Recipe: Buffalo Chicken Pizzette {Pillsbury}

by Cate on December 28, 2012

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When it comes to Buffalo Chicken pizza, Nick and I are all in. Whenever we’re trying out a new pizza place, we usually get a slice of it so we can see how it stands up to others we’ve tried, but with my latest assignment for the folks at Pillsbury, I thought it was high time we try and make it ourselves.

And oh.em.gee.

Nick inhaled his and asked for a second slice as he was heading out the door for the weekend. The Ex gave his approval. And man, oh man, this might be my newest favorite homemade pizza.

Like seriously, it’s that good.

I will do my best to save the rest for Nick when he and his sister come home on Sunday.

But I make no promises.

In the meantime, if you’re a buffalo chicken fan, or like things with a little bit of a kick.

Make this.

Sliced in thin strips, pizzette-style, it’s the perfect little game-day appetizer. And given it’s so quick to make, it’s a great weeknight meal, and I promise it beats anything you can get from your local pizza joint.

Pizza - close-up of slice

Dig in.

Hungry for more homemade pizza recipes?
This Bacon Cheeseburger Pizza recipe is definitely my second favorite. That cheesy base gets me every time.
This Brown Sugared Pear Sweet Pizza is a delicious dessert. Light, simple, and unexpected.
Double Delicious Pizza is perfect for your favorite meat lovers.

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Buffalo Chicken Pizzette
Recipe courtesy of Cate O’Malley

1 Pillsbury Artisan Whole Grain pizza crust
4 oz cream cheese, softened
2-1/2 cups cooked chicken (I used meat from a rotisserie chicken)
1/2 cup plus 1 tablespoon Frank’s Red Hot sauce
3/4 cup crumbled bleu cheese
1/2 cup shredded mozzarella
ground black pepper
chopped scallions

Preheat oven to 400. Grease a non-stick cookie sheet. Unroll the dough onto the cookie sheet and roll it out so it’s thin. Prebake the dough for 8 minutes. While the dough is baking, in a medium bowl, mix the chicken and the hot sauce until well combined. Remove dough from oven and spread the cream cheese over it. Add the chicken mixture evenly over the dough. Top with the crumbled bleu cheese and the mozzarella. Sprinkle with fresh ground black pepper. Return pizza to oven and bake for 7 minutes or until cheese starts to melt. Remove from oven and top with chopped scallions.

If you like it extra spicy or mild, feel free to adjust the hot sauce as you like it. The measurements above definitely have a bit of a kick to it, but my 10-year-old kept coming back for more, so it’s not too hot.
Add caramelized onions for a little extra flavor profile.

I was compensated by Betty Crocker to create this recipe.

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{ 1 comment… read it below or add one }

Joanne December 29, 2012 at 7:50 am

Buffalo chicken pizza was a huge favorite of mine when I still ate meat…I just love that buffalo sauce spice! Need to find a way to veg-ify it!
Joanne recently posted..Recipe: Peppermint Macarons


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