Hot Buffalo Chicken Pizza, Italian Crust with Blue Cheese Sauce #PizzaWorld

Hot Buffalo Chicken Pizza, Italian Crust with Blue Cheese Sauce #PizzaWorld


Two recipes: Italian Pizza Crust and Hot Buffalo Chicken Pizza. A combined way of making your homemade pizza with a zingy flavor of Hot Buffalo in a grilled chicken strips. Try this recipe by adding Blue Cheese Sauce instead of pizza sauce.

Hot Buffalo Chicken Pizza

Ingredients:

• 250 gms cooked Chicken breast skinless & boneless ( 1 ½ pieces)
• 2 tablespoons Unsalted Butter, melted
• 2 ounces Hot Chili Sauce
• 3 - 5 pieces Jalapeno Pepper, minced (or according to your taste)
• 6 - 8 ounces Blue Cheese Dressing
• 1 Daily Pizza Crust
• 8 ounces Shredded Mozzarella Cheese
• 4 ounces Shredded Cheddar Cheese
• 1 piece Italian Pizza Crust

Procedures:

• Preheat oven to 425 degrees Fahrenheit (220 degrees Centigrade)

• In a medium bowl combine the cubed cooked chicken, melted butter, Jalapeno Pepper and hot chili sauce. Mix well and cool.

• Roll out dough on a lightly floured surface. Spray a large pizza pan with non-stick cooking spray.

• Spread the blue cheese over Italian Pizza Crust, then top with chicken mixture and sprinkle with shredded cheddar & mozzarella cheeses.

• Bake in preheated oven.

• After 10 minutes of cooking, take the pizza inside the oven and brush olive oil along the edges of the pizza.

• Bake for 20 – 30 minutes or until golden brown.

Italian Pizza Crust

Ingredients:

• 2 cup warm water (110 degrees Fahrenheit/45 degrees Centigrade)
• 6 tablespoons Active Dry Yeast
• 3 teaspoon Salt
• 5 tablespoons Sugar
• 2 teaspoons Dried basil
• 2 teaspoons Dried Oregano
• 2 teaspoons Garlic Powder
• 2 cups Cheddar Cheese
• 6 tablespoons Olive Oil or Corn Oil, or Vegetable Oil
• 5 cups Flour, all purpose flour

Procedures:

• Combine water, yeast, salt, sugar, olive oil in a bowl. Leave until bubbly & foaming.

• Add garlic powder in flour and mix in yeast mixture.

• Add grated cheese, dried basil and dried oregano while mixing the dough.

• Mix for about 15 to 30 minutes. Let the dough rest for 10 to 30 minutes. The longer it rests, the thicker and more tasty the crust.