Recipe: Bleu Cheese Stuffed Crust Buffalo Chicken Pizza {Pillsbury}

Last night, during our bi-monthly Girls Night In party, I brought up the topic of my newest recipe assignment (developing a stuffed crust pizza), wanting to bounce some ideas around. What came out of our conversation was this newest pizza for the folks at Pillsbury. Buffalo Chicken is an easy sell, but this version really amps up the strong bleu cheese flavor by stuffing extra bits of bleu cheese into the crust and drizzling the top of the pizza with bleu cheese dressing.

Oh yes.

We went there.

Because, really, if a little bleu cheese is good, why not more?

In under thirty minutes, you’ll have yourself a delicious homemade pizza that packs a little bit of heat, but that is too yummy not to go back for more.

*The Sweetnicks schedule is going to be a little upside down this week (due to deadlines and special events). The Weekend Photos in Review will run either Tuesday or Wednesday. Tomorrow? We celebrate a very awesome birthday.

Bleu Cheese Stuffed Crust Buffalo Chicken Pizza
Recipe courtesy of Cate O’Malley

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

Preheat oven to 400. Grease a non-stick pizza pan. Unroll the dough onto pizza pan and roll it out so it’s thin. Put the bleu cheese crumbles all along the perimeter of the pizza dough, about a half inch in from the edge. Fold the crust over the bleu cheese to seal it in. 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 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 let it cool for a few minutes, then drizzle with bleu cheese dressing and top with chopped scallions.

Notes:
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.
If you don’t like bleu cheese, feel free to swap it out for your own favorite cheese.

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