo chicken pies.
Here are the pics …
View the Buffalo Chicken Pizza Recipe …
June 12th, 2006 at 6:47 pm
Hi,
Just tried your buffalo chicken pizza. Yes, you have perfected it I agree.
I did make a few minor changes and I will share them with you.
To save time I used purchased pizza dough from the market. Saves on mixing time but still may be rolled to desired size.
I make a quick sauce in the food processor. One 14.5 ounce can of diced tomatoes with basil, garlic and oregano whirled with one 6 oz. can of tomatoe paste. Then of course I added your idea of the hot sauce to that.
MOST IMPORTANTLY: I cook the pizza on the outside gas grill.
Warm grill to direct heat, medium.
Flour and roll dough to desired size, we like around an 8 inch for personal pizzas. Brush both sides of the dough with olive oil. Place on back side of a cookie sheet. Place dough directly on the grill grids. Toast until the bottom side is firmly toasted and has some black marks on it.
Take if off the grill and flip over. Put your toppings on the cooked side and return to the grill to toast other side. About 5 to 10 mins for each side.
This will give the pizza a little more of a smoky taste. It was a wonderful compliment to your buffalo pizza.
Thanks for the great tips. I can’t wait to try your dough from scratch when I have more time on my hands.
Marie