By Tracey
Buffalo Chicken Pizza
barely adapted from The Way the Cookie Crumbles
Ingredients:
Buffalo Sauce
- 1 tablespoon unsalted butter
- 1/4 cup Frank’s hot sauce
- 1/2 teaspoon packed brown sugar
- 1 teaspoon apple cider vinegar
White Sauce
- 1 tablespoon plain yogurt (I used nonfat Greek yogurt)
- 1 tablespoon mayonnaise
- pinch of sugar
- pinch of garlic powder
- 1 large (or 2 small) boneless, skinless chicken breasts, cooked and shredded
- 3/4 cup shredded mozzarella
- 1/4 cup red onion, diced
Directions:
At least 30 minutes before you plan to bake the pizza, preheat oven to 500 F. Set a pizza stone on the bottom rack of your oven.
To make the buffalo sauce, add the butter to a medium saucepan set over medium-low heat. Cook until melted, then mix in the hot sauce, brown sugar and cider vinegar. Add the shredded chicken and toss to coat with the sauce.
To make the white sauce, mix the yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper in a small bowl to combine. Set aside.
Transfer the dough to a well-floured pizza peel, if you have one. (We don’t, so I always use parchment paper.) Spread the white sauce in a thin, even layer over the dough, leaving a small border around the edge. Top with the chicken, then the mozzarella and finally the red onion. Bake on the preheated pizza stone (or the back of a baking sheet if you don’t have one) for about 10-12 minutes, or until the crust is browned and the cheese is bubbling and browned. Transfer the pizza to a cutting board and let stand for 5 minutes before slicing.
