Buffalo Chicken Pizza

   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.

Buffalo Chicken Pizza
Pizza Dough
Corn meal
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
oil
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.
   Serves 4.