Buffalo Chicken Pizza
By Andris Lagsdin, The Baking Steel
Images
Serves
Makes 1 pizza
Ingredients
- 1 Whole Foods pizza dough (these come in 1-pound bags, divide to make two)
- 4 ounces chicken legs (remove skin), re cook with buffalo sauce (we sued (Wing-Time medium buffalo wing sauce)
- 3 ounces whole foods pizza sauce
- 2 ounces grated low moisture mozzarella
- 1 ounce thinly sliced red onion
- 1 ounce fresh mozzarella
- 1 ounce crumbled blue cheese
- 1 ounce thinly sliced green onion
Procedure
Place Baking Steel on top rack of your oven. Pre-heat to 500°F or on full throttle (Preheat 45 minutes to 1 hour).
Stretch or roll out dough to a12-inch cylinder, or any shape will do. Lightly flour your peel and place dough on top. I used a rolling pin, this dough tends to be challenging to stretch.
Top pizza dough with tomato sauce and evenly distribute pre-cooked chicken on top.
Launch onto your pre-heated Baking Steel and bake for 3 to 4 minutes.
Remove and add fresh and low moisture mozzarella, red onion and green onion.
Re-launch into oven on the Steel. Bake till desired doneness.
Remove and sprinkle blue cheese crumbles and remaining green onion. Slice and serve.
Stretch or roll out dough to a12-inch cylinder, or any shape will do. Lightly flour your peel and place dough on top. I used a rolling pin, this dough tends to be challenging to stretch.
Top pizza dough with tomato sauce and evenly distribute pre-cooked chicken on top.
Launch onto your pre-heated Baking Steel and bake for 3 to 4 minutes.
Remove and add fresh and low moisture mozzarella, red onion and green onion.
Re-launch into oven on the Steel. Bake till desired doneness.
Remove and sprinkle blue cheese crumbles and remaining green onion. Slice and serve.
Buffalo Chicken Pizza
By Andris Lagsdin, The Baking Steel
Serves
Makes 1 pizza
Ingredients
- 1 Whole Foods pizza dough (these come in 1-pound bags, divide to make two)
- 4 ounces chicken legs (remove skin), re cook with buffalo sauce (we sued (Wing-Time medium buffalo wing sauce)
- 3 ounces whole foods pizza sauce
- 2 ounces grated low moisture mozzarella
- 1 ounce thinly sliced red onion
- 1 ounce fresh mozzarella
- 1 ounce crumbled blue cheese
- 1 ounce thinly sliced green onion
Procedure
Place Baking Steel on top rack of your oven. Pre-heat to 500°F or on full throttle (Preheat 45 minutes to 1 hour).
Stretch or roll out dough to a12-inch cylinder, or any shape will do. Lightly flour your peel and place dough on top. I used a rolling pin, this dough tends to be challenging to stretch.
Top pizza dough with tomato sauce and evenly distribute pre-cooked chicken on top.
Launch onto your pre-heated Baking Steel and bake for 3 to 4 minutes.
Remove and add fresh and low moisture mozzarella, red onion and green onion.
Re-launch into oven on the Steel. Bake till desired doneness.
Remove and sprinkle blue cheese crumbles and remaining green onion. Slice and serve.
Stretch or roll out dough to a12-inch cylinder, or any shape will do. Lightly flour your peel and place dough on top. I used a rolling pin, this dough tends to be challenging to stretch.
Top pizza dough with tomato sauce and evenly distribute pre-cooked chicken on top.
Launch onto your pre-heated Baking Steel and bake for 3 to 4 minutes.
Remove and add fresh and low moisture mozzarella, red onion and green onion.
Re-launch into oven on the Steel. Bake till desired doneness.
Remove and sprinkle blue cheese crumbles and remaining green onion. Slice and serve.