Published on April 10th, 2015 | by Kristen Swain0
Buffalo Chicken Bacon Pizza
So, I have never been much of a spice fan. Growing up the hottest thing we had were pepperoncini peppers.
I pretty much could only tolerate as hot as a good bite of a green onion.
Years later, I am learning to appreciate spice and hot foods small steps at a time. Now, the trouble is, with a tender tummy I can only eat a little spicy, or tummy aches galore plague me.
Over the Christmas holidays, I created a recipe of Buffalo Hot Wing dip that I fell in love with! Then I tried a pretty dip using Pepper Jelly topped cream cheese. It was sooo yummy, spicy and sweet.
Later on, I tried some Buffalo Chicken Pizza that came from a delivery service that I couldn’t believe how much I enjoyed it!
Then the light bulb clicked. I knew I had to create my own Buffalo Chicken Bacon Pizza, with fresh ingredients and no preservatives. It would be delicious and a fraction of the cost.
I enjoy my pizza with a drizzle of ranch dressing. It’s a little naughty, but helps cool down my mouth a little!
Here is my basic pizza dough recipe.
Don’t be scared, this blends up easily in a mixer and it is a great easy-to-use dough.
1 cup hot water
1/3 cup milk
1 tablespoon sugar
1 package of quick-rise yeast
3-4 cups flour
1 teaspoon salt
additional flour to roll out the dough.
After mixing the hot water, sugar and yeast in the mixing bowl, let it set for about 2 minutes to activate. Then add the salt and milk, blend and start adding the flour.
I use a dough hook and add just enough flour that it’s not sticking too much to the bowl.
Take out a hand-sized piece of dough and use a little flour sprinkled on your surface, then begin rolling the dough out.
I don’t make the dough perfect, or the exact size. Add two three tablespoons of olive oil to your pan, be generous with this, it adds crunch to the crust. Any extra dough I just kind of tuck in the pan. This makes a great spot to tuck a cheese stick in for a stuffed crust.
Make your pizza sauce. Sure you can buy it in a jar.
But fresh is sooo easy, and you get so much more for your money. (We save the extra, and use it for dipping our crust.)
Get one can of tomato sauce (15 oz. size). Use a good brand.
Add that to a bowl, then add 4-6 tablespoons of Italian seasoning. (I buy the dollar store brand but use what you like. I also crush it as I go.)
Add 3-4 good spoonfuls of chopped or minced garlic. (I also buy this pre-chopped.)
Add in a couple tablespoons of olive oil if you like. Mix the sauce well. It’s ready to use.
For my pizza, I begin adding a couple tablespoons of pizza sauce to the dough, Then I added mozzarella cheese shreds, then I use cooked chicken breast (leftovers are just fine if you have a rotisserie or bake some the night before). I also added super, super thin slices of red onion (I love the crisp sweet bite it adds).
I then used a little more cheese over that and added a bunch of splashes of Frank’s Red Hot Sauce.
Bake at 425 degrees about 20-25 minutes.
I don’t have photos, but after the mozzarella was melted on the pizza in the oven, I added a handful of real bacon bits.
That was what I had on hand at the time.
I use a spatula and lift up a corner to see how brown the crust is, when it’s perfect out it comes.
Let it cool about 10 minutes and slice and eat!
I prefer a drizzle of ranch dressing. Eat it however you enjoy hot wings! I don’t have exact amounts here, because it’s your preference on what you have.
I used about 2 chicken breasts, 1/4 onion, 1/2 the pizza dough, about 1/4 cup pizza sauce, 2 cups mozzarella, 1/3 cup franks red hot and 1/4 cup bacon bits, few tablespoons of ranch dressing.
Don’t leave out that onion! It isn’t much, and it adds a lot of freshness to the pizza.
Boy do I love this pizza. We just had it and already I want more! YUM!