Semi-Homemade Buffalo Chicken Pizza
For the Chicken
- 3 boneless skinless chicken breasts
- 1/4 flour
- 1/2 Tbs butter
- 1-2 Tbs olive oil
- salt and pepper
For the Sauce
- 1 Tbs butter
- 1 Tbs flour
- 1/2 cup milk (I used skim)
- 1/4 cup Frank's Red Hot
For the Pizza
- Pillsbury Classic Pizza Crust, 1 roll
- 1-2 cups shredded mozzarella
- 1/4 cup chopped green onions
For the ChickenAdapted from thekitchn.com
- Pound the breasts until they are an even thickness--not too thin, just even--and lightly salt and pepper both sides of each breast.
- Mix half a teaspoon of salt along with some pepper in with the flour and spread on a plate. Quickly dredge the breasts in the flour, so that they are lightly dusted.
- Heat a 10-in. saute pan over medium high heat, and when it is hot, add the butter and oil to the pan, and swirl.
- Reduce heat to medium and add the chicken. Allow to cook for a couple of minutes until golden on one side (Not too brown! The chicken will definitely still be raw.) Then flip each breast over.
- Reduce heat to low, and put the lid on the pan. Set a timer for 10 minutes and walk away. Do not open the lid during this time. Don't peek! (You can use this time to work on the sauce.)
- After 10 minutes have passed, remove from heat. Do not lift the lid. Reset the timer for 10 minutes, and again, walk away. (Remember, no peeking!)
- After 10 minutes have passed, take off the lid, remove chicken to cutting board and cut into bite-sized cubes.
- Optional: Drain excess oil from saute pan but don't clean. Heat over medium heat for a few minutes and return the chicken cubes to the pan to brown a little more and crisp up some. This should just take a couple of minutes. Don't overcook.
For the Sauce
Adapted from wineandglue.com
- Melt the butter over medium-low heat.
- Slowly whisk in the flour a little at a time so that a smooth paste is formed.
- Slowly whisk in the milk and continue whisking to avoid clumps.
- Whisk in the Frank's and allow to cook for about a minute more.
- Remove from heat and set aside.
For the Pizza
- Follow the instructions on the can for the your desired crust. (We like ours crispy, so we use the pre-bake option. I sprinkle a little garlic powder and freshly-ground black pepper on the crust before it goes in the oven.)
- Spread the sauce on the pre-baked crust with a rubber spatula, and top with about half of the cheese.
- Sprinkle the chicken on evenly, in a single layer.
- Top with the remaining cheese and the scallions.
- Return for the prescribed amount of time (again, just following the instructions on the can).
- Remove to a cutting board and cut into squares.