As much as I want to share another smoker recipe, I will refrain for today. My mom and I first started making pizza from scratch at home about 10 years ago. Buffalo chicken pizza was one of the first out-of-the-box originals that we made. To this day, I have not seen a decent buffalo chicken pizza on any menu. Often, they have fried chicken (that you know was frozen) dipped in generic buffalo sauce and then slapped on top of a regular pizza. Boring, greasy, gross. I am not saying there isn't a fantastic buffalo pizza out there; I am just saying I have not encountered one. If you are going to have a unique pizza, build it from the bottom up. Think about it as an entire composed dish as opposed to just a base with toppings.
This recipe is different than the original buffalo chicken pizza we made. The original is absolutely delicious, but I am going to save that for grilling. This one you really want to cook in the oven.
3 oz light cream cheese
1 Tbsp butter + 1 tsp
~1 Tbsp hot sauce (I use Tabasco) + 1 tsp
1 tsp honey
1 (normal sized) chicken breast
1 C shredded mozzarella
1/2 C crumbled bleu cheese (~2 oz)
1 lrg roma tomato, thinly sliced
salt and pepper
Sprinkle a baking sheet with corn meal. Stretch dough to fit 13x9 sheet. (Or ~12 in circle.) Pre-bake for 5-7 minutes at 450 deg F, until bottom is very lightly golden brown
Combine 1 tsp hot sauce and 1 tsp butter. Slice chicken breast, salt and pepper. Cook chicken in a little bit of oil over med-high heat for a couple of minutes. Only cook about halfway through. Toss in hot sauce and butter. Let sit for 10-15 minutes.
Combine cream cheese, 1 Tbsp butter, 1 Tbsp hot sauce and honey. (Actual amount of hot sauce varies depending on personal taste.) Spread over pre-baked crust.
Arrange sliced tomato over cream cheese mixture. Sprinkle with mozzarella and blue cheese. Evenly distribute chicken over pizza..
Bake at 450 deg F for 10-12 minutes.
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