My sister shared this simple and satisfying recipe while we were vacationing in California. We made four awesome pizzas together and this one was the standout! We used leftover pollo asada that Dad marinated and grilled the day before. Not even he knows what he threw together for it, so I improvised a super simple marinade for my chicken. I will make this again next week for company – I hope they love it 🙂 Thanks for reading, enjoy!
Buffalo Chicken Pizza –
For Marinade –
- 1 pound boneless, skinless chicken breast
- 1 tsp. sweet paprika
- 1/4 tsp. cayenne
- grapseed oil
- juice of one lemon
Mix all ingredients together and pour over chicken breast. Let marinade for at least 1 hour. Cook chicken using your preferred method – we grilled ours. This is more than enough chicken for one pizza. (I used the leftover chicken for buffalo chicken salad)
For Pizza – adapted from Punky Purls
- 1 ball of pizza dough – at least 14 ounces
- 1 1/2 cup of cooked and shredded chicken
- 1 cup shredded mozzarella cheese
- blue cheese crumbles to taste
- 2 – 3 TBSP Franks Red Hot
- 2 TBSP butter
Preheat oven to 475 degrees and place a pizza stone on top of a rack set at the bottom of your oven.
Place a skillet over medium heat; add the butter and Frank’s Red Hot. Heat just until butter has melted, then add chicken and coat with buffalo sauce. Turn off heat and set aside. Press dough out into a pizza round about 13 inches in diameter and then dock center of pizza dough. With a slotted spoon remove chicken from skillet and place on pizza dough, making sure you don’t coat the bottom in a thick layer of sauce; unless you like soggy pizza 😉 Generously cover the chicken with your cheese. Bake for 8-10 minutes or until crust and cheese are golden brown. Serve and enjoy!
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