Buffalo Style Chicken Pizza
""Hot sauce, blue cheese dressing and mozzarella cheese top cubed chicken and a pizza crust for this Buffalo lovers' must!""
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 boneless skinless chicken breast halves, cooked and cubed
- 2 tablespoons butter, melted
- 1 (2 ounce) bottle hot sauce
- 1 (16 ounce) bottle bleu cheese salad dressing
- 1 (16 inch) prepared pizza crust
- 1 (8 ounce) package shredded mozzarella cheese
directions
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well.
- Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
- Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes.
- Let set a few minutes before slicing, and serve.
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Reviews
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WOW!!! Simpl,e but delicious! I admit I cut a few corners with this - I used shredded rotisserie chicken instead of chicken breasts and I used about 10 small pita breads as bases rather than 1 large pizza crust. I also used a blend of mozzarella and provolone cheeses. But the result was amazing - hubby couldn't stop eating until he looked like he would burst! Thanks for posting this!!!
Tweaks
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WOW!!! Simpl,e but delicious! I admit I cut a few corners with this - I used shredded rotisserie chicken instead of chicken breasts and I used about 10 small pita breads as bases rather than 1 large pizza crust. I also used a blend of mozzarella and provolone cheeses. But the result was amazing - hubby couldn't stop eating until he looked like he would burst! Thanks for posting this!!!
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
